Description
Delicious Green Enchiladas with Chicken, featuring tender shredded chicken mixed with creamy cheese and mild green chiles, all rolled in warm tortillas and smothered with a homemade salsa verde sauce. Baked to perfection with melted, bubbly cheese, this recipe offers authentic Mexican flavors perfect for a family meal or entertaining guests.
Ingredients
Tortillas
- 8 flour tortillas (8") (warmed) or 12-16 corn tortillas
Chicken Filling
- 1 lb. cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
- 1 7oz. can mild green chiles, drained (preferably fire roasted)
- 4 oz. cream cheese, room temperature
- 3-4 cups shredded cheese (blend of colby jack & mozzarella recommended)
- Salt & pepper to taste (about 1/2 tsp salt & 1/4 tsp pepper)
- 1/4 cup diced onion (optional)
Sauce and Assembly
- 1 batch homemade Salsa Verde
- 1 cup chicken broth (use only 1/4 cup if using store-bought salsa verde)
- 2 Tbsp olive oil
- Non-stick cooking spray or oil for baking dish
Instructions
- Prepare the Green Enchilada Sauce: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the prepared Salsa Verde and cook for about 2 minutes, stirring frequently to prevent splatters and burning.
- Simmer the Sauce: Stir in 1 cup of chicken broth (or 1/4 cup if using store-bought salsa verde) and bring the mixture to a simmer. Reduce the heat slightly and let it simmer gently for 10 minutes, stirring occasionally. Remove from heat and allow the sauce to cool as you prepare the filling.
- Make the Chicken Filling: In a large mixing bowl, combine the cooked shredded chicken, drained green chiles, cream cheese, 1 cup of shredded cheese, salt, pepper, and diced onion if using. Mix thoroughly until well combined and creamy.
- Prepare the Baking Dish: Lightly oil or spray a 9x13-inch baking dish with non-stick cooking spray. Pour a thin layer of the prepared enchilada sauce on the bottom to prevent sticking and add flavor.
- Assemble the Enchiladas: Warm the tortillas to make them pliable. Fill each tortilla with about 1/3 to 1/2 cup of the chicken filling, then roll tightly and place seam-side down into the baking dish, arranging them neatly side by side.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining shredded cheese evenly on top.
- Bake the Enchiladas: Preheat your oven to 350ºF. Bake the enchiladas for 30 minutes, or until the cheese is melted and bubbly. To prevent excessive browning, you can cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes.
- Serve: Once baked, garnish with fresh cilantro if desired and enjoy with your favorite Mexican sides.
Notes
- Use flour tortillas for easier rolling or corn tortillas for a more traditional flavor; warming tortillas prevents breaking.
- Room temperature cream cheese blends more easily with the chicken filling for a creamy texture.
- If using store-bought salsa verde, reduce broth to 1/4 cup to avoid a too-thin sauce.
- For a spicier version, use medium or hot green chiles instead of mild.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
