Description
A delightful recipe for creamy green enchiladas with chicken, perfect for weeknight dinners or festive gatherings.
Ingredients
- 8 flour tortillas (8") or 12-16 corn tortillas
- 1 lb. cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
- 1 7oz. can mild green chiles, drained
- 4 oz. cream cheese (room temperature)
- 3-4 cups shredded cheese of your choice (e.g. Colby Jack & mozzarella)
- Salt & pepper to taste (suggested: 1/2 tsp salt & 1/4 tsp pepper)
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth (or 1/4 cup if using store-bought Salsa Verde)
- 2 Tbsp olive oil
Instructions
- Prepare the Sauce: In a saucepan, heat the olive oil over medium heat. Add diced onion and sauté until translucent.
- Add Salsa Verde: Stir in your homemade salsa verde and chicken broth. Simmer for 5-7 minutes, allowing the flavors to meld.
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Mix the Filling: In a large bowl, combine the cooked chicken, green chiles, cream cheese, salt, pepper, and 1 cup of shredded cheese. Mix well.
- Assemble the Enchiladas: Spoon the filling into each tortilla, rolling them up tightly. Place seam-side down in a greased baking dish.
- Top and Bake: Pour the green enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top. Bake in the oven for 25-30 minutes or until cheese is bubbly and golden.
Notes
These enchiladas can be garnished with fresh cilantro, sour cream, or avocado slices. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican