Description
Comforting Green Enchiladas with a creamy filling of chicken, cheese, and zesty green chiles, perfect for a cozy dinner.
Ingredients
Scale
- 8 flour tortillas (8") or 12-16 corn tortillas
- 1 lb. cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
- 1 (7 oz.) can mild green chiles, drained
- 4 oz. cream cheese, room temperature
- 3–4 cups shredded cheese (Colby Jack and mozzarella recommended)
- Salt and pepper to taste
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth
- 2 Tbsp olive oil
Instructions
- Prepare the Green Enchilada Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1/4 cup diced onion (if using) and sauté until softened, about 3-4 minutes. Stir in 1 cup chicken broth, 1 batch of salsa verde, salt, and pepper. Simmer for 5-7 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, combine the cooked chicken, green chiles, cream cheese, and 2 cups of shredded cheese. Mix well and season with salt and pepper to taste.
- Fill each warmed tortilla with a scoop of the chicken mixture, roll tightly, and place seam-side down in the baking dish. Repeat this process until all tortillas are filled.
- Pour the green enchilada sauce over the tortillas and sprinkle with the remaining cheese and extra green chiles if desired.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and golden. Allow to rest for a few minutes before serving.
Notes
You can assemble these enchiladas a day in advance and keep them covered in the fridge. Feel free to use rotisserie chicken for quicker prep. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg