Name: Green Chicken Enchiladas: A Flavorful Twist on a Classic Dish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8 flour tortillas (8″), warmed, or 12-16 corn tortillas (see notes); 1 lb. cooked chicken (~2 breasts or 2.5 cups chopped/shredded, see blog for recommendations); 1 7oz. can mild green chiles, drained (preferably fire-roasted); 4 oz. cream cheese, room temperature (see notes); 3-4 cups shredded cheese, of your choice (a blend of Colby Jack & mozzarella used in this recipe); Salt & pepper to taste (½ teaspoon salt & ¼ teaspoon pepper recommended); ¼ cup diced onion (optional); 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar); 1 cup chicken broth (use only ¼ cup if using store-bought Salsa Verde); 2 tablespoons olive oil

Description

These delicious Green Enchiladas are packed with flavor from seasoned chicken, melty cheese, and a rich, tangy salsa verde sauce. Whether you use flour or corn tortillas, this dish is perfect for family dinners or meal prep.

Ingredients

Scale

- 8 flour tortillas (8″), warmed, or 12–16 corn tortillas (see notes)
- 1 lb. cooked chicken (~2 breasts or 2.5 cups chopped/shredded, see blog for recommendations)
- 1 7oz. can mild green chiles, drained (preferably fire-roasted)
- 4 oz. cream cheese, room temperature (see notes)
- 3–4 cups shredded cheese, of your choice (a blend of Colby Jack & mozzarella used in this recipe)
- Salt & pepper to taste (½ teaspoon salt & ¼ teaspoon pepper recommended)
- ¼ cup diced onion (optional)

For the Green Enchilada Sauce:

- 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar)
- 1 cup chicken broth (use only ¼ cup if using store-bought Salsa Verde)
- 2 tablespoons olive oil

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Instructions

Preheat your oven to 375°F (190°C).
Prepare the chicken by shredding or chopping it into small pieces.
In a large bowl, combine the chicken, green chiles, cream cheese, shredded cheese, salt, and pepper.
If desired, mix in diced onions.
Warm the tortillas and set aside.
For the sauce, combine the Salsa Verde, chicken broth, and olive oil in a pan and heat over medium heat until well mixed.
To assemble, spread a small amount of sauce in the bottom of a baking dish.
Fill each tortilla with the chicken mixture, roll it up, and place in the baking dish.
Pour the remaining sauce over the rolled tortillas and top with extra cheese if desired.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with fresh cilantro or sour cream if desired.

Notes

You can use either flour or corn tortillas, depending on your preference. If using corn tortillas, you may want to warm them to make them more pliable.
Adjust the amount of salsa verde and chicken broth according to your taste preferences.
For a more authentic flavor, use homemade salsa verde if possible.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican