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Green Enchiladas with Chicken

Comforting and creamy, these Green Enchiladas with Chicken are a quick, delicious meal that will impress family and friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8 pieces flour tortillas (8") or 12-16 corn tortillas
  • 1 lb cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
  • 1 can mild green chiles, drained (7 oz.)
  • 4 oz cream cheese (room temperature)
  • 3-4 cups shredded cheese (like Colby Jack and mozzarella)
  • Salt & pepper to taste
  • 1/4 cup diced onion (optional)
  • 1 batch homemade Salsa Verde
  • 1 cup chicken broth (use 1/4 cup if using store-bought Salsa Verde)
  • 2 Tbsp olive oil

Method
 

Making the Green Enchilada Sauce
  1. In a small pot, heat the olive oil over medium heat. Sauté the diced onion until it’s translucent.
  2. Add the green chiles and cream cheese, stirring until melted and smooth.
  3. Mix in the Salsa Verde and chicken broth. Let it simmer for a few minutes.
Assembling the Enchiladas
  1. Preheat your oven to 350°F (175°C).
  2. Take the warmed tortillas and fill each with shredded chicken and shredded cheese.
  3. Roll the tortillas and place them seam-side down in a greased baking dish.
  4. Pour the green enchilada sauce over the tortillas. Sprinkle with any remaining cheese.
Baking
  1. Bake for about 20-25 minutes until bubbly and golden.

Notes

Pro tip: Don’t skip the simmer! It makes the sauce rich and vibrant. Leftovers will keep well in the fridge for about 3-4 days. You can also assemble them in advance and freeze them.