Description
Satisfy your cravings with creamy, chicken-filled green enchiladas that are perfect for family dinners.
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 7oz. can mild green chiles, drained
- 4 oz. cream cheese, room temperature
- 3–4 cups shredded cheese (such as Colby Jack and mozzarella)
- Salt and pepper to taste (about 1/2 tsp salt and 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
- For the Green Enchilada Sauce: In a medium saucepan, heat 2 Tbsp of olive oil over medium heat. Add 1/4 cup diced onion (if using) and sauté until softened, about 3-4 minutes. Stir in chicken broth, Salsa Verde, salt, and pepper. Simmer for 5-7 minutes.
- For the Green Enchiladas: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine cooked chicken, green chiles, cream cheese, and 2 cups of shredded cheese. Season with salt and pepper to taste.
- Take a warmed tortilla, add a scoop of the chicken mixture, roll tightly, and place seam-side down in the baking dish. Repeat until the dish is filled.
- Pour the green sauce over the enchiladas, ensuring they are covered completely. Top with the remaining cheese and any optional chiles you desire.
- Bake for 20-25 minutes until bubbly and golden. Let rest a few minutes before serving to allow the flavors to meld.
Notes
Perfect for meal prep or reheating. Can be customized with different veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg