Description
Delicious green enchiladas filled with tender chicken and topped with a vibrant green sauce. A comforting and crowd-pleasing dish.
Ingredients
- 8 flour tortillas (8″), warmed (or 12-16 corn tortillas)
- 1 lb. cooked chicken (~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 (1/2 tsp salt & 1/4 tsp pepper)
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth (use only 1/4 cup if using store-bought Salsa Verde)
- 2 Tbsp olive oil
Instructions
- In a blender, combine homemade Salsa Verde with chicken broth and blend until smooth. Adjust seasoning if necessary. Set aside.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, green chiles, cream cheese, and diced onion. Mix until well combined.
- Spoon a generous amount of the filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the rolled tortillas.
- Top with your choice of shredded cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Notes
Serve with freshly chopped cilantro, a dollop of sour cream, or sliced avocados. Pairs well with Mexican rice and refried beans. Leftovers can be stored in the fridge for up to three days or frozen for up to two months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican