Description
Indulge in creamy green enchiladas filled with chicken and cheese, perfect for cozy evenings and family gatherings.
Ingredients
Scale
- 8 flour tortillas (8"), warmed (or 12–16 corn tortillas)
- 1 lb. cooked chicken, 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 blend)
- Salt & pepper to taste
- 1/4 cup diced onion (optional)
- 1 batch homemade salsa verde
- 1 cup chicken broth
- 2 tbsp olive oil
Instructions
- Heat 2 tbsp of olive oil over medium heat in a saucepan.
- Sauté 1/4 cup diced onion until softened, about 3-4 minutes.
- Stir in 1 cup of chicken broth and your homemade salsa verde, then season with salt and pepper to taste.
- Simmer the sauce for 5-7 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the chopped chicken, green chiles, cream cheese, and 2 cups of your shredded cheese in a mixing bowl.
- Fill each tortilla with a generous spoonful of the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the warm green enchilada sauce over the top, covering each rolled tortilla.
- Top with the remaining cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let them rest for a few minutes before serving.
Notes
These enchiladas can be assembled in advance and stored in the fridge. Feel free to customize the ingredients to your taste by adding veggies or using different proteins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg