Green Enchiladas with Chicken {Enchiladas Verdes}

Why Make This Recipe

Green Enchiladas with Chicken is a delightful combination of flavors that everyone loves. They are easy to make and perfect for any weeknight dinner. The creamy filling paired with the tangy green sauce creates a comforting dish that can please even the pickiest eaters. Plus, it’s a great way to use leftover chicken!

How to Make Green Enchiladas with Chicken

Ingredients:

• 8 flour tortillas (8") (warmed, or 12-16 corn tortillas (see notes))
• 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded; see blog for recommendations)
• 1 (7 oz.) can mild green chiles, drained (I used fire roasted)
• 4 oz. cream cheese (room temperature; see notes)
• 3-4 cups shredded cheese, of your choice (I used a blend of colby jack & mozzarella)
• Salt & pepper to taste (I used 1/2 tsp salt & 1/4 tsp pepper)
• 1/4 cup diced onion (optional add-in)
• 1 batch homemade Salsa Verde
• 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde)
• 2 Tbsp olive oil

Directions:

For the Green Enchilada Sauce:

1. In a pan, heat the olive oil over medium heat.
2. Add the onions and cook until they are soft.
3. Stir in the mild green chiles, cream cheese, and chicken broth. Mix until smooth.
4. Add salt and pepper to taste.
5. Allow the sauce to simmer for a few minutes until it thickens slightly.

For the Green Enchiladas:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the cooked chicken, some of the shredded cheese, and a portion of the green enchilada sauce together.
3. Take a warm tortilla and fill it with the chicken mixture. Roll it up and place it seam-side down in a baking dish.
4. Repeat this process for all the tortillas.
5. Pour the remaining green enchilada sauce over the top of the rolled tortillas.
6. Sprinkle the rest of the shredded cheese on top.
7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.

How to Serve Green Enchiladas with Chicken

Serve the enchiladas hot from the oven. You can top them with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor. Pair them with rice and beans for a complete meal.

How to Store Green Enchiladas with Chicken

To store leftovers, let the enchiladas cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just make sure to cover them well to prevent freezer burn.

Tips to Make Green Enchiladas with Chicken

• If using corn tortillas, try warming them on a skillet to prevent them from tearing while rolling.
• You can customize the filling by adding black beans or corn for extra texture.
• Adjust the spice level by using spicier green chiles or adding jalapeños.

Variation

You can easily make this recipe vegetarian by replacing chicken with sautéed vegetables like bell peppers, zucchini, or mushrooms.

FAQs

Can I use store-bought salsa verde?
Yes, you can use store-bought salsa verde. Just use less chicken broth in the sauce as mentioned in the recipe.

How can I make this dish spicy?
You can add diced jalapeños to the filling or use a spicier green salsa for the sauce.

Can I make the enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the fridge before baking. Just add a few minutes to the baking time if they are cold from the refrigerator.

Green Enchiladas with Chicken

Delicious green enchiladas filled with a creamy chicken mixture and topped with tangy green sauce, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the enchiladas

• 8 pieces 8 flour tortillas (8") Warmed, or 12-16 corn tortillas
• 1 lb cooked chicken (~2 breast or 2.5 cups chopped/shredded)
• 1 can mild green chiles (7 oz.), drained (I used fire roasted)
• 4 oz cream cheese (room temperature)
• 3-4 cups shredded cheese (of your choice; I used a blend of colby jack & mozzarella)
• 1/4 cup diced onion (optional add-in)
• 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde)
• 2 Tbsp olive oil
• to taste salt & pepper (I used 1/2 tsp salt & 1/4 tsp pepper)

For the green enchilada sauce

Method

 

Green Enchilada Sauce

1. In a pan, heat the olive oil over medium heat.
2. Add the onions and cook until they are soft.
3. Stir in the mild green chiles, cream cheese, and chicken broth. Mix until smooth.
4. Add salt and pepper to taste.
5. Allow the sauce to simmer for a few minutes until it thickens slightly.

Green Enchiladas

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the cooked chicken, some of the shredded cheese, and a portion of the green enchilada sauce together.
3. Take a warm tortilla and fill it with the chicken mixture. Roll it up and place it seam-side down in a baking dish.
4. Repeat this process for all the tortillas.
5. Pour the remaining green enchilada sauce over the top of the rolled tortillas.
6. Sprinkle the rest of the shredded cheese on top.
7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.

Notes

To store leftovers, let the enchiladas cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, just ensure to cover them well to prevent freezer burn. If using corn tortillas, try warming them on a skillet to prevent tearing. You can customize the filling with black beans or corn for extra texture.