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Green Enchiladas with Chicken

Delicious green enchiladas filled with a creamy chicken mixture and topped with tangy green sauce, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.