Description
A cozy comfort food classic, these creamy Green Enchiladas with Chicken are perfect for family gatherings and chilly evenings.
Ingredients
Scale
- 8 flour tortillas (8"), warmed
- 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 of your choice
- Salt & pepper to taste
- 1/4 cup diced onion (optional add-in)
- 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 medium saucepan.
- Add 1/4 cup diced onion and sauté until softened, about 3-4 minutes.
- Stir in 1 cup chicken broth, homemade salsa verde, salt, and pepper. Simmer for 5-7 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the cooked chicken, green chiles, cream cheese, and 2 cups of shredded cheese in a large bowl. Season with salt and pepper.
- Take a warmed tortilla, add a scoop of the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the green enchilada sauce over the enchiladas, covering them completely.
- Top with any remaining cheese and scatter extra green chiles if desired.
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
- Let rest for a few minutes, then serve with additional salsa verde or sour cream.
Notes
These enchiladas can be assembled ahead of time and stored in the fridge, or they can be frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg