Name: Green Enchiladas with Chicken {Enchiladas Verdes}
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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 ½ teaspoon salt & ¼ teaspoon pepper); ¼ cup diced onion (optional add-in); 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar); 1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde); 2 tablespoons olive oil

Description

These Green Enchiladas with Chicken, also known as Enchiladas Verdes, are a delicious and comforting Mexican dish filled with tender chicken, creamy cheese, and a tangy homemade green enchilada sauce. Perfect for any weeknight meal or special occasion!

Ingredients

Scale

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 ½ teaspoon salt & ¼ teaspoon pepper)
¼ cup diced onion (optional add-in)

For the Green Enchilada Sauce:

1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar)
1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde)
2 tablespoons olive oil

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, combine the cooked chicken, green chiles, cream cheese, shredded cheese, salt, pepper, and optional diced onion. Mix until everything is evenly combined.
If you’re using flour tortillas, warm them slightly to prevent tearing when rolling. If using corn tortillas, warm them up in a pan or microwave to make them more pliable.
Spread a thin layer of the Salsa Verde on the bottom of a 9×13-inch baking dish.
Fill each tortilla with the chicken mixture and roll it up tightly. Place each rolled tortilla seam side down in the prepared baking dish.
Once all the tortillas are in the dish, pour the remaining Salsa Verde over the top and sprinkle with the remaining shredded cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly, and the sauce is bubbling around the edges.

Remove from the oven and let cool slightly before serving.

Notes

If you prefer, you can substitute corn tortillas for flour tortillas.
For an extra creamy texture, you can add more cream cheese or a bit of sour cream to the chicken mixture.
Salsa Verde can be homemade or store-bought. If using store-bought, adjust the amount of chicken broth as noted above.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican