Description
Vibrant and zesty Green Enchiladas filled with chicken and cheese, wrapped in soft tortillas for a comforting meal.
Ingredients
- 8 flour tortillas (8"), warmed, or 12-16 corn tortillas
- 1 lb. cooked chicken, chopped/shredded
- 1 7oz. can mild green chiles, drained
- 4 oz. cream cheese, room temperature
- 3-4 cups shredded cheese (e.g., colby jack & mozzarella)
- Salt & pepper to taste
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth
- 2 Tbsp olive oil
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the green chiles and cook for an additional minute.
- Add the cream cheese to the pan, stirring until melted and combined.
- Gradually incorporate the chicken broth, whisking until the sauce is smooth. Season with salt and pepper.
- Allow the sauce to simmer on low for 10-15 minutes until slightly thickened.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, 2 cups of shredded cheese, and half the green enchilada sauce. Mix until well incorporated.
- Spread a thin layer of the remaining sauce at the bottom of a baking dish.
- Fill each warmed tortilla with the chicken mixture, roll it up tightly, and place it seam-side down in the baking dish.
- Pour the rest of the green enchilada sauce evenly over the top and sprinkle with remaining shredded cheese.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
For added flavor, garnish with fresh cilantro or serve with sides like rice and beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican