Description
Deliciously vibrant Green Enchiladas filled with chicken, cheese, and spices, topped with a creamy green sauce.
Ingredients
- 8 flour tortillas (8″) or 12-16 corn tortillas
- 1 lb. cooked chicken (approximately 2 breasts or 2.5 cups 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)
- 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 and sauté diced onion until translucent, about 3-4 minutes.
- Add the drained green chiles and cook for an additional minute.
- Stir in the cream cheese until melted and combined.
- Gradually incorporate chicken broth and whisk until smooth. Season with salt and pepper. Simmer on low for 10-15 minutes.
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the chicken, 2 cups of shredded cheese, and half of the green enchilada sauce.
- Spread a layer of sauce in a 9×13 inch baking dish, fill warmed tortillas with the chicken mixture, roll them up, and place seam-side down in the dish.
- Cover with remaining sauce and top with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
For variations, consider using different proteins or making a vegetarian version with roasted vegetables or beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican