Print

Green Chicken Enchiladas with Salsa Verde Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Green Enchiladas with Chicken are a deliciously creamy and cheesy Mexican-inspired dish featuring tender cooked chicken, green chiles, and a homemade salsa verde sauce. Wrapped in warm tortillas and baked to bubbly perfection, they make a comforting and flavorful meal perfect for family dinners or gatherings.

Ingredients

Chicken Filling

  • 1 lb. cooked chicken (~2 breasts or 2.5 cups chopped/shredded)
  • 1 (7 oz) can mild green chiles, drained (fire roasted recommended)
  • 4 oz cream cheese, room temperature
  • 3–4 cups shredded cheese (blend of Colby Jack & mozzarella suggested)
  • 1/4 cup diced onion (optional)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Enchilada Sauce

  • 1 batch homemade Salsa Verde
  • 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde)
  • 2 Tbsp olive oil

Other

  • 8 flour tortillas (8-inch, warmed) or 12-16 corn tortillas
  • Non-stick cooking spray or oil for greasing baking dish

Instructions

  1. Prepare the Green Enchilada Sauce: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the homemade Salsa Verde and cook for about 2 minutes, stirring often to prevent splattering. Stir in the chicken broth and bring the mixture to a simmer. Reduce heat slightly and let simmer for 10 minutes, stirring occasionally. Remove from heat and let cool while preparing the filling.
  2. Make the Chicken Filling: In a large bowl, combine the cooked chicken, drained green chiles, room temperature cream cheese, 1 cup of shredded cheese, salt, and pepper. Mix thoroughly until well combined and creamy.
  3. Assemble the Enchiladas: Preheat your oven to 350ºF. Lightly grease a 9×13-inch baking dish with non-stick cooking spray or oil. Pour a thin layer of the prepared Green Enchilada Sauce on the bottom of the dish to prevent sticking. Fill each warmed tortilla with about 1/3 to 1/2 cup of the chicken filling, roll tightly, and place seam-side down in the baking dish.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas evenly. Sprinkle the remaining shredded cheese generously on top.
  5. Bake the Enchiladas: Bake uncovered at 350ºF for 30 minutes, or until the cheese is melted and bubbly. To reduce browning, cover the dish with foil for the first 20 minutes, then uncover for the last 10 to 15 minutes.
  6. Serve: Once baked, garnish with fresh cilantro if desired and serve with your favorite Mexican side dishes such as rice or beans.

Notes

  • Use flour tortillas for easier rolling or corn tortillas for a more authentic texture—warmed tortillas are easier to roll without cracking.
  • Room temperature cream cheese blends better into the filling, giving it a creamy texture.
  • If using store-bought salsa verde, reduce chicken broth to 1/4 cup to avoid thinning the sauce too much.
  • To avoid cheese browning, cover the baking dish with foil partway through baking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://bitezly.com/green-chicken-enchiladas-with-salsa-verde-recipe/