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Green Enchiladas with Chicken

Indulge in the creamy, cheesy delight of homemade Green Enchiladas with Chicken, perfect for impressing family and friends with minimal effort.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8 pieces flour tortillas (8", warmed) or 12-16 corn tortillas Use whichever type of tortilla you prefer.
  • 1 lb cooked chicken (approximately 2 breasts or 2.5 cups chopped/shredded) You can use leftover rotisserie chicken for convenience.
  • 1 can mild green chiles (7 oz), drained Adjust spice level according to preference.
  • 4 oz cream cheese, room temperature
  • 3-4 cups shredded cheese (Colby Jack & mozzarella recommended) More cheese can be added for richness.
  • 1/4 cup diced onion (optional)
  • 1 batch homemade Salsa Verde Store-bought salsa can be used in a pinch.
  • 1 cup chicken broth Or 1/4 cup if using store-bought Salsa Verde.
  • 2 Tbsp olive oil

Method
 

Preparation of the Sauce
  1. In a small pot, heat the olive oil over medium heat.
  2. Sauté diced onion until translucent.
  3. Add green chiles and cream cheese; mix until melted and smooth.
  4. Stir in Salsa Verde and chicken broth, letting it simmer for a few minutes.
Assembly of Enchiladas
  1. Preheat oven to 350°F (175°C).
  2. Fill tortillas with shredded chicken and cheese, roll up, and place seam-side down in a greased baking dish.
  3. Pour green enchilada sauce over tortillas and sprinkle with remaining cheese.
  4. Bake for 20-25 minutes until bubbly and golden.

Notes

These enchiladas can chill in the fridge for up to 3-4 days in an airtight container. For longer storage, freeze them for up to 3 months. To reheat, thaw overnight and bake at 350°F until heated through. For extra flavor, garnish with fresh cilantro and a squeeze of lime before serving.