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Delicious green enchiladas with chicken topped with green sauce and cheese

Green Enchiladas with Chicken

Delicious green enchiladas filled with shredded chicken and smothered in a creamy, homemade green sauce, perfect for a cozy dinner or gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8 pieces flour tortillas (8") Can substitute with 12-16 corn tortillas.
  • 1 lb cooked chicken (~2 breasts or 2.5 cups chopped/shredded)
  • 1 can mild green chiles (7 oz.) Drained; fire-roasted for extra flavor.
  • 4 oz cream cheese At room temperature.
  • 3-4 cups shredded cheese Colby Jack and mozzarella recommended.
  • 1/4 cup diced onion Optional add-in for extra crunch.
  • 1 cup chicken broth Only use 1/4 cup if using store-bought Salsa Verde.
  • 2 Tbsp olive oil
  • Salt to taste Salt & pepper Usually 1/2 tsp salt & 1/4 tsp pepper.
For the Salsa Verde
  • 1 batch homemade Salsa Verde

Method
 

Prepare the Green Enchilada Sauce
  1. In a small pot, heat the olive oil over medium heat.
  2. Sauté the diced onion until it’s translucent.
  3. Add the green chiles and cream cheese until melted and smooth.
  4. Mix in the Salsa Verde and chicken broth. Let it simmer for a few minutes.
Prepare the Green Enchiladas
  1. Preheat your oven to 350°F (175°C).
  2. Fill each warmed tortilla with shredded chicken and shredded cheese.
  3. Roll the tortillas and place them seam-side down in a greased baking dish.
  4. Pour the green enchilada sauce over the tortillas. Sprinkle with any remaining cheese.
  5. Bake for about 20-25 minutes until bubbly and golden.

Notes

Consider serving with fresh cilantro, tortilla chips, sour cream, or guacamole. These enchiladas store well for 3-4 days in the fridge and can be frozen for about 3 months.