Green Enchiladas with Chicken

why make this recipe

Green enchiladas with chicken are simple and full of flavor. They come together fast with cooked chicken, salsa verde, cheese, and a little cream cheese. You can make them for weeknight dinner or for guests. If you like other enchilada types, try our creamy white chicken enchiladas recipe for a different take.

introduction

This recipe uses cooked chicken, green chiles, cream cheese, and salsa verde. You fill warmed flour or corn tortillas, roll them, and bake them in green sauce and cheese. The steps are easy and the result is cheesy and bright with a mild tang from the salsa verde.

how to make Green Enchiladas with Chicken

1. Make the green enchilada sauce or use your store-bought salsa verde. Warm it with chicken broth so it is thin enough to pour.
2. Mix shredded chicken, drained green chiles, cream cheese, 1/2 to 1 cup shredded cheese, and diced onion (if using). Season with salt and pepper. Stir until smooth.
3. Soften the tortillas in a pan with a little oil or wrap in a towel and warm them in the oven or microwave. This makes them easy to roll.
4. Pour a thin layer of sauce into the bottom of a baking dish. Spoon the chicken mixture onto each tortilla and roll it tight. Place seam side down in the dish.
5. Pour the rest of the green sauce over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
6. Bake in a preheated oven at 350°F (175°C) for 15–20 minutes, or until cheese melts and sauce bubbles. Let sit 5 minutes before serving.

Ingredients :

• 8 flour tortillas (8") (warmed, or 12-16 corn tortillas (see notes))
• 1 lb. cooked chicken ((~2 breast or 2.5 cups chopped/shredded, see blog for recommendations))
• 1 7oz. can mild green chiles, drained ((I used fire roasted))
• 4 oz. cream cheese (room temperature (see notes))
• 3-4 cups shredded cheese, of your choice ((I used a blend of colby jack & mozzarella))
• Salt & pepper to taste ((I used 1/2 tsp salt & 1/4 tsp pepper))
• 1/4 cup diced onion (optional add-in)
• 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

Directions :

For the Green Enchilada Sauce:

1. If you make homemade salsa verde, blend tomatillos, onion, garlic, jalapeño (if you want heat), cilantro, lime, salt, and a little chicken broth until smooth.
2. Warm the salsa verde in a pan. Thin it with chicken broth to your desired pourable consistency. Taste and add salt if needed.

For the Green Enchiladas:

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. In a bowl, mix shredded chicken, drained green chiles, cream cheese, 1 to 1.5 cups shredded cheese, diced onion, salt, and pepper. Stir until the cream cheese mixes in well.
3. Heat olive oil in a skillet over medium heat. Quickly fry each tortilla for 10–15 seconds per side to make it soft and less likely to tear. Pat on paper towel to remove excess oil.
4. Pour a thin layer of sauce into the baking dish. Place about 1/3 to 1/2 cup of the chicken mix down the center of each tortilla. Roll up and place seam side down in the dish.
5. When the dish is full, pour remaining sauce over the top. Sprinkle with the rest of the shredded cheese.
6. Bake for 15–20 minutes until cheese melts and edges bubble. Let rest 5 minutes before serving.

how to serve Green Enchiladas with Chicken

Serve hot. Add chopped cilantro, sliced avocado, sour cream, or extra salsa verde on the side. A simple side of rice, beans, or a green salad pairs well.

how to store Green Enchiladas with Chicken

Cool completely, then cover and refrigerate up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until heated through, or microwave single portions for 1–2 minutes. For longer storage, freeze in an airtight container up to 2 months. Thaw in the fridge before reheating.

tips to make Green Enchiladas with Chicken

• Use warm tortillas to avoid cracks when rolling.
• Shred the chicken finely so the filling stays together.
• Soften cream cheese first (let it sit at room temp 20 minutes) so it blends easy.
• If using store-bought salsa verde, use less chicken broth (about 1/4 cup).
• Add a squeeze of lime on top before serving for bright flavor.

variation (if any)

• Make it spicy: add chopped jalapeño or a splash of hot sauce to the filling.
• Make vegetarian: swap chicken for cooked beans, roasted veggies, or shredded jackfruit.
• Use corn tortillas for a more traditional flavor. Heat them well to prevent breaking.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready, adding a few extra minutes if cold.

Q: How do I stop tortillas from getting soggy?
A: Lightly fry or warm tortillas before stuffing. Use a thin layer of sauce on the bottom, not too much between rolls.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free cream cheese and shredded cheese alternatives, or skip cheese and add more salsa verde and avocado.

Q: What side dishes go well with these enchiladas?
A: Rice, black beans, simple salad, or grilled corn all pair well.

Green Enchiladas with Chicken

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free (if using corn tortillas)

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Description

Delicious and easy-to-make green enchiladas filled with shredded chicken, cream cheese, and mild green chiles, topped with salsa verde and melted cheese.

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Ingredients

Scale 1x2x3x

• 8 flour tortillas (8"), warmed (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, at room temperature
• 3–4 cups shredded cheese, of your choice
• Salt and pepper to taste
• 1/4 cup diced onion (optional)
• 1 batch homemade salsa verde
• 1 cup chicken broth (reduce to 1/4 cup if using store-bought salsa verde)
• 2 Tbsp olive oil

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Mix shredded chicken, drained green chiles, cream cheese, shredded cheese, diced onion, salt, and pepper in a bowl until well combined.
3. Heat olive oil in a skillet and quickly fry each tortilla for 10–15 seconds on each side to soften.
4. Pour a thin layer of salsa verde into the baking dish.
5. Place about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, roll it up, and place seam side down in the dish.
6. Pour remaining salsa verde over the top of the rolled enchiladas and sprinkle with remaining cheese.
7. Bake for 15–20 minutes until cheese is melted and edges are bubbling. Let rest for 5 minutes before serving.

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Notes

For added flavor, consider adding chopped cilantro or avocado as a garnish. Can be assembled ahead and refrigerated for up to 24 hours before baking.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg