Creamy Green Chicken Enchiladas with Cream Cheese
These creamy green chicken enchiladas are a comforting and flavorful meal perfect for any occasion, featuring cream cheese, green chiles, and a blend of cheeses.
Ingredients
Main Ingredients
- 8 pieces flour tortillas (8") or 12-16 corn tortillas
- 1 lb cooked chicken, chopped or shredded Use rotisserie chicken for convenience.
- 1 can 7oz. can mild green chiles, drained
- 4 oz cream cheese, room temperature Ensure cream cheese is at room temperature for easier mixing.
- 3-4 cups shredded cheese, of your choice Monterey Jack or Pepper Jack recommended.
- 1/4 cup diced onion (optional) Add for flavor and texture.
- 1 batch homemade Salsa Verde (about 2 cups or store-bought 16 oz. jar) Adds flavor and moisture.
- 1 cup chicken broth Use low-sodium broth for a healthier option.
- 2 tablespoons olive oil Drizzle over enchiladas before baking.
- Salt & pepper to taste Salt & pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cooked chicken, drained green chiles, cream cheese, and half of the shredded cheese. Stir until well-blended.
- If using, add diced onions to the mixture along with salt and pepper to taste.
- Take each tortilla and place a generous amount of the chicken mixture down the center. Roll tightly and place seam-side down in a greased 9x13 inch baking dish.
- Pour Salsa Verde evenly over the top of the rolled tortillas.
- Pour chicken broth over the enchiladas to keep them moist during baking.
- Sprinkle remaining shredded cheese over the top.
- Drizzle olive oil over the top to assist in browning.
- Bake in preheated oven for about 20-25 minutes or until the cheese is melted and lightly golden.
Notes
Serve with a side salad or refried beans. For breakfast, top with a fried egg. Store leftovers in an airtight container.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g
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