Cheesy Green Chicken Enchiladas – Looking for a flavorful. And cheesy meal. That’s sure to please the whole family? This Cheesy Green Chicken Enchiladas recipe. Is just what you need! With tender chicken and melty cheese. And a zesty green enchilada sauce. This dish is perfect. For a quick weeknight dinner. Prep time is 30 minutes. And it’s ready to serve. In just over an hour. Get ready to enjoy. A rich blend of spices. And creamy goodness.
I remember the first time. I made this recipe for my family. It was one of those busy weeknights. And I wanted something quick. But still satisfying. As soon as the cheesy goodness. Came out of the oven. The kids couldn’t wait to dig in. And my husband kept asking for more. These enchiladas have quickly become. A staple in our dinner rotation. And every time I make them. They disappear in minutes!
What makes this Cheesy Green Chicken Enchiladas truly stand out?
These Cheesy Green Chicken Enchiladas stand out. With their perfect balance of tangy green sauce. Tender shredded chicken, and melty cheese. You can also easily customize them. With your favorite cheese blend. Or add-ins like onions. For an extra kick. Plus, they work equally well with flour. Or corn tortillas. Making them versatile. For any dietary needs. Or personal preferences. The homemade Salsa Verde. Adds a fresh and vibrant flavor. Taking this dish. To a whole new level of deliciousness.
What You Need To Make This Cheesy Green Chicken Enchiladas Recipe?
Flour Tortillas or Corn Tortillas: You can use either. But if you want a more traditional texture. Go with corn tortillas. Warming them first. Makes them easier to roll.
Cooked Chicken: Leftover rotisserie chicken. Works great here! It saves time. And adds extra flavor.
Green Chiles: Fire-roasted green chiles. Add a smoky depth to the filling. But regular chiles work just as well.
Cream Cheese: Helps give the filling a creamy. And rich texture. Be sure it’s at room temperature. To mix well with the chicken.
Shredded Cheese: A blend of Colby Jack. And mozzarella. Adds a gooey texture. But feel free to use your favorite cheese mix!
Salsa Verde: Making your own is a game-changer. But store-bought works in a pinch. Adjust the broth amount. Based on whether you’re using homemade. Or store-bought salsa.
Steps To Make Cheesy Green Chicken Enchiladas:
Step 1: Preheat Oven: Set your oven to 350°F. And grease a 9×13 baking dish. With cooking spray.
Step 2: Make Green Enchilada Sauce: In a large saucepan. Heat olive oil. Over medium heat. Add Salsa Verde. And cook. For about 2 minutes. Stirring frequently. Slowly stir in the chicken broth. And bring to a simmer. Reduce the heat. And allow the sauce. To simmer. For 10 minutes. Stir occasionally. Then set aside to cool.
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Step 3: Prepare the Filling: In a large bowl. Combine the cooked chicken, drained green chiles, and cream cheese. 1 cup of shredded cheese. And salt and pepper. Mix well. Until everything. Is evenly distributed.
Step 4: Assemble the Enchiladas: Pour a thin layer of the green enchilada sauce. Into the bottom of the greased baking dish. Warm the tortillas. And fill each. With about ⅓-½ cup of the chicken mixture. Roll up the tortillas. And place them. Seam-side down. In the dish.
Step 5: Top and Bake: Pour the remaining green enchilada sauce. Over the rolled tortillas. Then top with the remaining shredded cheese. Bake uncovered. At 350°F. For 30 minutes. Or until the cheese is bubbly. And golden. For less browning. Bake covered for 20 minutes. Then uncover for the remaining time.
Step 6: Serve and Garnish: Once baked. Garnish with fresh cilantro. And serve. With your favorite Mexican side dishes. Like Spanish rice or refried beans. Enjoy!
Tip:
For extra flavor. Consider roasting your chicken. With a blend of cumin, chili powder, and garlic. Before shredding. This adds an extra layer of depth. To the filling. And complements the green enchilada sauce beautifully. Also, if you’re using corn tortillas. Briefly dipping them in warm oil softens them. And helps prevent cracking. While rolling. If you want to save time. You can assemble the enchiladas ahead. And freeze them. For a quick dinner later. In the week!
Frequently Asked Questions:
Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas are traditional for enchiladas. And will give the dish. A more authentic texture. Just make sure to warm them. Before rolling to avoid breaking.
Can I make these enchiladas ahead of time?
Absolutely! Assemble the enchiladas ahead of time. And refrigerate them. Then bake when you’re ready. You may need to add an additional 5-10 minutes. To the bake time. If baking straight from the fridge.
Can I freeze leftover enchiladas?
Yes. These enchiladas freeze well. Wrap them tightly in foil. Or a freezer-safe container. And freeze for up to 3 months. Reheat in the oven at 350°F. Until warmed through.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Green Chicken Enchiladas
Ingredients
- 8 warmed flour tortillas 8-inch, or 12-16 corn tortillas if preferred
- 1 pound cooked chicken approximately 2 breasts or 2.5 c chopped/shredded
- 1 can 7 ounces mild green chiles, drained (fire-roasted is a great option)
- 4 ounces cream cheese at room temperature
- 3-4 c shredded cheese of choice a blend of Colby Jack and mozzarella works well
- Salt and pepper to taste I recommend ½ tsp salt and ¼ tsp pepper
- ¼ c diced onion optional
For the Green Enchilada Sauce:
- 1 batch of homemade Salsa Verde around 2 c, or you can use a 16 ounces store-bought jar
- 1 c chicken broth use just ¼ c if opting for store-bought Salsa Verde
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F.
For the Green Enchilada Sauce:
- Heat olive oil. In a large saucepan. Over medium heat. Add the Salsa Verde. And cook. For about 2 minutes. Stirring frequently. To prevent it from splattering. If it gets too hot.
- Stir in the chicken broth. And bring the mixture. To a simmer. Lower the heat slightly. And let it simmer. For about 10 minutes. Stirring occasionally. Once done. Set aside to cool. While you prepare. The chicken filling.
For the Green Enchiladas:
- In a large mixing bowl. Combine the cooked chicken. Green chiles, cream cheese, and 1 cup of shredded cheese. Salt, and pepper. Mix until everything. Is well incorporated.
- Grease a 9x13 baking dish. With oil. Or non-stick cooking spray. Pour a small amount of the Green Enchilada Sauce. Into the bottom of the dish. Spreading it evenly.
- Take each warmed tortilla. And fill it with ⅓ to ½ cup of the chicken mixture. Roll the tortillas. And place them seam-side down. In the baking dish.
- Pour the remaining Green Enchilada Sauce. Over the top of the filled tortillas. Making sure. They're fully covered.
- Sprinkle the rest of the shredded cheese. On top.
- Bake for 30 minutes. Or until the cheese is melted. And bubbly. If you'd prefer less browning. On the cheese. Cover the dish. With foil. For the first 20 minutes. Then remove it. For the final 10-15 minutes. To finish cooking.
- Garnish with cilantro. And serve. With your favorite Mexican sides. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Simple and delicious! I made a few additions. I placed a small slice of cream cheese inside each enchilada as well as topped the enchiladas with sliced black olives before baking. I’ll definitely be making this again!