Cheesy Green Chicken Enchiladas
These Cheesy Green Chicken Enchiladas. Are a delicious. And easy-to-make family favorite. Filled with juicy, seasoned chicken, creamy cheese, and mild green chiles. They’re smothered. In a zesty homemade green enchilada sauce. And baked to perfection. Whether you use flour. Or corn tortillas. Each bite is a perfect balance of savory. And creamy flavors. This recipe is not only simple to prepare. But also perfect for busy weeknights. When you want something warm, and comforting. And satisfying on the table!
8 Servings
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
To make this recipe gluten-free. Simply swap the flour tortillas. With certified gluten-free corn tortillas. Be sure to double-check the ingredients on your taco seasoning. And enchilada sauce. To ensure they are gluten-free. As some brands may contain wheat. By making these simple swaps. You can enjoy all the cheesy, savory goodness of these green chicken enchiladas. Without the gluten!