Creamy Green Chicken Enchiladas with Cream Cheese
This easy recipe features tender chicken and a creamy filling wrapped in warm tortillas, topped with a flavorful sauce and melted cheese.
Ingredients
Tortillas and Filling
- 8 pieces flour tortillas (8") or 12-16 corn tortillas
- 1 lb cooked chicken (~2 breast, shredded)
- 1 can 7oz. can mild green chiles, drained
- 4 oz cream cheese, room temperature
- 3-4 cups shredded cheese (such as colby jack & mozzarella)
- Salt & pepper to taste
- ¼ cup diced onion (optional)
Sauce
- 1 batch homemade Salsa Verde (about 2 cups) or 16 oz. jar store-bought
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven.
- In a large mixing bowl, combine the shredded chicken, mild green chiles, cream cheese, and optional diced onion. Mix until well combined.
Sauce Preparation
- Mix the Salsa Verde with chicken broth in a separate bowl until smooth.
Assembly
- Take a tortilla and place a scoop of the creamy chicken mixture on one end. Roll it up tightly and place seam-side down in a baking dish. Repeat with all tortillas.
- Pour the Salsa Verde and chicken broth mixture over the enchiladas, covering them completely.
- Sprinkle shredded cheese over the top.
- Drizzle olive oil over the cheese.
Baking
- Bake in the oven until the cheese is bubbly and starting to brown.
Notes
Warm tortillas before filling to avoid tearing. Adjust cheese amount based on preference. For a spicier kick, use jalapeños in the filling. Cooked enchiladas can be frozen for meal prep.