Green Enchiladas with Chicken
Delicious green enchiladas filled with tender chicken, green chiles, and creamy cheese, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 8 flour tortillas (8″ each) or 12–16 corn tortillas (warmed)
- 1 lb. cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
- 1 (7 oz.) can mild green chiles, drained
- 4 oz. cream cheese (room temperature)
- 3–4 cups shredded cheese of your choice (colby jack and mozzarella blend recommended)
- Salt & pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth (use only 1/4 cup if using store-bought Salsa Verde)
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, drained green chiles, cream cheese, salt, pepper, and optional onion.
- Spread a small amount of Salsa Verde in the bottom of a large baking dish.
- For each tortilla, add a portion of the chicken mixture to the center, roll it up tightly, and place seam-side down in the dish. Repeat until the dish is filled.
- Pour the remaining salsa verde over the top.
- Add chicken broth around the sides, and top with shredded cheese.
- Drizzle olive oil on top.
- Bake for about 25-30 minutes until heated through, and cheese is bubbly and golden.
Notes
For the best results, use fresh ingredients, and let the assembled enchiladas sit for a few minutes before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://sousviderecipe.com/green-enchiladas-with-chicken/