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Description
Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 (7 ounce can) diced green chiles
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup chopped fresh cilantro
- 3 cups shredded cooked chicken
- 1 cup sour cream
- 16 ounces salsa verde
- 10 (8-inch) flour tortillas (or 12 corn tortillas)
- 2 cups shredded monterey jack cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish lightly.
- In a mixing bowl, use a hand mixer to beat the cream cheese until it becomes light and fluffy, which should take about 1 minute.
- Incorporate the diced green chiles, lime juice, salt, ground cumin, chili powder, and chopped cilantro into the cream cheese until everything is thoroughly mixed.
- Gently fold in the shredded cooked chicken until it is evenly distributed throughout the mixture.
- In another bowl, whisk together the sour cream and salsa verde until the mixture is smooth.
- Spread approximately ½ cup of the salsa verde mixture evenly across the bottom of the prepared baking dish.
- To assemble the enchiladas, take each of the flour tortillas and place a generous amount of the chicken filling down the center. Roll the tortillas tightly, tucking in the ends if you prefer. Arrange them seam-side down in the baking dish. Continue this process with the remaining tortillas.
- Pour the leftover salsa verde mixture evenly over the top of the enchiladas. Evenly sprinkle the shredded monterey jack cheese over everything.
- Bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and lightly golden. If you want extra browning, broil for 2–3 minutes, keeping a close watch.
- If desired, garnish with additional chopped cilantro before serving warm.
Notes
Note 1: Soften the cream cheese before mixing for a smoother filling.
Note 2: Store leftovers in an airtight container for up to 3 days.
Note 3: Substitute flour tortillas with corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 368 kcal
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 87 mg
