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Green Enchiladas With Chicken

Mouthwatering Green Enchiladas With Chicken for Cozy Family Nights

This delicious recipe for Green Enchiladas With Chicken is perfect for family nights, combining tender chicken and zesty green sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 count Flour Tortillas (8") or Corn Tortillas Choose warm tortillas to avoid cracking when rolling.
  • 1 lb Cooked Chicken Shred or chop for easy mixing; about 2.5 cups works beautifully.
  • 17 oz Mild Green Chiles Adds delightful mild spice; fresh green chiles can be swapped in.
  • 4 oz Cream Cheese Delivers a creamy filling; substitute with sour cream for a tangy kick.
  • 3-4 cups Shredded Cheese Opt for cheddar or Monterey Jack for a perfect melty top.
For the Sauce
  • 1 batch Salsa Verde The key star that brings color and zest to your enchiladas.
  • 1 cup Chicken Broth Infuses moisture; vegetable broth is a great alternative.
For Flavoring
  • 2 tablespoons Olive Oil Perfect for sautéing the onions until they're beautifully translucent.
  • ¼ cup Diced Onion Elevates the filling's flavor profile; can be omitted if preferred.
  • Salt & Pepper To taste for flavor enhancement.

Equipment

  • Skillet
  • Baking Dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to create the perfect baking environment.
  2. In a skillet, heat 2 tablespoons of olive oil over medium. Add ¼ cup of diced onions and sauté until translucent (3-4 minutes).
  3. In a mixing bowl, combine the shredded chicken, drained mild green chiles, and 4 oz of cream cheese. Season with salt and pepper to taste. Stir until well-blended.
  4. Warm each tortilla in a skillet for about 30 seconds on each side to make them pliable.
  5. Place about ¼ cup of the chicken mixture in the center of each warm tortilla. Roll tightly and place seam-side down in a baking dish.
  6. Pour salsa verde generously over the enchiladas and sprinkle 3-4 cups of shredded cheese over the top.
  7. Cover with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 27gProtein: 21gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 640mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Pair these enchiladas with sides like Mexican rice or a fresh salad for a complete dining experience. Store leftovers properly to maintain flavors.

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