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In a large sauce-pan, heat olive oil over medium heat.
Add the Salsa Verde, and cook for about 2 minutes, stirring often. (Careful, it will bubble and splatter if too hot, or you don’t stir often enough!)
Stir in broth and bring to a simmer. Slightly lower the heat, and simmer for 10 minutes, occasionally stirring.
Remove from heat, and let cool while making the chicken filling.
In a large bowl, add cooked chicken, green chiles, cream cheese, 1 cup of shredded cheese, salt, and pepper. Mix until well combined.
Oil a 9x13 baking dish (I used non-stick cooking spray). Pour a thin layer of Green Enchilada Sauce on the bottom of the dish.
Fill warmed tortillas with chicken filling (about 1/3-1/2 cup). Then roll them, and place them seam-side down onto the baking dish.
Top them with the remaining Green Enchilada Sauce.
Sprinkle with the remaining shredded cheese.
Bake at 350ºF, for 30 minutes, or until cheese is melted and bubbly. (If you don’t want your cheese to brown as much, cook covered with foil for 20 minutes, then uncovered for 10-15.)
All done! Garnish with Cilantro, and serve with your favorite Mexican side dishes.