green chicken enchiladas

Creamy, cheesy, and so very easy—these comforting chicken enchiladas are slathered in tangy green enchilada sauce and are everything you’re craving today (and, let’s be honest, every day).

Green Chicken Enchiladas

chicken

tbsp taco seasoning

mozzarella, shredded

monterey jack, shredded

sour cream

10” corn tortillas

(28 oz) can green enchilada sauce

Preheat oven to 375°F.In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning

Mix until well incorporated.Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.In a skillet, warm the enchilada sauce

Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated

Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly

arrange (see side down) in a 9X13 baking dish and repeat with remaining tortillas.Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese

Bake for 25 minutes, until cheese is bubbling

Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. Authentic Mexican food ready in 40 minutes.

Salsa Verde Green Chicken Enchiladas

vegetable oil

onion,

garlic, minced

(4 ounce) can green chiles, diced

salsa verde (green Mexican sauce)

oregano

cumin

chicken breast or rotisserie chicken, shredded or diced into 1/2-inch cubes

mozzarella

cilantro,

salt (or to taste)

black pepper (or to taste)

flour

fresh cilantro, finely chopped

lime wedges, freshly squeezed

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes.

Add green chiles, salsa verde, and sour cream and season with oregano and cumin. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside 1 cup sauce mixture in a bowl.

Add chicken, 1 cup cheese and cilantro into the skillet. Mix well and season with salt and pepper to taste.

Make the Chicken Filling:

Add 2 tablespoons of the chicken mixture across the centre on top of each tortilla wrap, carefully roll them up and arrange seam side down into a 9x13-inch casserole pan.

Spread the reserved 1 cup salsa verde sauce mixture evenly on top and sprinkle with the remaining cheese. 

Bake for 15-20 minutes until the melted cheese turns golden brown.

Let rest for 5 minutes. Serve warm with cilantro, sour cream, and lime juice, if desired.

Assemble and bake:

This was a very delicious and easy recipe to put together as it uses rotisserie chicken.  Also, I used our favorite jarred salsa verde (easy!).  I substituted corn tortillas but otherwise made it exactly as directed.  I served it with black beans and rice and everyone loved it.  I will be adding this to my regular rotation, thank you!!

Creamy Green Chile Chicken Enchiladas  Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe! 

Creamy Green Chile Chicken Enchiladas

Shredded Cooked Chicken* ((packed, about 2 lbs. chicken))

Sour Cream

pkg. Cream Cheese ((softened))

Salt

Pepper

Green Chilies ((diced))

Cholula Green Pepper Jalapeno Hot Sauce ((optional -- adds flavor))

Jalapeno ((optional, finely diced))

Pepper Jack Cheese ((shredded and divided))

can Green Enchilada Sauce ((may add more if you like them saucy))

Flour Tortillas** ((or 8 medium sized))

Cilantro

Avocado

Sliced Jalapeno

Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.

Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.

Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.

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Top 4 green chicken enchiladas recipes from across the web

The most viewed green chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Chicken Enchiladas

Salsa Verde Green Chicken Enchilada...

Salsa Verde Green Chicken Enchilada...

Creamy Green Chile Chicken Enchilad...

The most viewed green chicken enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine