Spicy Salsa Verde Green Enchiladas With Chicken

Enjoy the zesty delight of Green Enchiladas with Chicken, where fresh salsa verde and succulent chicken meet in a perfect bake.

Green Enchiladas With Chicken

Green Enchiladas with Chicken wrap your palate in layers of comforting tastes with their fresh chicken and vibrant salsa verde filling. The slightly spicy, zesty flavour of the green sauce melds seamlessly with succulent chicken shreds, offering a delicious escape in each forkful. This dish is not only a feast for the taste buds but also visually appealing, making it a favourite for both family dinners and festive gatherings.

Ingredients

• 8 flour tortillas (8″) warmed, or 12-16 corn tortillas (see notes)
• 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded, see blog for recommendations)
• 1 7oz. can mild green chiles, drained (I used fire roasted)
• 4 oz. cream cheese room temperature (see notes)
• 3-4 cups shredded cheese, of your choice (I used a blend of colby jack & mozzarella)
• Salt & pepper to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• ¼ cup diced onion (optional add-in)

Green Enchilada Sauce:

• 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar)
• 1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde)
• 2 tablespoons olive oil

Instructions

For the Green Enchilada Sauce

• In a large saucepan, 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.

For the Green Enchiladas

• 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 9×13 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 ⅓-1/2 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.

Serving Suggestions

• Cilantro Lime Rice
• Refried Beans
• Mexican Street Corn (Elote)
• Fresh Garden Salad with Lime Vinaigrette
• Avocado Slices or Guacamole
• Jicama Slaw
• Quinoa Salad with Black Beans and Corn
• Chorizo-stuffed Mini Peppers
• Chipotle Sweet Potato Gratin
• Pico de Gallo

Tips and Tricks

• If you’re short on time and forgot to leave the cream cheese out to soften, you can remove it from its wrapper, cut it into small pieces, and microwave it on low power in short bursts until it’s soft enough to mix easily.
• The recipe mentions using cooked chicken. For juicier chicken, consider cooking your chicken breast in a slow cooker with a bit of chicken broth and spices until it can be easily shredded.