Green Enchiladas with Chicken {Enchiladas Verdes}
Indulge in the comforting flavors of Green Enchiladas with Chicken, a delightful Mexican dish that brings warmth and satisfaction to any table. These enchiladas feature tender chicken enveloped in flour or corn tortillas, smothered in a luscious homemade Salsa Verde. With creamy cheese and a touch of zesty green chiles, this recipe is perfect for busy weeknights or family gatherings. Quick to prepare and easy to customize, these enchiladas offer both convenience and flavor, making them a fantastic choice for meal prep enthusiasts. Whether you’re serving them fresh from the oven or enjoying leftovers, each bite promises a delicious experience that everyone will love.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 flour tortillas or 12–16 corn tortillas
- 1 lb cooked chicken, shredded
- 1 can (7 oz) mild green chiles
- 4 oz cream cheese
- 3–4 cups shredded cheese (e.g., colby jack & mozzarella)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream cheese, drained green chiles, and shredded cheese. Season with salt and pepper.
- Warm tortillas until pliable. Fill each with about 1/3 cup of the chicken mixture and roll tightly.
- Place rolled enchiladas seam-side down in a greased baking dish.
- In a saucepan, combine Salsa Verde with chicken broth and olive oil over medium heat; pour over enchiladas.
- Bake covered with foil for 30 minutes; uncover and bake an additional 10 minutes until golden.
Nutrition
- Serving Size: 2 enchiladas (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg