Creamy Salsa Verde Chicken Enchiladas
User Reviews
5.0
165 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8 enchiladas
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Calories
432 kcal
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Course
Main Course
-
Cuisine
Mexican
Creamy Salsa Verde Chicken Enchiladas
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These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
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Ingredients
- 2 Tablespoons butter
- 1 cup onion diced
- 2 garlic cloves minced
- 1 (8 oz) package cream cheese, softened
- 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
- 2 cups cooked chopped chicken breasts
- 8 medium sized flour tortillas
- 1 (16 oz) jar green salsa
- 2 cups shredded Mexican cheese
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Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
- Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
- Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
- Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
- Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.
Notes
- Corn tortillas are typically used when making enchiladas, but flour tortillas also work well. It really comes down to your personal preference. I used flour tortillas here because they are typically easier to roll up, but I have also used corn on occasion. Make sure your tortillas are medium in size, about 8 inches in diameter.
- For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
- The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
- Don't forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!
- To make ahead and freeze: Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Cholesterol
91mg
(30%)
Sodium
1001mg
(42%)
Potassium
393mg
(11%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1080IU
(22%)
Vitamin C
7.2mg
(8%)
Calcium
265mg
(27%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 91mg | 30% |
| Sodium | 1001mg | 42% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 265mg | 27% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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