Creamy Salsa Verde Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
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Cuisine
Mexican
Creamy Salsa Verde Chicken Enchiladas
Description
This recipe begins by softening diced onions and garlic in butter, then combining them with softened cream cheese, drained diced green chiles or Rotel tomatoes, and cooked chopped chicken breasts. The mixture is cooked just until blended and creamy. A little green salsa is spread on the bottom of a baking dish to prevent sticking.
The creamy filling is divided evenly among medium-sized flour tortillas, rolled, and placed seam side down in the dish. The remaining salsa verde is poured over the enchiladas before sprinkling shredded Mexican cheese on top. The dish is covered and baked until the cheese melts and the enchiladas are heated through. They are typically garnished with chopped cilantro and served with sliced avocado.
Flour tortillas offer pliability and ease in rolling, though corn tortillas can be substituted based on preference. Warming the tortillas before filling helps prevent cracking. Classic melting cheeses like Monterrey Jack or a Mexican blend enhance the texture and flavor. These enchiladas can be prepared ahead and frozen for convenience, with instructions included for baking from frozen or thawed states.
Ingredients
- 2 Tablespoons butter
- 1 cup onion diced
- 2 garlic minced, cloves
- 1 cream cheese 8 oz package, softened
- 1 Rotel tomatoes 10 oz can, drained, or 1 (4 oz) can diced green chiles
- 2 cups cooked chopped chicken breasts
- 8 flour tortilla medium sized
- 1 green salsa 16 oz jar
- 2 cups Mexican cheese shredded
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
- Flour tortillas provide easier rolling, but corn tortillas are a good alternative based on preference.
- Warm tortillas in the microwave between damp paper towels for 30-45 seconds to increase pliability before rolling.
- Use melting cheeses like Monterrey Jack, pepper jack, cheddar, or a Mexican blend for best results.
- Enhance the finished dish with toppings such as chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream.
- To make ahead, cover assembled enchiladas tightly and freeze up to 3 months. Bake frozen covered at 350°F for 45-55 minutes or thaw and bake for 25-30 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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