Green Chicken Enchiladas Recipe
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
12 enchiladas
-
Calories
469 kcal
-
Course
Main Course
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Cuisine
Mexican
Green Chicken Enchiladas Recipe
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These creamy Chicken Enchiladas Verdes will become your favorite enchiladas recipe! Made with flour tortillas, a creamy filling then baked to perfection.
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Ingredients
- 4 oz. cream cheese softened
- ¼ cup Greek Yogurt (non fat, plain) substitute: sour cream or plain yogurt
- 2 cups prepared salsa verde canned or homemade
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne or paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup corn kernels frozen (thawed) or from a can
- 2 cups Shredded cheese like Chihuahua, Oaxaca, Mozzarella, Monterrey Jack or even Cheddar. divided
- 2 cups shredded cooked chicken Homemade or Rotisserie
- 12 to 14 soft round 6 to 8inch flour tortillas Optional: Corn tortillas
Instructions
- Preheat oven to 375 degrees F.
To make the filling
- In a medium bowl cream together the cream cheese and the Greek yogurt.
- Stir in 1/2 cup of the salsa and mix (see note #1)
- Add the cumin, oregano, cayenne pepper, salt and black pepper. Mix well.
- Mix in the corn and 1 cup of shredded cheese.
- Add the shredded chicken and stir to combine everything well.
To Assemble Enchiladas
- In a baking dish spread a 1/2 cup of the salsa over the bottom.
- Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them.
- Sprinkle remaining 1 cup of shredded cheese over the top.
To bake & serve
- Transfer baking dish to preheated oven and bake for 20 to 25 minutes until hot and bubbly.
- Serve warm with rice, calabacitas, beans or your favorite Mexican dish.
Notes
- #1 Cream cheese & yogurt mixture: This will be a little lumpy because of the cream cheese and that's okay. Just try to blend it the best you can but don't worry too much if you still have some lumps.
- #2 Make ahead: Prepare the enchiladas all the way before baking and refrigerate for up to 12 hours. Or you can make the creamy chicken filling a day in advance before assembling the enchiladas.
- #3 Re-heating instructions: These enchiladas may be reheated in oven, covered with aluminum foil. Or microwave a single serving for about 2 minutes covered with a loose lid.
Nutrition Information
Show Details
Serving
2enchiladas
Calories
469kcal
(23%)
Carbohydrates
42g
(14%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
2g
Cholesterol
50mg
(17%)
Sodium
1099mg
(46%)
Potassium
84mg
(2%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 469kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 1099mg | 46% |
| Potassium | 84mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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