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5.0 from 39 votes

Green Chicken Enchiladas Recipe

These creamy Chicken Enchiladas Verdes will become your favorite enchiladas recipe! Made with flour tortillas, a creamy filling then baked to perfection.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 enchiladas
Calories: 469 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 375 degrees F.
To make the filling
  1. In a medium bowl cream together the cream cheese and the Greek yogurt.
  2. Stir in 1/2 cup of the salsa and mix (see note #1)
  3. Add the cumin, oregano, cayenne pepper, salt and black pepper. Mix well.
  4. Mix in the corn and 1 cup of shredded cheese.
  5. Add the shredded chicken and stir to combine everything well.
To Assemble Enchiladas
  1. In a baking dish spread a 1/2 cup of the salsa over the bottom.
  2. 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.
  3. Pour remaining salsa over enchiladas, spreading to coat all of them.
  4. Sprinkle remaining 1 cup of shredded cheese over the top.
To bake & serve
  1. Transfer baking dish to preheated oven and bake for 20 to 25 minutes until hot and bubbly.
  2. 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

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

% 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.