Green Chicken Enchiladas Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 enchiladas
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Calories
469 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chicken Enchiladas Recipe
Description
This recipe blends softened cream cheese and Greek yogurt with salsa verde, cumin, oregano, cayenne pepper, salt, and black pepper to create a creamy and flavorful filling base. Corn kernels and shredded cheese are stirred in, followed by shredded cooked chicken to make a well-seasoned filling.
Soft corn or flour tortillas are filled with the mixture, rolled up and placed seam side down in a baking dish spread with additional salsa. Remaining salsa and shredded cheese are poured and sprinkled on top to coat and cover all enchiladas.
Baked at 375°F for 20 to 25 minutes, the enchiladas become hot and bubbly, with melted cheese and a bright sauce. This dish pairs well with Mexican sides like rice, beans, or calabacitas.
The recipe allows preparing it ahead by assembling and refrigerating for up to 12 hours or making the creamy filling in advance. Reheating instructions are provided for oven or microwave.
Ingredients
- 4 oz. cream cheese softened
- ¼ cup Greek yogurt substitute: sour cream or plain yogurt, non fat, plain
- 2 cups salsa verde canned or homemade, prepared
- ½ teaspoon cumin
- ¼ teaspoon oregano dried
- ¼ teaspoon cayenne pepper or paprika
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 cup corn kernels frozen (thawed) or from a can
- 2 cups cheese divided, shredded, like Chihuahua, Oaxaca, Mozzarella, Monterrey Jack or Cheddar
- 2 cups chicken Homemade or Rotisserie, shredded, cooked
- 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
- The cream cheese and yogurt mixture may remain slightly lumpy; blend as well as possible but some lumps are normal.
- Assemble enchiladas fully before baking and refrigerate up to 12 hours if making ahead.
- The creamy chicken filling can also be prepared a day ahead for convenience.
- Reheat baked enchiladas in the oven covered with foil or microwave single servings covered loosely for about 2 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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