Chicken Enchiladas Verdes

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

This recipe is made with my Salsa Verde (green sauce) and goes perfectly with Mexican Rice on the side. They’re so easy to make and perfect for weeknight dinners. I guarantee you will love them!

Two plates served with Chicken Enchildas Verdes. A green napkin on the side of the plate.

There are probably millions of recipes for Enchiladas Verdes on the internet – so why am I posting one here on my blog? Because this one is one of my family’s favorites and people ask me for the recipe all the time!

You should try it too. It’s so flavorful! On busy nights I buy a rotisserie chicken at Costco (those babies are delicious!), shred it, mix the ingredients, roll, bake, and voila! You have dinner ready in less than an hour.

Ingredients for Chicken Enchiladas Verdes

Gather all of your ingredients and get them ready to mix:

The Tortillas: You can use any flour tortilla from the grocery store or you can make my homemade tortillas ahead of time. The size can be from 6 to 8 inches.

The Chicken: Cook your chicken at home and shred it or just buy a rotisserie chicken if pressed for time.

The Salsa Verde: Homemade salsa is the best but green canned salsa will work perfectly as well.

The Cheese: Any melting cheese will work. My favorite options are queso Chihuahua, or Oaxaca. But even mozzarella, Monterrey jack or even a mild cheddar cheese will work!

The Yogurt & Cream Cheese: I use plain non fat Greek Yogurt but you can also use sour cream or any other plain yogurt. They’re all similar in taste and texture that it won’t affect the outcome that much. Use your preferred cream cheese.

Corn & Spices: Use frozen or canned corn. For the spices you’ll need cumin, oregano, cayenne pepper (you can substitute with paprika for a less spicy option), salt & pepper

All ingredients as described on the ingredients list.

Step by step process

1) In a medium bowl cream together the cream cheese and the Greek yogurt. Note: if you’re using cream cheese from a box, make sure to bring it to almost room temperature so it’s softer.

2) Stir in 1/2 cup of the salsa and mix.

Note: The mixture will be a little lumpy because of the cream cheese and that’s okay. Just try to blend it the best you can.

White mixing bowl showing how to mix the cream cheese with yogurt and salsa verde.

3) Add the spices to the cream and Greek yogurt mixture and mix well.

4) Now mix in the corn and shredded cheese.

A white mixing bowl showing shredded white cheese and corn.

5) Add the shredded chicken and stir to combine everything well.

A large mixing bowl with all mixed ingredients

Now it’s time to make the enchiladas verdes!

6) Start by spreading about 1/2 cup of the salsa verde over the bottom of a baking dish.

7) Place about a 1/3 cup of the filling on a flour tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.

Filling tortillas with a creamy chicken mixture and then rolling them into a taquito shape.

8) Pour remaining salsa over enchiladas, spreading to coat all of them.

9) Sprinkle remaining grated cheese over the top.

Baking dish with enchiladas before baking.

10) Transfer to preheated oven at 375 and bake for 20 to 25 minutes or until hot and bubbly.

? Top Tip! These chicken enchiladas with green sauce may be reheated in oven, covered with aluminum foil. Or microwave a single serving for about 2 minutes covered with a loose lid.

A baking dish filled with rolled tortillas filled with a creamy chicken mixture.

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.

a small piece of the enchilada on a fork.

Serving suggestions

These chicken enchiladas verdes will go perfect with my Arroz Primavera (Mexican White Rice), Red rice or Refried beans. If you would like to include more veggies into this dish, then Calabacitas will be the perfect side dish for you!

Oh and don’t forget to drizzle some delicious Mexican crema and sprinkle some chopped cilantro. Delish!

If you make this recipe, I would love to hear about it! Leave me a comment below to let me know how you liked it. By adding a comment and star rating you’re helping Muy Delish get even better! ? Gracias!!!!

Two enchiladas on a shallow bowl with a fork on the side

CHICKEN ENCHILADAS VERDES

Servings 12 enchiladas
Ana Frias
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
These creamy Chicken Enchiladas Verdes will become your favorite enchiladas recipe! Made with flour tortillas, a creamy filling and baked to perfection.  
12 enchiladas

Ingredients
  

  • 4 oz. cream cheese softened
  • 1/4 cup Greek Yogurt (non fat, plain) substitute: sour cream or plain yogurt
  • 2 cups prepared salsa verde canned or homemade
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne or paprika
  • 1/2 teaspoon Salt
  • 1/2 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.

*Ana’s 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.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 2enchiladas | Calories: 469kcal | Carbohydrates: 42g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1099mg | Potassium: 84mg | Fiber: 3g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was originally published in December 2013. Post has been updated with more photos to be more helpful. Enjoy!

Two enchiladas on a shallow bowl with a fork on the side
Chicken Enchiladas Verdes with a delicious creamy filling!

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7 Comments

  1. 5 stars
    Thanks for the amazing recipes! My daughter has celiac disease and cannot eat gluten. If it’s an option, how can I make these with corn tortillas instead? Thank you!

  2. 5 stars
    You’re not going to believe this, Ana, but I was just thinking about asking you for this delicious recipe. It’s really nice Fall weather here in upstate N.Y. and perfect days for your enchiladas. There’s no one that can come close to your culinary talents
    around here! So, I’m planning on making this recipe in the coming days.
    We love you!

  3. I’m sorry if this is a silly question but I want to make sure I prepare this dish correctly- are the tortillas when place in the oven directly out of the bag or warmed up already on the comal? By the way, we love your dishes! So far I have made rajas and spaghetti verde and they are both hits! My husband asks me to prepare one or the other every week! Before your blog I dreaded cooking but those two dishes have saved me tons of headaches for side dishes and meals! And the rajas were my husband’s first time ever trying them and he loves it! Thank you so much ❤️ (I am a newly wed and had no experience in cooking until now and my husband mother worked as a cook for a restaurant since she was young so these dishes give me a sense of confidence)

    1. Hi Ariel! Sorry for the late reply! Your comment means the world to me! I’m sooo happy you and your hubby are enjoying these dishes. They are super easy to make and I try to post things where the ingredients are easy to find around the U.S. and the world! Thank you!!!

      Now to your question: The flour tortillas are out of the bag since most of flour tortillas are soft. However, if you feel that they will break, you can definitely warm them up just enough to get them soft again (15 secs in microwave?). Let me know how they turn out! (note: I will be updating this post soon with new process shots and maybe a little video). Thank you so much again Ariel! Have a beautiful day 🙂