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.
Servings 12 enchiladas
Calories 469kcal
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
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