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Easy Creamy Chicken Enchiladas with Green Sauce

creamy chicken enchiladas with green sauce - featured image
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A quick and comforting Mexican-inspired dish featuring shredded chicken, creamy filling, and tangy green salsa, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 10 oz / 450g)
  • 1 cup green salsa (Salsa Verde) (8 fl oz / 240ml)
  • 4 oz cream cheese, softened
  • 1 ½ cups shredded cheese blend (Monterey Jack and cheddar) (6 oz / 170g)
  • 8 medium flour tortillas (6–8 inch / 15–20 cm)
  • ½ cup finely chopped onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  3. In a large mixing bowl, combine shredded chicken, softened cream cheese, ½ cup green salsa, sautéed onion and garlic, ground cumin, salt, and pepper. Stir well to blend into a creamy mixture. Add a splash of water or more salsa if too thick.
  4. Warm tortillas in the microwave for 20-30 seconds or wrap in foil and heat in the oven for 5 minutes to make them pliable.
  5. Spread a thin layer of remaining ½ cup green salsa on the bottom of the baking dish. Spoon about ½ cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
  6. Pour remaining ½ cup green salsa evenly over the rolled enchiladas. Sprinkle shredded cheese blend generously on top.
  7. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  8. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges.

Notes

Warm tortillas before rolling to prevent cracking. Do not overfill tortillas to avoid sogginess. For extra creaminess, fold in sour cream or Greek yogurt. Adjust spice level by adding jalapeños or hot sauce. Can be assembled ahead and baked later. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken enchiladas, creamy chicken enchiladas, green sauce enchiladas, easy Mexican recipe, weeknight dinner, creamy filling, salsa verde

Find it online: https://elvafood.com/easy-creamy-chicken-enchiladas-with-green-sauce-recipe-to-try-today/