Name: Irresistibly Cheesy Green Enchiladas with Chicken Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 pieces Flour Tortillas (8") (Can substitute with 12-16 corn tortillas for a gluten-free option.); 1 lb Cooked Chicken (Shredded or store-bought rotisserie chicken.); 1 can Green Chiles (7 oz can, fire-roasted recommended.); 4 oz Cream Cheese (Let it come to room temperature.); 3-4 cups Shredded Cheese (Colby jack and mozzarella blend recommended.); 0.5 teaspoon Salt; 0.25 teaspoon Pepper; 0.25 cup Diced Onion (Optional for a milder flavor.); 1 batch Salsa Verde (About 2 cups, store-bought recommended.); 1 cup Chicken Broth (Can reduce to ¼ cup if using store-bought Salsa Verde.); 2 tablespoons Olive Oil

Green Enchiladas {with a Chicken Cream Cheese filling}

There’s something truly comforting about the sizzling sound of Green Enchiladas bubbling away in the oven. The moment I slide these creamy, cheesy delights out, my family gathers around the table, eager to dig in. Picture tender tortillas enveloping a luscious filling of chicken and cream cheese, infused with the unmistakable zing of roasted green chiles. Whether you’re winding down after a busy week or hosting a cozy weekend gathering, these enchiladas are the perfect answer for a satisfying meal that harmonizes flavor and comfort.

I discovered this recipe during a moment of culinary inspiration, fueled by a craving for something vibrant yet simple. With the option to use store-bought Salsa Verde, you can have dinner ready in no time without compromising on taste. These Green Enchiladas aren’t just irresistibly delicious; they’re also versatile, allowing for additions like bell peppers or spicy jalapeños based on your preference. Let’s dive into making a dish that not only pleases the palate but also warms the heart!

Why Green Enchiladas Will Captivate You

Comforting, every bite of these enchiladas wraps you in warmth and flavor, making your dinner feel like a hug.
Easy to customize, swap in your favorite proteins or veggies, ensuring everyone gets a meal they’ll love.
Quick prep time is a game-changer; with store-bought Salsa Verde, you can whip these up in under an hour!
Crowd-pleaser, these creamy and cheesy delights will have your family and friends coming back for seconds (or thirds!).
Freezer-friendly, make a batch ahead and store them for those busy weeknights when you crave a homemade meal.
Try serving with a side of Mexican rice for a complete feast everyone will adore!

Green Enchiladas Ingredients

• Get ready to create creamy delights!

Flour Tortillas (8″)
– The perfect base for your enchiladas. Feel free to swap with 12-16 corn tortillas for a gluten-free option.
Cooked Chicken (1 lb, ~2 breasts)
– Acts as the main protein source; shredded leftovers or store-bought rotisserie chicken make for a quick and easy choice.
Green Chiles (1 can, 7 oz)
– Adds a delightful flavor and slight heat; fire-roasted green chiles bring out even more smokiness.
Cream Cheese (4 oz)
– Provides that irresistible creaminess in the filling; letting it come to room temperature makes blending easier.
Shredded Cheese (3-4 cups)
– Topping for that melty, cheesy goodness; a blend of colby jack and mozzarella is recommended, but feel free to use your favorite melting cheese.
Salt & Pepper
– Enhances flavor; adjust to your liking, typically ½ teaspoon salt and ¼ teaspoon pepper works wonders.
Diced Onion (¼ cup, optional)
– Adds sweetness and texture to the filling; optional if you’re looking for a milder flavor.
Green Enchilada Sauce
Salsa Verde (1 batch, about 2 cups): Key for flavor and zing; pick a store-bought jar (16 oz) for convenience.
Chicken Broth (1 cup): Infuses depth into your sauce; if using store-bought Salsa Verde, you can reduce this to ¼ cup.
Olive Oil (2 tbsp): Necessary for sautéing your sauce to perfection.

How to Make Green Enchiladas

Prepare Sauce: In a large saucepan, heat the olive oil over medium heat. Add the Salsa Verde and cook for about 2 minutes while stirring. Then, add the chicken broth and simmer for 10 minutes, allowing the flavors to meld. Let cool before using.
Mix Filling: In a mixing bowl, combine the cooked chicken, green chiles, cream cheese, 1 cup of shredded cheese, salt, and pepper. Stir until you have a creamy and well-mixed filling, making sure everything is evenly incorporated.
Assemble Enchiladas: Oil a 9×13 baking dish to prevent sticking. Pour a thin layer of enchilada sauce on the bottom of the dish. Fill each warmed tortilla with approximately ⅓ to ½ cup of the chicken filling, roll tightly, and place seam-side down in the dish.
Top & Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake in a preheated oven at 350ºF for 30 minutes, or until the cheese is melted and bubbly. Optionally, cover with foil for a softer cheese topping.

Optional: Garnish with fresh cilantro or sliced jalapeños for an added kick.

Exact quantities are listed in the recipe card below.

What to Serve with Green Enchiladas with Chicken?

Enhance your dining experience with complementary dishes that elevate the comforting flavors of these creamy enchiladas.

Mexican Rice: A fluffy side that absorbs the delicious sauce, creating the perfect balance with the enchiladas. Its mild flavors make it a great addition to the meal.
Refried Beans: Creamy and rich, these beans provide a satisfying texture and add protein to the meal, supporting the heartiness of the enchiladas.
Fresh Guacamole: Creamy, avocado goodness sprinkled with lime juice and cilantro enhances every bite, providing a fresh contrast to the cheesy filling.
Corn Salad: Bursting with sweetness and crunch, this vibrant salad adds a refreshing element that complements the flavors of the hearty enchiladas.
Crisp Lettuce Salad: A simple mix of lettuce, tomatoes, and a light vinaigrette adds brightness and crunch, balancing the rich creaminess of your main dish.
Chips and Salsa: The classic pairing of crunchy tortilla chips with zesty salsa verde offers a fun appetizer that sets the stage for your flavorful meal.
Margaritas: A refreshing, zesty margarita mirrors the brightness of the green enchiladas while adding a festive touch to your dinner.
Tres Leches Cake: This moist and sweet dessert rounds off your meal perfectly, providing a light contrast to the savory enchiladas as a delightful treat.

Expert Tips for Green Enchiladas

Soften Cream Cheese: Allow cream cheese to sit at room temperature or microwave it for 15 seconds at a time to achieve the perfect blend in your filling.
Tortilla Softening: Warm tortillas in the microwave, stovetop, or oven to prevent them from cracking when you roll them up for your enchiladas.
Flavor Boost: Consider adding a teaspoon of lime juice to your green enchilada sauce for a zesty kick that complements the creamy filling beautifully.
Meat Choices: If you’re not a fan of chicken, feel free to swap in ground beef or turkey for a different flavor profile in your Green Enchiladas.
Freeze for Later: Prepare extra enchiladas and freeze them unbaked; they can be pulled out and baked directly from the freezer, saving you time on busy nights!

How to Store and Freeze Green Enchiladas

Fridge: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 20 minutes or until warmed through.

Freezer: Assemble enchiladas without baking, wrap tightly in foil, and freeze for up to 3 months. Bake directly from the freezer at 375°F for 45 minutes, adding time as needed.

Reheating: For best results, reheat in the oven to maintain texture. If microwaving, cover with a damp paper towel to prevent drying out.

Airtight Storage: Use plastic wrap or a food-safe container to keep the enchiladas fresh, ensuring no moisture escapes for optimal flavor when reheating.

Make Ahead Options

These Creamy Green Enchiladas with Chicken are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance by mixing the cooked chicken, green chiles, cream cheese, and seasonings, then refrigerate it in an airtight container to lock in flavor. The tortillas can also be rolled and assembled with sauce up to 3 days prior, making dinner a breeze. To maintain quality, cover the dish tightly with foil, and when you’re ready to serve, simply bake at 350ºF for 30 minutes until bubbly and melted. You’ll have a satisfying, homemade meal ready with minimal effort on those busy weeknights!

Green Enchiladas Variations

Feel free to get creative with your Green Enchiladas, making them uniquely yours with these delicious options!

Vegetarian: Substitute cooked chicken with black beans or lentils for a hearty, meat-free option that packs in protein.
Spicy Kick: Toss in finely chopped jalapeños or your favorite hot sauce to the filling for those who love a fiery flavor.
Herbaceous Twist: Add fresh herbs like cilantro or green onions to the filling or as a garnish for a fresh and zesty touch.
Cheese Lovers: Mix in different types of cheese such as pepper jack or add a layer of queso fresco on top for an extra layer of flavor and creaminess.
Savory Veggies: Incorporate sautéed bell peppers, zucchini, or corn into your filling for added texture and nutrition, brightening up the dish.
Creamy Upgrade: Fold in a splash of sour cream or Mexican crema into your filling for an even richer and more indulgent taste.
Crispy Touch: Top your enchiladas with crushed tortilla chips before baking for a crunchy contrast to the creamy filling.
Smoky Depth: Use smoked paprika or chipotle powder in your sauce to deepen the flavor profile, adding a subtle smokiness that complements the green chiles beautifully.

Let your culinary imagination soar, and enjoy these comforting enchiladas with your personal touch!

Green Enchiladas with Chicken Recipe FAQs

How do I select ripe ingredients for making Green Enchiladas?
Absolutely! For the best flavor, choose fresh green chiles that should be a vibrant green color without any dark spots or wrinkles. When selecting chicken, opt for breasts that are plump and firm, as these generally yield more tender meat. If you’re using pre-packaged tortillas, give them a slight squeeze to check for firmness and freshness.

How should I store leftover Green Enchiladas?
Certainly! Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a preheated oven at 350°F for about 20 minutes, or until heated through. You want to ensure they’re nice and warm without drying out!

Can I freeze Green Enchiladas? If so, how?
Yes, absolutely! To freeze, assemble the enchiladas in a foil pan without baking them. Cover tightly with aluminum foil and freeze for up to 3 months. When you’re ready to enjoy, bake them straight from the freezer at 375°F for 45 minutes, adding more time if necessary until they are heated through and the cheese is bubbly.

What should I do if my enchiladas fall apart when rolling?
Very good question! If your tortillas tear or fall apart, it often means they’re too cold. To avoid this, always warm them up first! Place them in a damp paper towel and microwave for about 20 seconds until pliable. Alternatively, you can lightly fry them in a hot skillet for just a few seconds per side to soften, creating a perfect wrap for your delicious filling.

Are Green Enchiladas suitable for people with dietary restrictions?
Yes! If you want to make this dish gluten-free, simply swap the flour tortillas for corn tortillas, which work beautifully. For dairy-free options, you can substitute the cream cheese with a dairy-free alternative or use a mix of mashed avocado and nutritional yeast for a creamy consistency. Always check your ingredients for possible allergens like chicken broth if you’re serving guests with specific dietary needs.

How long do I need to bake Green Enchiladas?
Great question! Once you’ve assembled the enchiladas and topped them with sauce and cheese, bake them in a preheated oven at 350°F for about 30 minutes. If you’ve covered them with foil for a softer cheese topping, you might want to remove the foil for the last 10 minutes to let the cheese get extra melty and golden!