Creamy Salsa Verde Chicken Enchiladas
These Creamy Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
Mexican food is hands-down my favorite food of all time. I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily. Annnnnd a margarita or two wouldn’t hurt either.
These enchiladas are really great for anytime you want to nosh on your favorite Mexican yummies.
For my kids, that would simply mean eating a big bowl of “gock-uh-moe-ee” by the spoonful, with a few chips thrown in.
But even my son, with all his picky ways, actually enjoys eating these enchiladas. He likes to eat the filling, and I really can’t blame him. It’s so so SO good!
Ingredients to Make Creamy Salsa Verde Chicken Enchiladas
- butter
- onion
- garlic
- cream cheese
- 1 can of Rotel tomatoes with green chiles
- cooked and shredded chicken
- flour tortillas
- green salsa
- shredded Mexican cheese
How to Make Creamy Salsa Verde Chicken Enchiladas – Step by Step
- Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
- Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
- Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish. Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese.
- Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.
Tips and Notes
- For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
- The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
- Don’t forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!
What kind of tortillas are best for enchiladas?
- Corn tortillas are typically used when making enchiladas, but flour tortillas also work well. It really comes down to your personal preference. I used flour tortillas here because they are typically easier to roll up, but I have also used corn on occasion. Make sure your tortillas are medium in size, about 8 inches in diameter.
How do I make enchiladas ahead of time? Can they be Frozen?
- Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
More Delicious Enchilada Recipes
Recipe: Creamy Salsa Verde Chicken Enchiladas
Ingredients
- 2 Tablespoons butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (8 oz) package cream cheese, softened
- 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
- 2 cups cooked, chopped chicken breasts
- 8 medium sized flour tortillas
- 1 (16 oz) jar green salsa
- 2 cups shredded Mexican cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
- Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
- Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
- Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
- Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.
Notes
- Corn tortillas are typically used when making enchiladas, but flour tortillas also work well. It really comes down to your personal preference. I used flour tortillas here because they are typically easier to roll up, but I have also used corn on occasion. Make sure your tortillas are medium in size, about 8 inches in diameter.
- For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
- The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
- Don't forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!
- To make ahead and freeze: Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.
This looks like perfect comfort food, so tasty and delicious!
Ooh my husband loves enchiladas, so I’ll have to make these for him. Thanks for the recipe x
OMG I haven’t had a chicken enchilada since leaving Kauai!!! These look deeeelicious- especially that salsa verde! Cant wait to try this- I would go for vegan cheese on top for kosher reasons!
I’m with you, I love mexican food! This recipe looks so easy and would definitely be a hit with the whole family!
Oh this looks amazing!!! I love homemade enchiladas, but I’ve never made salsa verde ones before. My husband and I would devour these!
I made this tonight. I used corn tortillas and chicken thighs. They were a huge hit with the whole fam (:
Great recipe! My family loves anything Mexican especially enchiladas! I put sliced green olives instead of cilantro because they don’t like cilantro. Dang! Who doesn’t like cilantro?!
Yum!!! And yes, fellow cilantro lover here, ha!
These were amazing! Love the spiciness of the green chili sauce and are used Chipotle cheese. Will definitely make again. Thank you for sharing!
So glad you enjoyed it, Kandi!
Mmm… I think I just heard my tummy growl. lol. Thank you for making me hungry!
Made these tonight. Yum! They were so good!!
Yay! So glad to hear that, Lisa!
My family loves Mexican inspired food! These look great and I know my husband would be all about these!
Salsa verde is one of those things that I never had growing up but now I LOVE it as an adult!
Loving how easy this meal is! Costco rotisserie chickens make our lives so much easier! Beautiful dish. Thanks for sharing it.
I could eat Mexican food every single night of the week (and my husband would be thrilled!) and I’m definitely adding these enchiladas to my list. I love salsa verde and these look so incredibly easy and delicious!
I love verde chicken enchiladas! These look perfect!
Mine came out looking just like yours! Never had green salsa before. It was a bit spicier than I realized but still so yummy. I used corn tortillas. Thanks for the recipe. I will see if I can find a milder salsa verde for next time.
So glad you enjoyed these!!Thanks for letting me know!