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
These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
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.
Calories: 432kcal, Carbohydrates: 24g, Protein: 19g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 91mg, Sodium: 1001mg, Potassium: 393mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1080IU, Vitamin C: 7.2mg, Calcium: 265mg, Iron: 2.1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.
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Absolutely delicious! I only had a couple of them left over and we fought over who was going to take them for lunch the next day. This is a must-keep recipe.
Can I substitute the green salsa for green enchilada sauce? Or maybe half and half? I don’t like very much spice. Thank you’
Yes definitely!
This recipe is simply perfect!
It reminds me of my teen years 🥰
Thank you!
Followed recipe fairly closely and fam loved it…even better the next day
So good I use flour tortillas have overs from fajitas earlier in the month. ❤️❤️❤️❤️
Hi I was wondering if the calories listed is for 1 chicken enchiladas ?
Recipe looks really good..
Thank you
Yes it is!
This is one of my favorite meal to make on a busy weeknight! So good and easy to prepare!
Yes, please! What a great idea for dinner tonight! I have everything needed!
Looks irresistibly delicious! Can’t wait to try this one!
Looks like an amazing chicken dish. Very excited to make this soon!
This is one of the best enchilada recipes I’ve ever made! the salsa verde really adds a great kick to it.
This is surprisingly good. I thought it might be gross, with an 8 oz thing of cream cheese in the filling. Also I wasn’t sure I liked the smell of the salsa Verde that I got. But when you combine everything together, it is actually really good. I wish I had put some black pepper on top of the cheese before putting it in the oven. Also, my onions didn’t come out as soft as I would have liked because I was worried about burning the butter, so I had the heat on lower. I topped with sour cream and cilantro which I think is very nice.
Love this recipe.
I make it all the time.
The only thing different that I’ve done is added 1/2 tsp cumin and 1/4 tsp seasoned salt. We also like Jalapeno Cheddar Cheese in place of the Mexican Cheese. This recipe is great for left over chicken, turkey or just a store bought roastery chicken.
I don’t usually leave comments on recipes but I really LOVE this one. I’ve made it twice now. I tweaked it a little—slightly less cream cheese (3/4of block..possibly because I didn’t use enough chicken so it was a little soupy my fist try) and less verde sauce (the first time I made it, I loved but the kids thought it was too spicy.). The second time I used about half of the bottle or so. I also added fresh lime juice to the mixture and I think it adds a nice fresh zest. Also I used a rotisserie chicken (the breast meat) to cut down on time. I didn’t use foil the second time because I forgot and it turned out fine. This is my new “go-to” for making someone a meal to take to them. Thanks for sharing your recipe!
Great and easy recipe! I added spinach to the stuffing and used corn tortillas, yum! And, I don’t mind a little spice as long as it doesn’t overshadow the flavor or try to be the flavor… but some in my family can’t do spicy and the Verde sauce made it almost too spicy. Maybe its the one I picked… so, I need to find a different one that has the tomatillo flavor without so much kick. Or, maybe not as much Rotel? IDK… Still was deeeelish!!