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!

white being dish with chicken enchiladas and avocado on top

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.

chicken enchiladas dripping with cheese being lifted from a dish

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

ingredients laid out beside a white baking dish to make enchiladas

How to Make Creamy Salsa Verde Chicken Enchiladas – Step by Step

  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
  2. 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.
    a baking dish filled with enchiladas and topped with shredded cheese
  3. 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.a baking dish filled with enchiladas and topped with shredded cheese
  4. 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.

a white plate with chicken enchiladas topped with avocado and cilantro

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.

white being dish with chicken enchiladas and avocado on top

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

white being dish with chicken enchiladas and avocado on top
4.97 from 55 ratings

Recipe: Creamy Salsa Verde Chicken Enchiladas

Yield: 8 enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
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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.
Cuisine: Mexican
Course: Main Dish
Author: Ashlyn Edwards | Belle of the Kitchen
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.