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.
great recipe
This has easily become my go to comfort food meal! It’s so simple, nothing fussy, toss it together and pop it in the oven for a creamy, flavor-filled cheesy pan of wonder!
Thank you SO MUCH for creating this! ♥️
Great recipe very easy delicious!
Added cumin and some chicken broth, for freshness and crunch added some corn. These reheat well, I just put them under the broiler for a few minutes. This recipe is easier and better than other similar recipes.
These are a HUGE hit with my family. This is also my go-to recipe when I make dinner for new moms or just friends and family who are stressed and don’t have the time. It’s so easy for people to just pop it into the oven and have a warm and comforting meal 25 minutes later. I usually do a Mexican corn salad or southwest green salad on the side. Also add extra green chilies, lots of extra garlic, salt/pepper, cumin and a little chili powder and some of the salsa verde to the chicken mixture. Cotija cheese on top with the Mexican cheese is always good, too.
My only question is, how long in advance can I prep and store in the fridge before baking?
All time favorite. Added cumin & more Chile’s for some heat. Always been my best. Seems so classy. Thanks for sharing. Carol
This is one of my absolute favorite dishes! I love verde sauce and could eat it all day.
I am so making this for dinner one night! I know my family will love it! They look fabulous!
I love Enchiladas, I need to try your recipe
These are SO good! I’ve made them multiple times – great for large gatherings (frequently double the recipe). I added a bit more chicken to the mix and get at least 10 enchiladas out of the recipe. Also like to add sliced green onions to the inside of the mixture. Bake for 20 minutes and finish off under the broiler for a golden finish. These reheat well (not mushy). Love!
I’ve made this a few times and the recipe is a great starting point but definitely needs salt, pepper and I add a little cumin and lime juice to mine. It’s a great recipe though and my boys love it.
Have made this multiple times and so enjoy it. One of hubby’s favs. Using chicken from a rotisserie chicken really cuts down on prep time. I did add some seasonings….ground pepper, salt & cumin…added after the cr. cheese is melted. It seemed to make it pop more. Also took foil off last five minutes or so. Thank you for a great recipe that is now a regular at our casa!
This is a good recipe but now that I’ve made it twice I have to give some feedback. First, I don’t have cooked chicken breasts hanging out at home. It would be great if I did, but it’s not something on hand in my fridge. So the time component has to allow for cooking the chicken which adds 15 minutes. I also seasoned it. Salt, pepper, cumin, adobo seasoning, etc. It made a huge difference. The recipe as written is creamy and the salsa verde and chilies add flavor, but the seasoning added the depth it was missing for me. I also used two cans of chilies because my family loves them. I did not use the foil, nor cook this for 30 minutes as everything is already cooked. I did 375 for 20 minutes to get the cheese melted and bubbly. Cilantro and avocado are great toppings, and seasoned black beans make a great side with them.
Why do people rate recipes on looks without trying them? It makes me wonder how the actual taste is (make it first then send a review).
A household favorite for my husband and I! He LOVES this recipe so I literally make it a 1-2 times a month! haha. Thanks for sharing the recipe with us all!
Made these tonight for dinner and they were amazing! I used chicken thighs and cooked them in my instant pot so they would shred easily, perfect for these enchiladas 🙂 definitely making these again!
I just love this Chicken Enchilada . I too use chicken thighs and you can seasonings them while cooking them in chicken both. And the Cream Cheese add wonderful favor.
Thank you for an Awesome Recipe!