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white being dish with chicken enchiladas and avocado on top

Creamy Salsa Verde Chicken Enchiladas

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These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 enchiladas
Calories 432
Author Ashlyn Edwards | Belle of the Kitchen

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.

Video

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.

Nutrition

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