Creamy salsa verde chicken enchiladas combine the perfect flavors in every bite.
I was recently introduced to this recipe and have made it several times a month since. This creamy salsa verde chicken enchilada is the perfect meal. Quick and easy to fix, you will have dinner done in a flash! It is one that we pray for leftovers because we can’t get enough.
Quick and easy.
I love how simple it is to make. The most time intense step is to cook the chicken. I like to boil and then shred it with my hand mixer. I know others use their instapot. If I plan ahead I get a rotisserie chicken from Costco. But whatever method you choose, your tastebuds will thank you.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 Tablespoons butter
- 1 cup onion diced
- 2 cloves garlic minced
- 1 package Cream Cheese softened
- 1 can diced green chiles
- 2 cups chopped chicken breasts cooked
- 8-10 medium sized flour tortillas
- 1 jar green salsa or enchilada sauce
- 2 cups shredded Mexican Cheese
Ingredients
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- 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 5 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 the filling evenly between 8-10 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.
Recipe: Bette Ann Kempe
It is seriously a fiesta in every bite. Any recipe that only uses 1-2 pans to make is a winner in my book. These enchiladas are so easy to make. Once you have the chicken and sauce ready, you fill and roll the enchiladas. Then the secret is to top with the green salsa or enchilada sauce. This is the first enchilada recipe that I have ever done this way. Say goodbye to messy enchilada hands! Top with cheese and bake. I baked my last one in my Traeger and it was delicious!
A fiesta in every bite.
So if you’re looking for something to spice up your meal prep or start a party! These enchiladas are for you! Try my cilantro rice or mango salsa if you’re looking for additional themed foods. We love eating our with tortilla chips.
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