Description
A comforting dish of green enchiladas filled with chicken, perfect for family gatherings.
Ingredients
- 8 flour tortillas (8") or 12-16 corn tortillas (warmed)
- 1 lb. cooked chicken (about 2 breasts or 2.5 cups chopped/shredded)
- 1 (7 oz.) can mild green chiles, drained
- 4 oz. cream cheese (room temperature)
- 3-4 cups shredded cheese of your choice (a colby jack and mozzarella blend works well)
- Salt & pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
- 1/4 cup diced onion (optional)
- 1 batch homemade Salsa Verde
- 1 cup chicken broth (use only 1/4 cup if using store-bought Salsa Verde)
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked chicken, drained green chiles, cream cheese, salt, pepper, and optional onion. Stir until the mixture is consistent.
- Spread a small amount of Salsa Verde in the bottom of a large baking dish, enough to coat the bottom.
- For each tortilla, add a portion of the chicken mixture to the center, then roll it up tightly and place it seam-side down in the dish.
- Repeat the process until the baking dish is filled with rolled tortillas.
- Pour the remaining Salsa Verde evenly over the top of the enchiladas.
- Pour chicken broth around the sides of the dish, adding moisture while baking.
- Top everything with shredded cheese, making sure to cover the enchiladas generously.
- Drizzle olive oil over the top for extra flavor.
- Bake for about 25-30 minutes until heated through and the cheese is bubbly and golden.
Notes
For richer flavor, add spices such as cumin or garlic powder to the filling. Consider letting the assembled enchiladas sit for a few minutes before baking.
