Green Enchiladas {with a Chicken Cream Cheese Filling} 🌿🌟🔥
1. Introduction
Welcome to our ultimate Green Enchiladas recipe, a delicious twist on traditional Chile Verde Enchiladas Chicken. This flavorful dish features tender chicken simmered in a vibrant green sauce, wrapped in soft tortillas and enhanced with creamy cream cheese. Perfect for a satisfying dinner or entertaining guests, this Green Enchilada Recipe Chicken combines fresh flavors and comforting textures. Whether you’re searching for Enchilada Bar Recipes Using Green Sauce or engaging in Enchilada Bar Ideas, this dish is a crowd-pleaser that elevates classic Mexican cuisine.
2. Ingredients for Green Enchiladas with Chicken and Cream Cheese
- 4 cups cooked shredded chicken (preferably from a roasted chicken or rotisserie)
- 1 package (8 oz) cream cheese, softened
- 10-12 fresh corn tortillas or flour tortillas
- 2 cups verde sauce (recipe below or store-bought)
- 1 cup chopped fresh cilantro (optional but recommended for authentic Cilantro Enchiladas)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Optional garnish: sliced jalapeños, sour cream, or lime wedges
3. How to Make Green Enchiladas: Step-by-Step Instructions
Bold>Prepare the Verde Sauce
If you’re making the verde sauce from scratch, learn how to make green sauce at home. You can also use a high-quality store-bought verde sauce for convenience. The sauce is the star of the Green Enchiladas Chicken, giving the dish its vibrant flavor and color.
Bold>Cook the Chicken Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent. Add shredded chicken, cumin, salt, and pepper, stirring well. You can also incorporate some chopped cilantro for an authentic touch. Remove from heat and mix in the softened cream cheese until creamy and thoroughly combined.
Bold>Assemble the Green Enchiladas
Preheat your oven to 375°F (190°C). Warm the tortillas lightly to make them more pliable. Spread a thin layer of verde sauce on the bottom of a casserole dish. Spoon the chicken and cream cheese mixture onto each tortilla, then roll them up tightly. Place the rolled enchiladas seam side down in the dish. Cover with remaining verde sauce and sprinkle with extra cilantro if desired.
Bold>Bake and Serve
Bake the assembled enchiladas uncovered for about 20-25 minutes until bubbling. For a crispier top, broil for an additional 2-3 minutes. Serve hot with optional garnishes like jalapeños, sour cream, or a squeeze of lime. These Chicken Chili Verde Enchiladas are perfect paired with side dishes for a complete Mexican-inspired dinner.
4. Storage Tips for Green Enchiladas
Leftover Green Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and place in a preheated oven at 350°F (175°C) for 15-20 minutes or until warmed through. For longer storage, freeze individual portions wrapped in plastic wrap and foil, then reheat directly from frozen. This makes them a fantastic make-ahead meal, especially for busy weeknights.
5. Serving Suggestions for Chicken Green Enchiladas
Serve these flavorful Chicken Enchiladas Mexican with a side of Mexican rice, refried beans, or a fresh green salad. To add extra flavor, consider topping with freshly chopped cilantro, sliced jalapeños, or a dollop of sour cream. For a healthier twist, replace traditional cheese toppings with a sprinkle of chopped herbs or skip cheese altogether with our No Cheese Enchiladas variation.
6. FAQs about Chicken Chili Verde Enchiladas
What makes this Green Enchiladas recipe special?
This recipe stands out due to its vibrant green verde sauce packed with cilantro and tomatillos, combined with tender chicken and creamy cheese. It’s a flavorful take on classic enchilada bar fare that’s easy to customize.
Can I make these chicken green enchiladas ahead of time?
Absolutely! Prepare and assemble the enchiladas, then store them in the fridge for up to 24 hours before baking. This makes your meal prep simple on busy days, providing a delicious main dish ready to go.
Is it possible to make this recipe without cheese?
Yes! For a no cheese enchilada version, simply skip the cheese or substitute with plant-based options for a vegan-friendly meal.
7. Final Tips for Perfect Green Enchiladas
- Use fresh cilantro for the best flavor in your verde sauce and garnish.
- Warm the tortillas before rolling to prevent cracking and tearing.
- Customize the heat level with fresh or pickled jalapeños depending on your preference.
- Experiment with different proteins like shredded beef or tofu for variety.
8. Related Recipes for Green Enchiladas Lovers
9. Conclusion
Discover the rich flavors and versatility of Green Enchiladas with Chicken and Cream Cheese. This recipe not only offers a delightful combination of ingredients but also provides an easy-to-make dish that is perfect for any occasion. Whether you’re a fan of classic enchilada bar recipes or exploring new recipes using green sauce, this dish will impress. Try it today and enjoy a delicious, authentic taste of Mexico with a modern twist!
Print
Green Enchiladas {with a Chicken Cream Cheese filling}
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-Free
Description
Enjoy this delicious Green Enchiladas with Chicken and Cream Cheese — a vibrant and flavorful Mexican-inspired dish perfect for cozy dinners or entertaining guests. Tender shredded chicken is wrapped in soft tortillas, smothered in a zesty green sauce, and baked to perfection with creamy cheese, creating a satisfying and comforting meal.
Ingredients
- 4 cups cooked shredded chicken (preferably from a roasted chicken or rotisserie)
- 1 package (8 oz) cream cheese, softened
- 10–12 fresh corn tortillas or flour tortillas
- 2 cups verde sauce (recipe below or store-bought)
- 1 cup chopped fresh cilantro (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Optional garnish: sliced jalapeños, sour cream, or lime wedges
Instructions
- Prepare the Verde Sauce: Learn to make green sauce at home or use store-bought for convenience. This sauce is the key flavor in Green Enchiladas.
- Cook the Chicken Filling: In a skillet, heat olive oil and sauté diced onion and garlic until fragrant. Add shredded chicken, cumin, salt, pepper, and cilantro if using. Mix in softened cream cheese until smooth.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Warm tortillas, spread a thin layer of verde sauce in a casserole dish, then fill each tortilla with chicken mixture, roll them up, and place seam-side down. Cover with remaining sauce and sprinkle cilantro on top if desired.
- Bake and Serve: Bake uncovered for 20-25 minutes until bubbling. Broil for 2-3 minutes for a crispy top. Serve hot with optional garnishes like jalapeños, sour cream, or lime wedges.
Notes
- Warm tortillas before rolling to prevent tearing.
- Use fresh cilantro for best flavor in sauce and garnish.
- For extra heat, add chopped or pickled jalapeños.
- To make ahead, assemble and refrigerate for up to 24 hours before baking.
- Store leftovers in an airtight container for up to 3 days; reheat covered at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
