Easy Green Chili Chicken Enchiladas
Servings: 6
Calories: 450kcal
This full-flavored green chili chicken enchilada dish captures the spirit of Mexican cuisine with its roasted green tomatillo salsa, green chiles, onions, and cilantro. This harmony of flavors is combined with shredded chicken, melty cheese that is then wrapped in steamy corn tortillas ready to erupt in your mouth with deliciousness.
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Ingredients
Green Enchilada Sauce
- 2-½ cups salsa verde (20 ounces) mild or medium
- ⅓ cup fresh cilantro leaves about ⅓ of a bunch
Filling
- 2 cups shredded cooked chicken rotisserie or leftover chicken
- 4 ounces cream cheese, softened
- 1 can (4.5 ounce) chopped green chiles
- ½ teaspoon kosher salt
- 8 corn tortillas
- 2 cups shredded Colby Jack cheese
- Sour cream for serving
Instructions
- Preheat the oven to 375°F. See notes for Air Fryer instructions.
Green Enchilada Sauce
- In a blender, add the salsa verde and the cilantro leaves and blend until smooth.
- Spread ⅓ cup of the blended sauce on the bottom of a 9-by 9-inch baking dish.
Filling
- In a medium bowl, add ¾ cup of the enchilada sauce, the chicken, cream cheese, chopped green chiles and salt. Stir until well combined.
- In a small skillet over medium heat, add a tortilla and heat, turning once, 2 minutes or until the tortilla is warm and slightly browned in spots. Transfer the tortilla to a plate.
- Spoon a rounded ⅓ cup of the chicken mixture down the center of the tortilla and sprinkle 2 tablespoons of cheese on top. Roll the tortilla and place seam side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over top. Bake 20 minutes. Sprinkle the remaining cheese over the top. Return the enchiladas to the oven and bake 5 to 10 minutes or until the cheese is melted.
- Serve topped with sour cream.
Notes
Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.
Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Nutrition
Calories: 450kcal | Carbohydrates: 26g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 1457mg | Potassium: 508mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1501IU | Vitamin C: 11mg | Calcium: 361mg | Iron: 2mg