Chicken enchiladas with green sauce are perfect for family dinners, potlucks, or any time you're craving some south of the border flavor! The verde sauce adds a fresh and tangy taste to this classic Mexican comfort food. Not to mention, it's a great way to use up any leftover chicken you might have on hand!
¼cupMexican crema(optional, drizzled, for garnish)
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Instructions
Start out by preheating your oven to 350°F (175°C) and then lightly grease a 9x13 baking dish.
Make The Filling
In a large mixing bowl, combine 3-4 cups chicken, 7 oz green chiles, 4-6 oz cream cheese, half of the 3-4 cups shredded cheese, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, half of the ¼ cup cilantro, and the optional ¼ cup yellow onion and 1 medium jalapeno if using. Mix until thoroughly combined.
Assemble The Enchiladas
Pour a thin layer of 28 oz green enchilada sauce into the bottom of a 9x13 baking dish. Add the remaining sauce to a shallow dish to coat the tortillas.
Warm 8-10 flour tortillas slightly in the microwave or on the stovetop.
Coat each tortilla in enchilada sauce and transfer it to the prepared baking dish. Fill it with ½ cup of the prepared filling, then roll it up and place it in the dish seam-side-down. Repeat with remaining tortillas and filling.
Pour any remaining enchilada sauce over the enchiladas and spread the remaining cheese on top. Bake at 350°F (175°C) for 30 minutes. *If the top starts to brown too much, cover the baking dish with foil.
Remove from the oven and top with the reserved portion of fresh cilantro, ¼ cup queso fresco, and a drizzle of ¼ cup Mexican crema if desired. Serve right away.
Notes
If using corn tortillas, you will need 12-16 tortillas.
If you're cooking the chicken from scratch, try using 1-2 tablespoons ofchicken taco seasoning for even more flavor!
The jalapeno can be added for more heat. Alternatively, a 5-7 ounce can of diced jalapenos can also be used.
Warming the tortillas before you assemble your enchiladas helps make them easier to roll. This is more important if you are using corn tortillas.
To store: Once your enchiladas have cooled, put them in an airtight container in the fridge for up to 5 days.
To freeze: In a freezer-safe container or heavy-duty freezer bag, your enchiladas can be frozen for up to 3 months. Thaw cooked enchiladas in the fridge overnight before reheating. You can also assemble the enchiladas as directed and freeze them before baking! Unbaked enchiladas can go directly from the freezer to the oven, but you will need to add 25 minutes or so to the total cooking time.
To reheat: Put your enchiladas in a baking dish and reheat at 350°F (175°C) for 20-25 minutes. Individual portions can be reheated in the microwave.
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