Ingredients

Enchiladas

• 8 flour tortillas (8") warmed, or 12–16 corn tortillas
• 1 lb cooked chicken (~2 chicken breasts or about 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 (colby jack and mozzarella blend works well)
• Salt and pepper to taste (½ teaspoon salt and ¼ teaspoon pepper recommended)
• ¼ cup diced onion (optional)

Green Enchilada Sauce

• 1 batch homemade Salsa Verde (about 2 cups) or one 16-oz jar store-bought
• 1 cup chicken broth
  (If using store-bought salsa verde, reduce broth to ¼ cup)
• 2 tablespoons olive oil

Instructions

Make the Green Enchilada Sauce

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the Salsa Verde and cook for about 2 minutes, stirring frequently. The sauce may bubble and splatter if overheated or left unstirred.
3. Stir in the chicken broth and bring the mixture to a gentle simmer.
4. Reduce the heat slightly and continue simmering for 10 minutes, stirring occasionally.
5. Remove the saucepan from heat and allow the sauce to cool slightly while preparing the filling.

Prepare the Enchiladas

1. In a large bowl combine the cooked chicken, green chiles, cream cheese, 1 cup of the shredded cheese, salt, and pepper. Mix until evenly combined.
2. Lightly grease a 9x13 baking dish (non-stick cooking spray works well). Spread a thin layer of the prepared green enchilada sauce across the bottom.
3. Spoon ⅓ to ½ cup of the chicken mixture onto each warmed tortilla. Roll the tortillas tightly and arrange them seam-side down in the baking dish.
4. Pour the remaining green enchilada sauce evenly over the rolled tortillas.
5. Sprinkle the remaining shredded cheese on top.
6. Bake at 350°F for 30 minutes, or until the cheese is melted and bubbly.

Optional baking method:

• If you prefer the cheese to remain lighter in color, cover the dish with foil and bake for 20 minutes, then uncover and bake an additional 10–15 minutes.
• Garnish with cilantro and serve with your favorite Mexican side dishes.

Helpful Notes

Softening Cream Cheese

• Let it sit at room temperature for about 1 hour, or
• Microwave in 15-second intervals, stirring between each interval until softened.

Softening Tortillas

• Microwave: Wrap tortillas in paper towels and heat on HIGH for about 1 minute, flipping halfway through. Continue heating in 15-second bursts if needed.
• Skillet: Warm each tortilla in a pan over medium heat until flexible.
• Oven method: For corn tortillas, lightly oil and heat in the oven to prevent sogginess.

Quick Shortcut (Store-Bought Salsa Verde)

If using a 16-oz jar of Salsa Verde instead of homemade:

• After heating the olive oil, add 2 minced garlic cloves and cook for 30–60 seconds until fragrant.
• Use only ¼ cup chicken broth, since store-bought salsa tends to be thinner.

Storage and Make-Ahead Tips

• Refrigerator:
  Store leftovers in an airtight container and reheat in the microwave or covered in the oven until warmed through.
• Make Ahead:
  Assemble the enchiladas up to 1 day in advance, cover tightly with foil, and refrigerate. Bake covered for about 30 minutes when ready to serve.
• Freezer Option:
  Place the unbaked enchiladas in a foil pan, cover with foil, and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes, or until heated completely.
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Nutrition
Calories: 368kcal | Carbohydrates: 20.2g | Protein: 30.5g | Fat: 16.7g | Saturated Fat: 8.8g | Cholesterol: 88.3mg | Sodium: 961mg | Potassium: 228.5mg | Fiber: 1.1g | Sugar: 0.8g | Vitamin A: 9IU | Vitamin C: 8.3mg | Calcium: 35.1mg | Iron: 5.6mg