Description
Tender corn tortillas filled with seasoned chicken and cream cheese, topped with tangy salsa verde and melted cheese. A comforting Mexican-inspired dish that’s creamy, flavorful, and family-friendly.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups salsa verde
- 1 cup shredded Monterey Jack cheese
- 1/2 cup Mexican crema or sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil
Instructions
- 1. Preheat oven to 375°F. Grease a 9×13-inch baking dish and spread 1/2 cup salsa verde on bottom.
- 2. Mix softened cream cheese, sour cream, garlic, cumin, chili powder, salt, and pepper until smooth. Add chicken, 1/2 cup cheese, and green onions.
- 3. Warm tortillas in oil for 10-15 seconds per side until pliable.
- 4. Fill each tortilla with 1/4 cup filling, roll tightly, and place seam-side down in dish.
- 5. Pour remaining salsa verde over enchiladas and top with remaining cheese.
- 6. Bake 25-30 minutes until cheese is golden and bubbling.
- 7. Rest 5 minutes, then garnish with crema and cilantro before serving.
Notes
Store covered in refrigerator up to 4 days. Can be frozen for up to 3 months before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g