Go Back

Green Chicken Cream Cheese Enchiladas

Green Chicken Cream Cheese Enchiladas with a vibrant verde salsa coating and tender rolled tortillas. Creamy melted cheese pockets turn each bite into a saucy, bubbly casserole-style enchilada.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1 cup shredded Oaxaca or mozzarella cheese
  • 0.5 cup sour cream
  • 1 can (15 oz) verde salsa
  • 12 corn tortillas
  • 2 tbsp butter
  • 0.5 cup chicken broth
  • 0.25 cup cilantro, chopped
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the filling and prep the pan
  1. Mix softened cream cheese, 1/2 cup shredded cheese, sour cream, and shredded chicken together until evenly combined and creamy. Season with salt and pepper to taste.
Assemble the enchiladas
  1. Spread a thin layer of verde salsa on the bottom of a 9x13 baking dish to create a saucy base.
  2. Warm the corn tortillas just until pliable so they roll without cracking.
  3. Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Bake
  1. Combine the remaining verde salsa with the chicken broth and pour evenly over the enchiladas so the tops stay glossy.
  2. Sprinkle the remaining cheese on top and dot with butter for golden, bubbly spots.
  3. Bake at 375°F for 25 minutes until bubbly and golden, with visible sauce bubbling at the edges.
Garnish and serve
  1. Garnish with fresh chopped cilantro and serve immediately for the brightest flavor.

Notes

For the best rollability, warm tortillas in short bursts (or briefly in a dry skillet) so they stay flexible without drying out. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot and bubbly, adding a splash of chicken broth if needed. Freezing is yes—freeze tightly covered for up to 2 months and thaw in the refrigerator before reheating. For a lighter option, use low-fat cream cheese and reduced-fat sour cream.