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Green Enchiladas with a Chicken Cream Cheese Filling

A comforting recipe for green enchiladas filled with shredded chicken, cream cheese, and zesty enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Filling Ingredients
  • 2 cups cooked, shredded chicken Whole roaster chicken works well, use leftovers for ease.
  • 8 oz cream cheese, softened Use Neufchâtel cheese if you prefer a lighter option.
  • 1 cup shredded Monterey Jack cheese Swap it for pepper jack for an extra kick.
  • 1 cup green enchilada sauce Store-bought or homemade; homemade adds a personal touch.
  • 1/2 cup sour cream Greek yogurt serves as a great substitute, adding protein.
  • 1 tablespoon olive oil Coconut oil is a viable substitute for a tropical flavor.
  • 1/2 teaspoon garlic powder Fresh garlic adds more depth if preferred.
  • 1/2 teaspoon onion powder Or finely chopped onions for fresh flavor.
  • Salt and pepper to taste Season to your preference; taste as you go!
Enchiladas Assembly
  • 8 corn tortillas Flour tortillas can be used but omit for gluten-free.
  • 1/4 cup chopped cilantro Parsley serves as an alternative for an herbaceous finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, softened cream cheese, and half of the Monterey Jack cheese. Season with garlic powder, onion powder, salt, and pepper.
  3. Warm the tortillas in a skillet or microwave to soften. Fill each tortilla with the chicken mixture and roll them tightly.
  4. Place rolled enchiladas seam-side down in a greased baking dish.
  5. Pour the green enchilada sauce over the top and sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
  7. Garnish with sour cream and cilantro before serving.

Notes

Common mistakes include overfilling the tortillas, not warming them, and forgetting to season the filling. Use rotisserie chicken for quick prep and allow the enchiladas to rest for easier slicing.