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Creamy Salsa Verde Chicken Enchiladas

Ingredients · Serves 5 · Prep 20 min · Total 50 min

  • Filling
  • 3 cups cooked chicken, shredded
  • 4 oz cream cheese, softened
  • 1 cup monterey jack, shredded
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ cup fresh cilantro, chopped
  • Sauce
  • 2 cups salsa verde, a 16-oz jar
  • ½ cup sour cream
  • ¼ cup chicken broth
  • Assembly
  • 10 flour tortillas, 8-inch
  • 1 ½ cups monterey jack, shredded, for the top
  • green onions, sliced, for serving (optional)
  • avocados, sliced, for serving (optional)
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Creamy Salsa Verde Chicken Enchiladas

Steps

  1. Heat the oven to 375°F (190°C) with a rack in the middle.
  2. In a mixing bowl, mash the cream cheese with a fork until smooth. Stir in the chicken, 1 cup cheese, cumin, garlic powder and cilantro.
  3. In a second bowl, whisk the salsa verde, sour cream and broth until smooth.
  4. Spread 1/2 cup of the sauce over the bottom of a 9x13-inch baking dish.
  5. Spoon a heaping 1/3 cup of filling across the lower third of a tortilla, roll it up and lay it seam side down in the dish. Repeat with the rest, fitting them snugly.
  6. Pour the remaining sauce evenly over the top and sprinkle with the 1 1/2 cups cheese.
  7. Cover the dish with foil and bake.
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Creamy Salsa Verde Chicken Enchiladas

Steps, continued

  1. Remove the foil and bake until the cheese is melted and the edges are bubbling.
  2. Let rest, then top with green onions and sliced avocado.