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Chicken Enchiladas · Salsa Verde

Creamy Salsa Verde Chicken Enchiladas

Flour tortillas filled with creamy chicken, then baked under tangy tomatillo salsa and melted jack cheese. A jar of salsa verde does the heavy lifting.

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Prep
20 min
Cook
25 min
Total
50 min
Serves
5 · 10 enchiladas
Level
Easy

Ingredients

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)

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

Tip: Salsa verde ranges from mild to hot. Taste yours first; if it is fiery, use 1/2 cup more sour cream.

Tip: Softened cream cheese mixes in evenly. If yours is cold, microwave it in a bowl for 15 seconds.

Storage: Refrigerate covered up to 3 days. Reheat covered at 350°F about 20 minutes.

Make ahead: Assemble, cover and refrigerate up to 1 day. Bake covered 25 minutes, then uncovered 10.

Estimated nutrition per serving: 830 calories · protein 50 g · carbohydrates 59 g · fiber 6 g · sugars 10 g · fat 44 g (saturated 22 g) · sodium 2,000 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.