I layered shredded chicken, cream cheese, shredded cheese and fire-roasted green chiles and spooned a tomatillo Salsa Verde cooked briefly in oil and broth over everything to make my Chicken Chili Verde Enchiladas.
I stumbled onto these green enchiladas on a late weeknight and I still cant stop thinking about how the cream cheese melts into every bite. The tomatillo salsa verde turns bright and tangy, and honestly I kept stealing spoonfuls before dinner even hit the table.
This is my shout-out to Salsa Verde Meals with a little edge, not boring, and not trying too hard. I won’t pretend it always looks perfect, sometimes tortillas crack, but the flavor makes you forgive it.
If you like bold, creamy, slightly messy food that hooks you, this one will do it.
Ingredients
- Lean, high protein base that keeps enchiladas satisfying without too much fat.
- Adds silky richness and tang, lots of fat and calories, little protein.
- Melts beautifully, brings gooey texture, calcium and protein, moderate sodium.
- Smoky heat, vitamin C boost, low calorie, balances creamy filling.
- Bright, tangy and slightly acidic, adds freshness and lots of flavor.
- Provide corn flavor, carbs for energy, some fiber if whole grain.
- Fresh herb, bright herbal lift, vitamin K, low calorie, optional garnish.
- Acidic squeeze wakes up flavors, cuts richness, vitamin C boost.
- Adds savory depth and aroma, small amounts may aid immunity.
- Gives sweetness when cooked, some fiber and antioxidants, simple flavour.
Ingredient Quantities
- 2 cups shredded cooked chicken
- 8 oz cream cheese softened
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup shredded cheese for topping (optional)
- 1 (4 oz) can fire roasted diced green chiles drained
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 2 cups tomatillo salsa verde (homemade or store bought)
- 3 tbsp vegetable oil divided
- 1/2 cup low sodium chicken broth
- 8-10 6 inch corn tortillas
- 1/4 cup chopped fresh cilantro (optional)
- Salt and freshly ground black pepper to taste
- Lime wedges for serving (optional)
How to Make this
1. Preheat oven to 375 F and grease a 9×13 or similar baking dish; set aside.
2. Make the green sauce: heat 2 tbsp vegetable oil in a skillet over medium, add 2 cups tomatillo salsa verde and 1/2 cup low sodium chicken broth, simmer 4 to 6 minutes until slightly reduced and glossy, season with salt and pepper. Keep warm.
3. Soften the aromatics: heat the remaining 1 tbsp oil in a small pan, sauté 1/4 cup finely chopped onion and 2 cloves minced garlic 2 to 3 minutes until translucent but not browned, then let cool a bit.
4. Mix the filling: in a bowl combine 2 cups shredded cooked chicken, 8 oz softened cream cheese (if it wasnt soft microwave 10 seconds), the sautéed onion and garlic, 1 (4 oz) can drained fire roasted green chiles, 1 1/2 cups shredded Monterey Jack or Mexican blend, 1/4 cup chopped cilantro if using, salt and pepper to taste. If filling seems too stiff add a splash of the warm sauce or broth. Taste and adjust seasoning.
5. Warm the tortillas so they wont crack: quickly fry each 6 inch corn tortilla in a dry skillet or with a little oil 10 to 20 seconds per side until pliable, or wrap a stack in a damp towel and microwave 30 seconds. Keep them covered so they stay soft.
6. Assemble enchiladas: pour a few spoonfuls of the warm salsa verde into the bottom of the baking dish. Working one at a time dip or brush each tortilla with the warm sauce, add about 2 to 3 tablespoons of the chicken cream cheese filling down the center, roll up and place seam side down in the dish.
7. Top and bake: spoon any remaining sauce over the rolled enchiladas, sprinkle with the optional 1/2 cup shredded cheese (or more) and some extra cilantro if you like. Cover loosely with foil and bake 18 to 22 minutes until heated through and cheese is melted.
8. Finish and serve: remove foil, broil 1 to 2 minutes if you want the top bubbly and browned, let rest 5 minutes, then garnish with extra cilantro and lime wedges. Slice, serve and squeeze lime over each serving. Enjoy hot.
Equipment Needed
1. 9×13 baking dish (or similar), greased
2. Large skillet for the salsa and for quickly frying/warming tortillas
3. Small sauté pan for softening the onion and garlic
4. Mixing bowl and rubber spatula to combine the filling
5. Chef’s knife and cutting board for chopping onion and cilantro
6. Measuring cups and spoons
7. Box grater for shredding cheese (or pre-shredded cheese)
8. Tongs or a fork to handle tortillas so they dont tear
9. Aluminum foil and oven mitts for covering and removing the dish
FAQ
Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe Substitutions and Variations
- Cream cheese: swap with full fat Greek yogurt (strain in a cheesecloth for thicker filling) or mascarpone for a richer, silkier result. The yogurt makes it lighter, mascarpone makes it decadent, add a pinch of salt.
- Monterey Jack or Mexican blend cheese: use Oaxaca or Chihuahua for great melt and stretch, or Pepper Jack if you want a little heat, cheddar plus mozzarella also melts well.
- Tomatillo salsa verde: use 2 cups bottled green enchilada sauce, or blend about 8 to 10 roasted tomatillos with a jalapeño and some cilantro for a fresher salsa, thin with a splash of chicken broth if it feels too thick.
- Corn tortillas: if you dont have corn, use small flour tortillas, or warm the corn tortillas in a skillet with a bit of oil till pliable so they dont tear when rolling.
Pro Tips
1) Soften and shred right — well not that symbol — get the cream cheese totally soft and shred the chicken small so the filling mixes smooth. If the filling feels stiff add a splash of the warm salsa or broth, taste and fix the salt because cream cheese hides saltiness.
2) Warm the tortillas until theyre really pliable, dont try to roll cold ones or theyll crack. A quick dry skillet swipe or a 30 second microwave with a damp towel works. Keep them covered while you work so they stay soft.
3) Cook the salsa down a little until its glossy, that concentrates flavor and helps it cling to the tortillas, but save a few spoonfuls to loosen the filling if needed. Also check acidity after simmering, sometimes a squeeze of lime brightens everything.
4) Bake covered so the filling heats through, then uncover and broil just a minute or two to get the top bubbly and browned. Let the pan rest 4 to 6 minutes before serving so the filling sets and you wont have a soupy mess.
Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe
I layered shredded chicken, cream cheese, shredded cheese and fire-roasted green chiles and spooned a tomatillo Salsa Verde cooked briefly in oil and broth over everything to make my Chicken Chili Verde Enchiladas.
8
servings
386
kcal
Equipment: 1. 9×13 baking dish (or similar), greased
2. Large skillet for the salsa and for quickly frying/warming tortillas
3. Small sauté pan for softening the onion and garlic
4. Mixing bowl and rubber spatula to combine the filling
5. Chef’s knife and cutting board for chopping onion and cilantro
6. Measuring cups and spoons
7. Box grater for shredding cheese (or pre-shredded cheese)
8. Tongs or a fork to handle tortillas so they dont tear
9. Aluminum foil and oven mitts for covering and removing the dish
Ingredients
-
2 cups shredded cooked chicken
-
8 oz cream cheese softened
-
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
-
1/2 cup shredded cheese for topping (optional)
-
1 (4 oz) can fire roasted diced green chiles drained
-
1/4 cup finely chopped onion
-
2 cloves garlic minced
-
2 cups tomatillo salsa verde (homemade or store bought)
-
3 tbsp vegetable oil divided
-
1/2 cup low sodium chicken broth
-
8-10 6 inch corn tortillas
-
1/4 cup chopped fresh cilantro (optional)
-
Salt and freshly ground black pepper to taste
-
Lime wedges for serving (optional)
Directions
- Preheat oven to 375 F and grease a 9×13 or similar baking dish; set aside.
- Make the green sauce: heat 2 tbsp vegetable oil in a skillet over medium, add 2 cups tomatillo salsa verde and 1/2 cup low sodium chicken broth, simmer 4 to 6 minutes until slightly reduced and glossy, season with salt and pepper. Keep warm.
- Soften the aromatics: heat the remaining 1 tbsp oil in a small pan, sauté 1/4 cup finely chopped onion and 2 cloves minced garlic 2 to 3 minutes until translucent but not browned, then let cool a bit.
- Mix the filling: in a bowl combine 2 cups shredded cooked chicken, 8 oz softened cream cheese (if it wasnt soft microwave 10 seconds), the sautéed onion and garlic, 1 (4 oz) can drained fire roasted green chiles, 1 1/2 cups shredded Monterey Jack or Mexican blend, 1/4 cup chopped cilantro if using, salt and pepper to taste. If filling seems too stiff add a splash of the warm sauce or broth. Taste and adjust seasoning.
- Warm the tortillas so they wont crack: quickly fry each 6 inch corn tortilla in a dry skillet or with a little oil 10 to 20 seconds per side until pliable, or wrap a stack in a damp towel and microwave 30 seconds. Keep them covered so they stay soft.
- Assemble enchiladas: pour a few spoonfuls of the warm salsa verde into the bottom of the baking dish. Working one at a time dip or brush each tortilla with the warm sauce, add about 2 to 3 tablespoons of the chicken cream cheese filling down the center, roll up and place seam side down in the dish.
- Top and bake: spoon any remaining sauce over the rolled enchiladas, sprinkle with the optional 1/2 cup shredded cheese (or more) and some extra cilantro if you like. Cover loosely with foil and bake 18 to 22 minutes until heated through and cheese is melted.
- Finish and serve: remove foil, broil 1 to 2 minutes if you want the top bubbly and browned, let rest 5 minutes, then garnish with extra cilantro and lime wedges. Slice, serve and squeeze lime over each serving. Enjoy hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 8
- Calories: 386kcal
- Fat: 26.3g
- Saturated Fat: 11.4g
- Trans Fat: 0.25g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 86mg
- Sodium: 479mg
- Potassium: 248mg
- Carbohydrates: 20g
- Fiber: 2.6g
- Sugar: 4.5g
- Protein: 20.9g
- Vitamin A: 630IU
- Vitamin C: 12mg
- Calcium: 231mg
- Iron: 1.2mg