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Green Chili Chicken Enchiladas
Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, youβre in for a Southwest American treat.
Ingredients
β’ 8 ounces cream cheese softened
β’ 7 ounces diced green chiles
β’ 1 tablespoon lime juice
β’ 1/4 teaspoon salt
β’ 1/2 teaspoon ground cumin
β’ 1/2 teaspoon Chile powder
β’ 1/2 cup freshly chopped cilantro
β’ 3 cups diced cooked chicken
β’ 1 cup sour cream
β’ 16 ounces salsa verde
β’ 10 8-inch flour tortillas (or 12 corn tortillas)
β’ 2 cups shredded monterey jack cheese
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9x13 pan.
- In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
- In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9x13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
- Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
- Pour the remainder of the sals verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
- Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.
*Recipe on video and text may differ from each other!
How to cook Green Chili Chicken Enchiladas:
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