Creamy Green Chicken Enchiladas {Enchiladas Verde}
These easy chicken enchiladas have a creamy chicken mixture with salsa verde filling topped with green enchilada sauce and Monterey jack cheese.
The whole family will love these green chile enchiladas. This easy recipe is perfect for a busy weeknight.
Ingredients for Creamy Green Chile Chicken Enchiladas
- 3 cups cooked, shredded chicken ( 1 to 1 ½lb package of chicken breasts)
- ½ cup sour cream
- 2 oz cream cheese, softened
- 7 oz can diced green chiles
- 3 ½ cups shredded Monterey Jack or cheddar jack cheese, divided
- 2 10z cans green enchilada sauce, divided
- ¼ cup salsa verde
- 10-12 small soft corn tortillas
For an easy way to shred chicken, you can use a stand mixer with the paddle attachment and shred it on low while the chicken is hot. you can also use an electric hand mixer with beaters just be careful not to mash or pulverize the chicken.
Instructions to make Creamy Green Chicken Enchiladas
*When I make this recipe, I cook 1 ½lb boneless skinless chicken breast in the slow cooker all day. I cook with 1 ½ teaspoon cumin, 1 tablespoon dried minced onion, ½ cup chicken broth, 1 teaspoon salt, and ½ teaspoon ground black pepper. When they have cooked all day on low, I remove them from the slow cooker and shred them.
1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Pour ½ cup green enchilada sauce on the bottom of the pan and spread evenly.
2. In a large bowl, stir together shredded chicken, sour cream, cream cheese, green chilies, ¼ cup salsa verde, and 1 ½ cups shredded cheese. Mix well.
3. Slightly warm the corn tortillas in the microwave for about 10-15 seconds. *I place a damp paper towel on the top and bottom of the stack and wrap it around to keep the tortillas moist.
4. Divide the chicken sour cream mixture evenly among the center of each tortilla and roll each one up. Place seam side down in the prepared baking dish.
5. Pour the remaining green enchilada sauce over the pan of prepared enchiladas. Top with remaining 2 cups cheese.
6. Cover the pan with foil and bake for 20 minutes. Remove the foil and continue to bake for another 10-12 minutes until the cheese is slightly golden.
7. Serve with fresh avocado, diced tomatoes, sour cream, and fresh cilantro.
What Are Enchiladas Verdes?
Enchiladas Verdes are made with a green chile enchilada sauce.
Creamy Enchiladas are a favorite at our house. Be sure to try my viral recipe for White Chicken Enchiladas.
What kind of tortillas are used for enchiladas?
Traditionally, soft corn tortillas or white corn tortillas are used for enchiladas. However, you can easily use flour tortillas if that is your preference. I recommend using an 8-inch tortilla for enchiladas.
Variations
If you like spicy foods, try this with a green hot sauce, diced jalapenos, and pepper jack cheese.
What's The Best Way To Make Shredded Chicken?
*Slow cooker- use 4-5 boneless chicken breasts and cook on low with ½ cup water and seasonings for 6 hours. Shred and enjoy.
*Oven roasted- Drizzle olive oil over 4-5 boneless chicken breasts and season with cumin, pepper, garlic powder, and onion powder. Bake at 350 degrees for 30-40 minutes. Shred and enjoy.
*In a large pot filled with chicken broth, boil chicken breasts for 20 minutes or so until cooked through. Shred and season.
*You can also buy a rotisserie chicken and shred it for a quick solution. Even faster, I love buying the packaged shredded rotisserie chicken from Costco.
More Enchilada Recipes
We love enchilada recipes, try these:
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Creamy Green Chicken Enchiladas {Enchiladas Verde}
ByIngredients
- 3 cups cooked shredded chicken ( 1 to 1 ½lb package of chicken breasts)
- ½ cup sour cream
- 2 oz cream cheese softened
- 7 oz can diced green chiles
- 3 ½ cups shredded Monterey Jack or cheddar jack cheese divided
- 2 10 z cans green enchilada sauce divided
- ¼ cup salsa verde
- 10-12 small soft corn tortillas
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Pour ½ cup green enchilada sauce on the bottom of the pan and spread evenly.
- In a large bowl, stir together shredded chicken, sour cream, cream cheese, green chilies, ¼ cup salsa verde, and 1 ½ cups shredded cheese. Mix well.
- Slightly warm the corn tortillas in the microwave for about 10-15 seconds. *I place a damp paper towel on the top and bottom of the stack and wrap it around to keep the tortillas moist.
- Divide the chicken sour cream mixture evenly among the center of each tortilla and roll each one up. Place seam side down in the prepared baking dish.
- Pour the remaining green enchilada sauce over the pan of prepared enchiladas. Top with remaining 2 cups cheese.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and continue to bake for another 10-12 minutes until the cheese is slightly golden.
- Serve with fresh avocado, diced tomatoes, sour cream, and fresh cilantro.
Notes
*When I make this recipe, I cook 1 ½lb boneless skinless chicken breast in the slow cooker all day. I cook with 1 ½ teaspoon cumin, 1 tablespoon dried minced onion, ½ cup chicken broth, 1 teaspoon salt, and ½ teaspoon ground black pepper. When they have cooked all day on low, I remove them from the slow cooker and shred them.