Description
Ingredients
Scale
- 8 flour tortillas (8 inch) or 12-16 corn tortillas: Tortillas serve as the foundation for the enchiladas. Flour tortillas are soft and pliable, making them easy to roll, while corn tortillas impart an authentic flavor.
- 1 lb. cooked chicken: The heart of this recipe, cooked chicken provides protein and absorbs the seasonings, becoming infused with flavor. You can use rotisserie chicken for convenience, or boil and shred chicken breasts for a healthier option.
- 7 oz. can mild green chiles, drained: Green chiles add a subtle heat and vibrant flavor profile. They give the dish its signature color and taste.
- 4 oz. cream cheese (room temperature): Cream cheese contributes creaminess and richness, melding the ingredients together and providing a luxurious texture.
- 3–4 cups shredded cheese (Colby Jack & mozzarella): Cheese is essential for topping and binding the enchiladas. A blend of Colby Jack and mozzarella offers a deliciously melty finish.
- Salt & pepper to taste: Seasoning enhances the overall flavor of the dish, ensuring a seasoning balance.
- ¼ cup diced onion (optional): Onion adds a crunchy texture and a sharp bite, complementing the dish’s other flavors.
Green Enchilada Sauce
The sauce is key to the success of these enchiladas. You will need:
- 2 cups Salsa Verde: This green salsa, typically made with tomatillos, enhances the dish with a tangy taste.
- 1 cup chicken broth: Broth adds moisture to the sauce, allowing it to coat the enchiladas flavorfully.
- 2 tbsp olive oil: Olive oil is used to sauté and enhance the flavors in the sauce.
Instructions
- Prepare the green enchilada sauce: In a large saucepan, heat 2 tbsp olive oil over medium heat. Once hot, add 2 cups Salsa Verde and cook for 2 minutes until it starts to bubble. Pour in 1 cup chicken broth, stirring to combine. Allow to simmer for 10 minutes, letting the flavors meld together. After simmering, remove from heat and let it cool slightly.
- Mix the filling: In a mixing bowl, combine 1 lb. cooked chicken (chopped or shredded), 7 oz. drained mild green chiles, 4 oz. room temperature cream cheese, 1 cup shredded cheese, and season with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly oil a 9×13 baking dish to prevent sticking. For added flavor, pour a thin layer of the prepared green sauce at the bottom of the dish.
- Assemble the enchiladas: Take each tortilla (flour or corn) and layer about ¼ cup of the chicken filling in the center. Roll tightly and place the enchilada seam-side down in the prepared baking dish. Repeat until all filling is used.
- Top with sauce and cheese: Pour any remaining green enchilada sauce over the tortillas, ensuring they are evenly coated. Sprinkle the remaining 2-3 cups of shredded cheese over the top.
- Bake: Place the enchiladas in the preheated oven and bake for about 30 minutes, until the cheese is melted and bubbly. If you prefer a creamier texture, cover with foil for the first 20 minutes of baking and uncover it for the last 10 minutes.