Perfectly cooked chicken mixed with green chiles and cilantro, wrapped in a flour tortilla, then covered with a delicious salsa verde mixture and melted cheese on top. I got hungry, describing this delicious green chili chicken enchiladas by The Stay At Home Chef! It’s definitely a great meal for lunch or dinner.
Ingredients
- 8 ounces of cream cheese (softened)
- 7 ounces of green chiles (diced)
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chile powder
- 1/2 cup of freshly chopped cilantro
- 3 cups of diced cooked chicken
- 1 cup of sour cream
- 16 ounces of salsa verde
- 10 pieces of 8-inch flour tortillas (or 12 corn tortillas)
- 2 cups of shredded Monterey Jack cheese
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Instructions
Step 1:
Start by preheating your oven to 375 degrees then lightly grease a 9 x 13 pan.
Step 2:
Get a mixing bowl and add softened cream cheese. Beat it with a hand mixer until it’s fluffy and light for about 60 seconds. Add the green chiles, lime juice, salt, cumin, chile powder, and cilantro and stir using a spoon or rubber spatula until well combined. Next, add the cooked chicken and fold.
Step 3:
Get another mixing bowl and add sour cream and salsa verde. Whisk together until well combined. Scoop a large spoonful of the salsa verde mixture and spread evenly into the bottom of the prepared pan.
Step 4:
Time to assemble the enchiladas. Place a big scoop of the chicken filling onto the center of a tortilla. Roll it, tuck the ends, then lay it in the pan. Repeat with the remaining tortillas.
Step 5:
Pour the remaining of the salsa mixture over the enchiladas, then sprinkle the Monterey jack cheese on top.
Step 6:
Place inside the preheated oven and bake for about 30 minutes, until the cheese is bubbly and lightly browned. After baking, place it under the broiler setting for 2-3 minutes to brown the top. Garnish with more freshly chopped cilantro if preferred.
Green Chili Chicken Enchiladas
