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, you’re in for a Southwest American treat.
- 8 ounces cream cheese softened
- 7 ounces diced green chiles
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Chile powder
- 1/2 cup freshly chopped cilantro
- 3 cups diced cooked chicken
- 1 cup sour cream
- 16 ounces salsa verde
- 10 8-inch flour tortillas (or 12 corn tortillas)
- 2 cups shredded monterey jack cheese
1️⃣ Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
2️⃣ 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.
3️⃣ 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 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
4️⃣ 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.
5️⃣ 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.
6️⃣ 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.