These Chicken Chili Verde Enchiladas offer a rich fiesta of flavors combining shredded chicken, melted cheese, and fire roasted green chiles. Homemade tomatillo salsa adds tangy brightness, creating a mouthwatering fusion perfect for anyone querying What To Make With Green Enchilada Sauce for a lively, satisfying meal. A true dinner delight.
I recently tried making these Green Enchiladas with a Chicken Cream Cheese Filling and they quickly became one of my favorites. I mixed together 2 cups of shredded cooked chicken, 8 oz cream cheese, and 1 cup of shredded cheese with a can of fire roasted green chiles to create a filling that is both creamy and full of flavor.
The green enchilada sauce is made from fresh tomatillos, a couple of fresh jalapeno chiles for a little kick, 1 small white onion, 2 garlic cloves, and 1/2 cup chopped fresh cilantro. I also used 1 cup chicken broth and a tablespoon of vegetable oil to bring it all together.
These enchiladas not only deliver great taste but also pack a good amount of protein and other nutrients. I use flour tortillas to wrap everything up and the result is a dish that is simple to make and truly satisfying.
Why I Like this Recipe
I like this recipe because:
1. I love how the combination of creamy cheese and tangy green salsa gives the dish such a unique flavor that just makes every bite feel exciting.
2. I enjoy that it’s super flexible; I can adjust the heat by adding more or less jalapeno and even swap out the tortillas if i feel like trying something new.
3. I really appreciate the simplicity of the steps, even though there are a few ingredients, it’s kinda fun to see how everything comes together in the end.
4. I dig that you get to play around with fresh herbs and spices – it feels homemade and that’s what makes the recipe special to me.
Ingredients
- Chicken: Lean protein that makes the filling hearty and satisfying.
- Cream cheese: Brings a rich, tangy creaminess and smooth texture to each bite.
- Shredded cheese: Adds melty, savory flavor and extra dose of satisfying dairy goodness.
- Fire roasted green chiles: Infuse a smoky, mildly spicy taste that brightens overall flavor.
- Fresh tomatillos: Offer a tangy, slightly sweet zest that harmonizes with other flavors.
- Jalapeno or serrano chiles: Boost the heat and add fresh, vibrant spice to the dish.
- Flour tortillas: Provide a soft, carb rich wrap that holds the tasty filling perfectly.
- Cilantro: Adds a burst of fresh, herbal aroma and nutritional benefits.
- Chicken broth: Enriches the sauce with savory depth and moist heat.
Ingredient Quantities
- 2 cups shredded cooked chicken (about 2-3 chicken breasts)
- 8 oz cream cheese, softened
- 1 cup shredded cheese (Mexican blend like cheddar and Monterey Jack)
- 1 can (10 oz) fire roasted green chiles
- 1 lb fresh tomatillos, husked and rinsed
- 1-2 fresh jalapeno or serrano chiles (seeded if you dont want too much heat)
- 1 small white onion, quartered
- 2 garlic cloves
- 1/2 cup chopped fresh cilantro
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 10-12 flour tortillas (6 inch size, corn can be used if preferred)
How to Make this
1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a blender, combine the tomatillos, quartered onion, garlic cloves, the fresh jalapeno or serrano (seeded if you like less heat) and the cilantro; blend until smooth.
3. Heat the vegetable oil in a saucepan over medium heat, pour in the blended salsa and add the chicken broth, then season with salt and pepper; let it simmer for about 5 to 7 minutes.
4. In a large bowl, mix the shredded chicken, softened cream cheese, shredded cheese and the fire roasted green chiles until everything is well combined.
5. Warm the flour (or corn) tortillas in the microwave for about 20 seconds so they become softer and easier to roll.
6. Spoon a good amount of the chicken and cheese filling in the center of each tortilla, then roll them up tightly and place them seam side down in the prepared baking dish.
7. Pour the hot green enchilada sauce evenly over all the rolled tortillas.
8. If you like a bit more cheesiness, feel free to sprinkle a little extra shredded cheese on top.
9. Bake the enchiladas in the preheated oven for about 20 to 25 minutes until they are heated through and the cheese starts to melt.
10. Let the enchiladas cool a little before serving so you won’t burn your tongue, and enjoy these creamy, cheesy, and full of flavor green enchiladas!
Equipment Needed
1. Oven – You’ll need it to preheat to 375°F and bake the enchiladas.
2. Baking dish – A dish that you can lightly grease for arranging the rolled tortillas.
3. Blender – To blend the tomatillos, onion, garlic, chile, and cilantro until smooth.
4. Saucepan – Use it to heat the oil and simmer the blended salsa with chicken broth.
5. Large mixing bowl – To mix the shredded chicken, cream cheese, shredded cheese, and green chiles.
6. Microwave – A microwave-safe plate or cup to warm the tortillas for about 20 seconds.
7. Measuring cups and spoons – For measuring out ingredients like chicken broth and vegetable oil.
8. Spoon – To scoop and distribute the filling evenly onto each tortilla.
FAQ
Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe Substitutions and Variations
- If you dont have chicken, you can use turkey or even shredded pork for a different twist
- You can swap out cream cheese with ricotta cheese which is a bit lighter in flavor
- Instead of fire roasted green chiles, try using roasted poblano peppers if you like a smokey taste
- If fresh tomatillos are hard to find, canned tomatillo salsa works just as well
- You can switch the flour tortillas with corn tortillas if you’re lookin for a gluten free option
Pro Tips
1. Try roasting the tomatillos and onions for a few minutes before blending them. It really brings out a deeper, smokey flavor that makes your sauce extra tasty.
2. If you want your tortillas even softer and easier to roll, wrap them in a damp cloth and microwave them for a few seconds. It helps prevent them from tearing when you fill them.
3. Taste your green enchilada sauce as it simmers and adjust the salt or add a splash of lime juice if needed. A little extra tang can balance the creamy, cheesy filling nicely.
4. For a little extra texture and burst of flavor contrast, consider adding a sprinkle of fresh cilantro or diced avocado on top once you take the enchiladas out of the oven. Enjoy tweaking it to your liking!
Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe
These Chicken Chili Verde Enchiladas offer a rich fiesta of flavors combining shredded chicken, melted cheese, and fire roasted green chiles. Homemade tomatillo salsa adds tangy brightness, creating a mouthwatering fusion perfect for anyone querying What To Make With Green Enchilada Sauce for a lively, satisfying meal. A true dinner delight.
10
servings
275
kcal
Equipment: 1. Oven – You’ll need it to preheat to 375°F and bake the enchiladas.
2. Baking dish – A dish that you can lightly grease for arranging the rolled tortillas.
3. Blender – To blend the tomatillos, onion, garlic, chile, and cilantro until smooth.
4. Saucepan – Use it to heat the oil and simmer the blended salsa with chicken broth.
5. Large mixing bowl – To mix the shredded chicken, cream cheese, shredded cheese, and green chiles.
6. Microwave – A microwave-safe plate or cup to warm the tortillas for about 20 seconds.
7. Measuring cups and spoons – For measuring out ingredients like chicken broth and vegetable oil.
8. Spoon – To scoop and distribute the filling evenly onto each tortilla.
Ingredients
-
2 cups shredded cooked chicken (about 2-3 chicken breasts)
-
8 oz cream cheese, softened
-
1 cup shredded cheese (Mexican blend like cheddar and Monterey Jack)
-
1 can (10 oz) fire roasted green chiles
-
1 lb fresh tomatillos, husked and rinsed
-
1-2 fresh jalapeno or serrano chiles (seeded if you dont want too much heat)
-
1 small white onion, quartered
-
2 garlic cloves
-
1/2 cup chopped fresh cilantro
-
1 cup chicken broth
-
1 tablespoon vegetable oil
-
Salt and pepper to taste
-
10-12 flour tortillas (6 inch size, corn can be used if preferred)
Directions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a blender, combine the tomatillos, quartered onion, garlic cloves, the fresh jalapeno or serrano (seeded if you like less heat) and the cilantro; blend until smooth.
- Heat the vegetable oil in a saucepan over medium heat, pour in the blended salsa and add the chicken broth, then season with salt and pepper; let it simmer for about 5 to 7 minutes.
- In a large bowl, mix the shredded chicken, softened cream cheese, shredded cheese and the fire roasted green chiles until everything is well combined.
- Warm the flour (or corn) tortillas in the microwave for about 20 seconds so they become softer and easier to roll.
- Spoon a good amount of the chicken and cheese filling in the center of each tortilla, then roll them up tightly and place them seam side down in the prepared baking dish.
- Pour the hot green enchilada sauce evenly over all the rolled tortillas.
- If you like a bit more cheesiness, feel free to sprinkle a little extra shredded cheese on top.
- Bake the enchiladas in the preheated oven for about 20 to 25 minutes until they are heated through and the cheese starts to melt.
- Let the enchiladas cool a little before serving so you won't burn your tongue, and enjoy these creamy, cheesy, and full of flavor green enchiladas!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 10
- Calories: 275kcal
- Fat: 15g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 5g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 250mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 2g
- Protein: 14g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 100mg
- Iron: 1mg
