Creamy Salsa Verde Chicken Enchiladas: A Beginner’s Guide to a Flavorful Mexican Feast
🌮 Tender chicken, melty cheese, and a tangy salsa verde cream sauce—all wrapped up in soft tortillas for a dish that’s bold, comforting, and totally beginner-friendly. A Mexican-inspired favorite you’ll make on repeat! 🧄🧅🧀
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
Ingredients
Scale
Verde Chicken Enchiladas:
- 2 tablespoons butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 (8 oz) package of cream cheese, softened
- 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
- 2 cups cooked, chopped chicken breasts (you can also use beef if preferred)
- 8 medium-sized flour tortillas (feel free to use corn tortillas if you prefer)
- 1 (16 oz) jar of green salsa (salsa verde)
- 2 cups shredded Mexican cheese (cheddar, Monterey Jack, or a blend works great)
Instructions
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 350°F. While the oven is heating up, prepare a 9×13-inch baking dish by spraying it with cooking spray. This will ensure the enchiladas don’t stick to the dish while baking.
- Cook the Onions and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is melted and sizzling, add 1 cup of diced onion and cook for about 5 minutes, stirring occasionally. You’ll want the onion to soften and become translucent. After the onion is softened, add 2 cloves of minced garlic and cook for 1 more minute until fragrant.
- Make the Creamy Filling: Next, stir in the cream cheese and let it melt into the onion and garlic mixture. Once the cream cheese is melted and smooth, add the green chiles or Rotel tomatoes, along with the cooked, chopped chicken. Stir everything together, making sure that all the ingredients are evenly combined. Reduce the heat to medium-low and continue stirring for another 2-3 minutes. The filling should be creamy and thick, and all the ingredients should be well incorporated.
- Prepare the Baking Dish: Take about ¼ cup of green salsa and pour it into the bottom of your prepared 9×13-inch baking dish. This will help keep the enchiladas moist while they bake.
- Fill the Tortillas: Take your 8 flour tortillas and begin filling them with the creamy chicken mixture. You should divide the mixture evenly, placing about ⅓ cup of the filling into each tortilla. Once filled, roll up the tortillas tightly and place them seam-side down in the baking dish. Arrange the enchiladas neatly in the dish, ensuring they’re close together to prevent them from unrolling.
- Top with Salsa and Cheese: After all the tortillas are in the dish, pour the remaining green salsa evenly over the top of the enchiladas. Then, sprinkle the 2 cups of shredded Mexican cheese generously over the salsa. Cover the baking dish with aluminum foil.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for about 25-30 minutes. The cheese should melt and bubble up, and the salsa should be hot and slightly thickened. Once you see the cheese melting and the enchiladas are bubbly, remove the foil and bake for an additional 5 minutes to allow the cheese to become golden and slightly crispy.
- Garnish and Serve: Once the enchiladas are out of the oven, sprinkle them with freshly chopped cilantro for an extra burst of freshness. Serve the enchiladas with sliced avocado on the side for added flavor and creaminess.
Notes
- How to tell if the chicken is cooked through: When preparing the chicken for this dish, make sure it is fully cooked before chopping it. The internal temperature should reach 165°F. If you don’t have a meat thermometer, cut into the chicken and make sure the meat is no longer pink.
- What to do if the filling is too thick: If your filling becomes too thick while cooking, add a little bit of chicken broth or water to loosen it up. This will make it easier to spoon into the tortillas.
- Preventing the tortillas from breaking: If you find that your tortillas break when rolling, try warming them up in the microwave for 10-15 seconds before filling them. This will make them more pliable and less likely to tear.
- Making your own salsa: If you have extra time, consider making your own green salsa. Roasting tomatillos and blending them with chili peppers, garlic, and cilantro can elevate the flavor of your dish even further.