Cream Cheese Green Chicken Enchilada's
Creamy, zesty, and irresistibly cheesy, these Cream Cheese Green Chicken Enchiladas are the ultimate comfort food with a Mexican-inspired twist. Tender shredded chicken is combined with tangy salsa verde and smooth cream cheese for a luscious filling that’s effortlessly rolled into soft flour tortillas. Topped with extra salsa verde and a generous blanket of melted Monterey Jack cheese, these enchiladas bake to golden perfection in just 25 minutes. Perfect for weeknight dinners or casual gatherings, this easy recipe is packed with flavor and can be customized with fresh cilantro and a dollop of sour cream for added flair. With its quick prep time and crowd-pleasing appeal, this dish is a go-to for satisfying cravings for cheesy green chicken enchiladas.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 cups Cooked shredded chicken
- 8 ounces Cream cheese, softened
- 2 cups Salsa verde
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas (8-inch)
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (optional for serving)
- 1 as needed Cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Step 2
In a large mixing bowl, combine the shredded chicken, cream cheese, and 1 cup of salsa verde. Mix until well incorporated.
Step 3
Place one tortilla on a clean surface and spoon about 1/3 cup of the chicken mixture down the center.
Step 4
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 5
Pour the remaining 1 cup of salsa verde evenly over the top of the enchiladas, spreading with a spoon if needed.
Step 6
Sprinkle the shredded Monterey Jack cheese evenly over the salsa verde layer.
Step 7
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Step 8
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 9
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with chopped cilantro, if desired.
Step 10
Serve warm with a dollop of sour cream on the side, if you like.
Nutrition Facts
| Serving size | (2152.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4320.3 |
| Total Fat 223.8g | 0% |
| Saturated Fat 115.8g | 0% |
| Cholesterol 1119.4mg | 0% |
| Sodium 7366.3mg | 0% |
| Total Carbohydrate 250.6g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 39.3g | |
| Protein 325.9g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 2631.6mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 3745.1mg | 0% |
Source of Calories