Green Chile Chicken Enchiladas
Ingredients
- 8 ozcream cheese
softened
- 1diced green chiles
7 ounce can
- 1 tbsplime juice
- ¼ tspsalt
- ½ tspground cumin
- ½ tspchili powder
- ½ cfresh cilantro
- 3 ccooked chicken
- 1 csour cream
- 16 ozsalsa verde
- 10flour tortillas
8-inch
- 2 cmonterey jack cheese
Directions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
In a mixing bowl, beat 8 ounces cream cheese (softened) with a hand mixer until light and fluffy, about 1 minute.
- 3
Stir in 1 (7 ounce can) diced green chiles, 1 tablespoon lime juice, 1/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 cup chopped fresh cilantro until well combined.
- 4
Fold in 3 cups shredded cooked chicken until evenly distributed.
- 5
In a separate bowl, whisk together 1 cup sour cream and 16 ounces salsa verde until smooth.
- 6
Spread a thin layer (about ½ cup) of the salsa verde mixture evenly across the bottom of the prepared baking dish.
- 7
To assemble, take each of 10 (8-inch) flour tortillas and spoon a generous portion of the chicken filling down the center. Roll tightly, tucking in the ends if desired. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- 8
Pour remaining salsa verde mixture evenly over the top of the enchiladas. Sprinkle 2 cups shredded monterey jack cheese evenly over the top.
- 9
Bake uncovered for 30 minutes, or until cheese is melted, bubbly, and lightly golden. For additional browning, broil for 2–3 minutes, watching carefully.
- 10
Garnish with additional chopped cilantro, if desired. Serve warm.
Green Chile Chicken Enchiladas
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About this Recipe
Creamy Green Chile Chicken Enchiladas: Your New Family Favorite
Get ready to revolutionize your dinner rotation with these incredible Green Chile Chicken Enchiladas! This isn't just another enchilada recipe; it's a Southwest American treat bursting with flavor and a luscious, creamy texture that will have everyone asking for seconds. Say goodbye to dry enchiladas and hello to a culinary experience that’s both comforting and exciting.
What makes these creamy chicken enchiladas truly special is their rich, savory filling. We combine tender, shredded chicken with softened cream cheese, tangy diced green chiles, a splash of lime juice, and a vibrant blend of cumin, chili powder, and fresh cilantro. This delightful mixture is then rolled into soft flour tortillas, bathed in savory salsa verde, and topped generously with melting Monterey Jack cheese. The result is a perfect harmony of creamy, cheesy, and mildly spicy notes that dance on your palate.
Perfect for a weeknight meal or a weekend gathering, these Green Chile Chicken Enchiladas come together in just 45 minutes, yielding a generous 10 servings. It’s a fantastic way to use leftover cooked chicken, making dinner prep even quicker. Whether you're a seasoned cook or looking for an impressive yet easy main dish, these enchiladas are designed to please.
Tips for Perfect Green Chile Chicken Enchiladas:
- Chicken Choice: For ultimate convenience, use a store-bought rotisserie chicken. Shredding it saves significant time.
- Cheese Please: While Monterey Jack is fantastic, feel free to experiment with a blend of Colby Jack, cheddar, or even a touch of Oaxaca cheese for extra authentic flavor.
- Spice It Up: If you prefer more heat, add a pinch of cayenne pepper to the filling, or use a spicier green chile variety.
Serve these delightful chicken enchiladas with a side of fluffy Mexican rice, hearty refried beans, or a simple crisp green salad for a complete and satisfying meal.