Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe

I love Green Chicken Enchiladas Cream Cheese because they merge tender shredded chicken with cream cheese and Monterey Jack. I add fire roasted green chiles, tomatillo salsa and cilantro. The blend of ingredients creates an intriguing combination that sparks curiosity in every bite. I invite you to try my recipe.

I recently discovered a recipe that completely blew my mind. My Green Enchiladas with A Chicken Cream Cheese Filling are everything you could hope for in a quick, flavor-packed meal.

First off, think about a delicious mix of shredded chicken combined with softened cream cheese and a generous handful of Monterey Jack cheese. When you add fire roasted green chiles to the mix, it just takes the whole dish to the next level.

The secret is in the homemade tomatillo Salsa Verde cooked in a little vegetable oil and chicken broth. I like to toss in some chopped white onion, minced garlic and a jalapeño, all balanced perfectly with fresh cilantro to create a sauce thats burstin with flavor.

These enchiladas are wrapped in corn tortillas and baked to perfection. Click the link for more details, the step-by-step video, and prepare to taste the best of Mexican mouthwatering creativity.

Why I Like this Recipe

I love this recipe because it’s super easy to make and everything just comes together perfectly. The flavors are so balanced with the creamy cheese, spicy green chiles, and that tangy tomatillo sauce that gives it a homemade feel I can’t beat. I also really enjoy how the chicken blends with all the other ingredients, making each bite full of flavor and really satisfying. Plus, leftovers are just as awesome, so I can enjoy it the next day without a hitch.

Ingredients

• Chicken: filled with lean protein, keeps enchiladas moist and infuses great flavor.
• Cream cheese: offers a creamy, rich base, blending well with spicy chiles and tangy tomatillos.
• Tomatillos: bring a tangy, sour kick with fiber and vitamins to boost the flavor.
• Jalapeño: adds heat and aroma, turning the dish spicy and lively without being overwhelming.
• Corn tortillas: provide a firm base, delivering carbs and a slight sweetness, grounding the filling.
• Monterey Jack: melts smooth and mild, combining well with other ingredients for a balanced bite.

Ingredient Quantities

• 2 cups cooked shredded chicken
• 8 oz cream cheese (softened so it mixes easy)
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) fire roasted green chiles
• 8-10 corn tortillas
• 1 lb tomatillos, husked and rinsed
• 1 jalapeño (seeded if you don’t like it too spicy)
• 1/2 medium white onion, roughly chopped
• 2 garlic cloves, minced
• 1/2 cup fresh cilantro, roughly chopped
• 1 cup chicken broth
• 1-2 tbsp vegetable oil
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F. For the sauce, heat 1-2 tbsp of vegetable oil in a large saucepan over medium heat.

2. Toss in the 1/2 medium white onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until they’re soft, then add the 1 jalapeño and the 1 lb of husked, rinsed tomatillos.

3. Pour in 1 cup of chicken broth, throw in about 1/2 cup of roughly chopped cilantro, and season with a little salt and pepper. Let it bubble for 8-10 minutes so the flavors meld.

4. Remove from heat and blend the mixture until smooth (if you want a smoother enchilada sauce, but you can leave it chunky if that’s your thing).

5. In a bowl, mix together 2 cups of cooked shredded chicken, 8 oz of softened cream cheese, 1 cup of shredded Monterey Jack cheese, and the contents of that 4 oz can of fire roasted green chiles.

6. Warm up 8-10 corn tortillas in a microwave or on a skillet (this helps them to be less brittle when you roll them).

7. Spoon a generous amount of the chicken and cheese filling onto each tortilla, roll them up tightly and place them seam side down in a baking dish.

8. Pour your homemade green enchilada sauce evenly over the rolled tortillas, making sure everything is nicely covered.

9. Pop the dish into the oven and bake for about 20 minutes until the filling is heated through and the sauce starts to bubble a bit.

10. Once done, let it cool for a few minutes before serving. Enjoy these creamy, cheesy enchiladas, and if you have any leftovers, they are just as delicious reheated!

Equipment Needed

1. An oven that can preheat to 375°F
2. A large saucepan for heating the sauce
3. A blender or food processor to blend the sauce
4. A mixing bowl for combining the chicken, cheeses, and chiles
5. A microwave or a skillet to warm the tortillas
6. A baking dish to arrange the enchiladas
7. A cutting board and knife for chopping onions, garlic, jalapeño, and cilantro
8. Measuring cups and spoons for accurate amounts
9. A spatula or large spoon for stirring the sauce and mixing the filling

FAQ

Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe Substitutions and Variations

• For the cooked shredded chicken, you can use shredded turkey or even pork as an alternative if you want to mix things up
• If you dont have cream cheese, you might try using a blend of goat cheese and a little bit of milk to get a similar creamy texture
• You can swap Monterey Jack cheese for Colby or even a mild cheddar if that’s what you have on hand
• If you can’t find fire roasted green chiles, you can roast fresh green peppers in your oven and chop them small
• Instead of tomatillos, try using a mix of green tomatoes and a squeeze of lime juice to bring that tangy flavor

Pro Tips

1. Try warming up the tortillas on a dry skillet for a few seconds on each side before filling them—it helps them stay soft and makes rolling easier.
2. Don’t skip letting the sauce simmer long enough; letting the flavors meld will make a big difference in taste.
3. Taste your sauce before blending it fully and adjust salt or pepper if you need—sometimes a little extra seasoning goes a long way.
4. After baking, let the enchiladas rest for a few minutes; it makes them easier to serve and the filling gets a chance to firm up a bit.