Description
Quick and easy creamy green chicken enchiladas made with a tangy tomatillo sauce and rich cream cheese. This weeknight dinner is ready in under 30 minutes and offers a perfect balance of comfort and flavor.
Ingredients
Scale
- 1 pound fresh tomatillos (husks removed and rinsed) OR 15-ounce can drained green salsa
- 2 cups shredded rotisserie chicken
- 8 ounces full-fat cream cheese, softened
- 15-ounce jar mild or medium green salsa
- 1 small yellow onion, chopped
- 3 cloves garlic
- 8 ounces Monterey Jack cheese, shredded
- 8–10 large flour burrito-sized tortillas
- Handful of fresh cilantro, chopped
- Salt and black pepper to taste
- Olive oil (optional, for sautéing onion/garlic)
Instructions
- Preheat oven to 375°F (190°C).
- If using fresh tomatillos, chop them roughly. In a blender, combine tomatillos, onion, garlic, green salsa, and softened cream cheese. Blend on high until smooth (about 30 seconds). Add a splash of water or broth if too thick.
- Pour the blended mixture into a large saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt.
- Warm the tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds to make them pliable.
- In a large bowl, combine the shredded chicken, half of the Monterey Jack cheese, and half of the warm sauce. Stir to coat the chicken.
- Place a tortilla on a flat surface, add a generous scoop of the chicken mixture, sprinkle with a little extra cheese, and roll tightly. Place seam-side down in a greased 9×13 inch baking dish.
- Repeat with remaining tortillas. Pour the remaining sauce over the rolled enchiladas and sprinkle with the rest of the cheese.
- Bake for 15-20 minutes until cheese is bubbly and slightly golden.
- Let rest for 5 minutes before serving to allow the sauce to set.
Notes
If using canned tomatillos or salsa, skip the chopping step. Warm tortillas thoroughly to prevent cracking. The sauce should taste slightly too salty on its own as the tortillas and cheese will dilute the flavor. For extra heat, add diced jalapeño to the blender. These freeze well before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 2 ench
- Calories: 475
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: enchiladas, green enchiladas, chicken enchiladas, creamy enchiladas, quick dinner, weeknight meals, tomatillo sauce, comfort food, easy recipes