Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe

I made these Cilantro Enchiladas filled with chicken, cream cheese, and Monterey Jack cheese. The dish features fire roasted green chiles and tomatillo salsa verde with hints of cilantro, lime, and spices. I love how these ingredients combine to create a vibrant yet balanced dish that sparks my creativity.

I recently tried out these Green Enchiladas with a Chicken Cream Cheese Filling and I was blown away by how bold and satisfying they turned out. I started with a mix of 2 cups shredded chicken and 4 oz softened cream cheese, then added a cup of Monterey Jack and a handful of diced fire roasted green chiles which really give the dish a kick.

Making the sauce was equally fun, I used tomatillos, a couple of jalapeños, a small onion, and garlic simmered in a bit of chicken broth and oil. The fresh cilantro and a squeeze of lime at the end added that extra spark of brightness.

I love how you can layer in flavors while still keeping it simple with small corn tortillas wrapping everything up. This dish feels like a creative twist on classic Chicken Chili Verde Enchiladas that you’ll want to make again and again.

Why I Like this Recipe

I like this recipe because it gives me a perfect mix of creamy and cheesy flavors that’s super satisfying. I also like how the homemade tomatillo salsa adds a tangy kick that really brightens up every bite. Plus, it’s pretty easy to make, which means I don’t have to spend hours in the kitchen when I’m cravin’ something delicious. Lastly, it feels like a treat I can share with my family and friends without a lot of fuss.

Ingredients

• Shredded cooked chicken is loaded with lean protein, helpin muscle repair and keepin you full.
• Cream cheese makes the filling super smooth and adds a rich, fatty flavor.
• Monterey Jack cheese melts perfectly, mixin in extra protein and a gooey touch.
• Fire roasted green chiles deliver a smoky kick and some fiber while bringin spice.
• Tomatillos add a tangy, slightly sour taste loaded with vitamins and low calories.
• Fresh lime juice gives a zesty sour lift that brightens up the whole dish.

Ingredient Quantities

• 2 cups shredded cooked chicken
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced fire roasted green chiles
• Salt and pepper, to taste
• 10-12 small corn tortillas
• 1 lb tomatillos, husked and rinsed
• 1-2 jalapeños, roughly chopped (remove seeds if you prefer less heat)
• 1 small onion, quartered
• 2 garlic cloves
• 1/2 cup chicken broth
• 1-2 tbsp vegetable oil
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• Additional salt, to taste

How to Make this

1. Preheat your oven to 375°F. Meanwhile, bring the tomatillos, jalapeños, onion, and garlic together and toss them in a pan with the vegetable oil over medium heat for about 5 minutes till they soften.

2. Add the chicken broth to the pan and let the veggies simmer for another 5 minutes. Then, transfer all that mixture plus the fresh cilantro and lime juice into a blender and blend until smooth. Taste and add extra salt if needed.

3. In a big bowl, mix the shredded chicken with the softened cream cheese, Monterey Jack cheese, diced fire roasted green chiles, salt, and pepper. Make sure everything is well combined.

4. Wrap the small corn tortillas in a damp cloth and microwave for about 30 seconds, just to loosen them up so they don’t tear when you fill them.

5. Spoon a generous amount of the chicken and cheese mixture into the center of each tortilla, then roll them up tightly.

6. Place the rolled enchiladas seam side down in a baking dish making sure they are arranged in a single layer.

7. Pour the blended tomatillo salsa verde evenly over the top of the rolled enchiladas so that they are completely covered.

8. Bake in the preheated oven for about 20 minutes or until the sauce is bubbly and the filling is warmed up through.

9. Once baked, let it cool for a few minutes, then give it a final sprinkle of fresh cilantro if you have any left over.

10. Serve your creamy, cheesy green enchiladas with a squeeze of extra lime and enjoy this flavorful meal with family and friends.

Equipment Needed

1. Oven preheated to 375°F
2. Stove for cooking the veggies
3. A medium pan or skillet for sautéeing the ingredients
4. Blender to puree the tomatillo sauce
5. Large mixing bowl to combine the chicken and cheeses
6. Microwave to warm the tortillas using a damp cloth
7. Damp cloth to soften the tortillas
8. Baking dish to arrange and bake the enchiladas
9. Knife and cutting board for chopping the tomatillos, jalapeños, onion, and garlic
10. Measuring cups and spoons to accurately portion the broth, oil, and other ingredients
11. Spoon for mixing and filling the tortillas

FAQ

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

• Shredded cooked chicken: You can try shredded turkey or even pork if you’re lookin for a slight twist
• Cream cheese: Swap it with ricotta or Greek yogurt (that’s thicker) if you don’t have cream cheese handy
• Monterey Jack cheese: Cheddar works pretty well too, and it melts good so no biggie
• Fire roasted green chiles: If u can’t find these, use regular diced green chiles plus a pinch of smoked paprika to add that roasted vibe
• Small corn tortillas: Flour tortillas are a solid alternative or you could cut larger ones into smaller rounds

Pro Tips

1. When you warm up your tortillas, dont overdo it in the microwave – 30 seconds is really just enough to make them pliable, but if they’re still stiff, try warming them a bit longer on a skillet over low heat so they don’t tear.

2. Taste your tomatillo salsa right after blending it. If its a bit bland, add a pinch of salt or a squeeze more lime juice to bring out the tangy flavor, instead of waiting until after you pour it over the enchiladas.

3. Don’t overfill the tortillas with your chicken and cheese mixture. A good rule of thumb is to spoon just enough so that you can easily roll them without the filling falling out. This way you avoid messy breaks and uneven baking.

4. Once your enchiladas are in the oven, keep an eye on them. Every oven cooks a little differently, so its best to check a few minutes early to make sure the sauce is bubbly but not overcooked or burnt.