Green Enchiladas {with A Chicken Cream Cheese Filling} Recipe

I recently crafted my version of Cilantro Enchiladas and it never fails to impress. Tender shredded chicken mingles with cream cheese, a blend of Mexican cheeses and fire roasted green chiles, all wrapped in soft tortillas. Homemade tomatillo salsa verde, infused with garlic and jalapeños, adds a vibrant burst of flavor that delights every bite.

I’m excited to share my fresh take on Green Enchiladas with a chicken cream cheese filling. This recipe mixes creamy, cheesy flavors with a hint of spicy fire roasted green chiles and uses a simple homemade tomatillo salsa verde.

I start with shredded chicken breasts combined with softened cream cheese and a generous handful of shredded Mexican blend cheese, then toss in some fire roasted green chiles for that extra kick. I also love adding a touch of fresh cilantro and a splash of chicken broth to smooth out the flavors.

Cooking tomatillos with chopped white onions, garlic, and a bit of jalapeño or serrano peppers really gives the dish its authentic zing. If you’re into Chicken Chili Verde Enchiladas or even a Cilantro Enchiladas twist, this is a must-try recipe.

It’s easy to whip up and perfect if you crave a little culinary adventure!

Why I Like this Recipe

I love this recipe because it’s super easy to make and it always comes out delicious. First, I like that the creamy chicken and cheese mixture is so comforting and full of flavor, you know? Second, the homemade salsa verde made with tomatillos and peppers gives the dish a fresh kick that I can’t get enough of. Third, I really dig how soft the tortillas become after a quick zap in the microwave, making the whole rollin up process a breeze. Lastly, the recipe feels like a perfect balance between cheesy, spicy and tangy, which makes every bite exciting even when I make it again and again.

Ingredients

• Chicken breasts: Loaded with protein and low in fat to keep the meal hearty and healthy.
• Cream cheese: Adds a rich creamy texture and tang that really elevates the filling flavor.
• Mexican blend cheese: Melts beautifully providing a gooey layer with a balanced cheesy taste.
• Fire roasted green chiles: Infuse smoky spice and vitamins delivering a subtle heat kick.
• Tomatillos: Offer tangy freshness rich in fibre and vitamin C for a nice boost.
• Jalapeno or Serrano peppers: Bring vibrant heat and crisp flavor while enhancing the dish overall.
• Fresh cilantro: Rounds out the flavors with a burst of herbal freshness and antioxidants.
• Tortillas: Provide a soft warm base that holds the filling, adding some carbohydrates and subtle sweetness.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 (8 oz) package cream cheese, softened
• 1 cup shredded Mexican blend cheese (like Monterey Jack or cheddar)
• 1 (4 oz) can fire roasted green chiles, diced
• 10-12 corn or flour tortillas
• 1 lb tomatillos, husked and quartered
• 1/2 medium white onion, roughly chopped
• 2 garlic cloves
• 1-2 jalapeño or serrano peppers (remove seeds for milder heat)
• 1/2 cup chicken broth
• 1/4 cup vegetable oil
• 1/2 cup fresh cilantro leaves
• Salt and pepper, to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. In a blender, combine the tomatillos, chopped onion, garlic cloves, and jalapeño or serrano peppers along with the chicken broth; blend until slightly smooth but still a bit chunky. Season with salt and pepper.

3. Heat the vegetable oil in a large skillet and pour in the blended salsa; let it simmer for about 5 minutes, then stir in half of the chopped cilantro.

4. In a mixing bowl, toss the shredded chicken with the softened cream cheese, shredded Mexican blend cheese, and the diced fire roasted green chiles until everything is well combined.

5. Warm the tortillas in the microwave for 20-30 seconds to make them soft and pliable.

6. Spoon a generous amount of the chicken mixture onto each tortilla and roll them up tightly.

7. Place the rolled enchiladas seam-side down in the prepared baking dish.

8. Pour the warm salsa verde evenly over the enchiladas, making sure all the tortillas get a nice coating of sauce.

9. Bake in the oven for 20 minutes or until the cheese is melted and bubbly.

10. Remove from the oven, sprinkle with the remaining cilantro, and serve hot with extra salsa on the side if you like it saucier.

Equipment Needed

1. An oven with a baking dish (make sure you have something to lightly grease the dish)
2. A blender to mix the tomatillos, onion, garlic, and peppers with chicken broth
3. A large skillet to heat the oil and simmer the salsa
4. A mixing bowl to toss the shredded chicken with cream cheese, Mexican blend cheese, and the diced chiles
5. A microwave to warm your tortillas
6. A knife and cutting board for chopping the vegetables
7. A spatula for stirring and transferring the mixtures

FAQ

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

• Instead of boneless, skinless chicken breasts, you could use shredded turkey or pork if you want a different protein.
• If you’re out of cream cheese, try using Neufchatel cheese or sour cream which give a similar creamy texture.
• Not a fan of the Mexican blend cheese? You can mix equal parts cheddar and Monterey Jack, they work just as good.
• If fresh tomatillos are hard to find, canned tomatillo salsa or green tomato pieces can do the trick too.
• For the jalapeño or serrano peppers, a milder green chili or even a pinch of cayenne may work out if you prefer less heat.

Pro Tips

• Don’t overcook the salsa – let it just simmer long enough to blend the flavors without losing that fresh, tangy bite. Trust me, it makes all the difference.
• When warming the tortillas, wrap ‘em in a damp paper towel in the microwave to keep them soft and pliable. Nothing worse than brittle tortillas that tear when you roll them up.
• For a smokier twist, you can lightly toast the tortillas in a dry pan for a few seconds before filling them. It adds a nice, subtle char that really elevates the dish.
• If you’re using pre-cooked chicken, try tossing it with a little extra salt and pepper to boost the flavor. Sometimes the simple seasoning turns a good meal into a great one.