Description
Delicious and comforting enchiladas filled with shredded chicken, cream cheese, and topped with salsa verde and cheese.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1/3 cup sour cream
- 2 tablespoons whipped cream cheese
- 1 cup shredded Colby Jack cheese, divided
- 1/2 cup chopped white or yellow onion
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, finely chopped, divided
- 2 teaspoons avocado or olive oil
- 1 cup salsa verde
- 4 oz green chiles
- 4 flour tortillas (6-inch)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, sour cream, whipped cream cheese, 1/2 cup of Colby Jack cheese, chopped onion, minced garlic, and half of the cilantro.
- Lay a tortilla flat and spoon a portion of the chicken mixture onto the center.
- Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- In a small bowl, mix the salsa verde with green chiles and pour it over the rolled enchiladas.
- Top with the remaining Colby Jack cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with the remaining cilantro before serving.
Notes
These enchiladas are great for families and can be a fun activity for kids. Leftovers can be stored for up to three days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, creamy, green chile, Mexican cuisine, easy meal