Green Chicken Enchiladas
These creamy Chicken Enchiladas Verdes will become your favorite enchiladas recipe! Made with flour tortillas, a creamy filling then baked to perfection.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz. cream cheese (softened)
- ¼ cup Greek Yogurt (non fat, plain) (substitute: sour cream or plain yogurt)
- 2 cups prepared salsa verde (canned or homemade)
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne (or paprika)
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- 1 cup corn kernels (frozen (thawed) or from a can)
- 2 cups Shredded cheese like Chihuahua, Oaxaca, Mozzarella, Monterrey Jack or even Cheddar. (divided )
- 2 cups shredded cooked chicken (Homemade or Rotisserie)
- 12 to 14 soft round 6 to 8inch flour tortillas (Optional: Corn tortillas )
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
To make the filling
- 3
In a medium bowl cream together the cream cheese and the Greek yogurt.
- 4
Stir in 1/2 cup of the salsa and mix (see note #1)
- 5
Add the cumin, oregano, cayenne pepper, salt and black pepper. Mix well.
- 6
Mix in the corn and 1 cup of shredded cheese.
- 7
Add the shredded chicken and stir to combine everything well.
- 8
To Assemble Enchiladas
- 9
In a baking dish spread a 1/2 cup of the salsa over the bottom.
- 10
Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- 11
Pour remaining salsa over enchiladas, spreading to coat all of them.
- 12
Sprinkle remaining 1 cup of shredded cheese over the top.
- 13
To bake & serve
- 14
Transfer baking dish to preheated oven and bake for 20 to 25 minutes until hot and bubbly.
- 15
Serve warm with rice, calabacitas, beans or your favorite Mexican dish.