Succulent shredded chicken mingles with creamy cheeses and smoky green chiles, all embraced by tender corn tortillas. Enhanced by a vibrant homemade tomatillo salsa verde, this dish bursts with flavor and warmth. A delightful twist on classic enchiladas that promises a festive, mouthwatering experience with every bite.

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I’m excited to share my recipe for Green Enchiladas with a Chicken Cream Cheese Filling. These enchiladas pack a nutritional punch with protein-packed shredded chicken and cream cheese that adds a creamy richness while keeping the calories in check.

I start with 2 cups of shredded cooked chicken seasoned to your taste, mix in 4 oz of softened cream cheese and a cup of shredded cheese, then throw in a can of fire roasted green chiles for that extra kick. I roll everything in 12 warm corn tortillas and coat them with a vibrant green enchilada sauce.

The sauce is made from 1 lb of tomatillos, 1-2 jalapeno peppers for a slight heat, 1/2 cup chopped onion, two garlic cloves, and 1/2 cup chicken broth along with olive oil, salt, pepper, and a hint of cumin powder. This dish not only tastes amazing but also delivers balanced calories and essential nutrients.

Dig in and enjoy!

Why I Like this Recipe

I like this recipe because it has a super creamy and cheesy filling that mixes the chicken, cream cheese, shredded cheese, and that fire roasted green chiles perfectly.

I also really enjoy how fresh the salsa verde tastes after simmering all those tomatillos, jalapenos, and spices together.

It’s so satisfying to warm up the corn tortillas just right so they become soft and hold all that delicious filling tight.

Lastly, I love that it’s an easy dish to make, even on those busy days when I still want something homemade and awesome.

Ingredients

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Cooked chicken gives lean protein and robust flavor, making the dish filling and tasty.
Cream cheese adds rich creaminess and helps to keep the filling moist and smooth.
Shredded cheese melts perfectly giving extra flavor and a satisfying gooey texture.
Fire roasted green chiles deliver a smoky, tangy taste that balances the dish well.
Corn tortillas bring important carbs, creating an authentic and satisfying base.
Tomatillos lend a tangy, fresh flavor along with fiber and vitamin C benefits.
Jalapeno peppers add a spicy kick that complements the savory flavors perfectly.

Ingredient Quantities

2 cups shredded cooked chicken (seasoned to your taste)

4 oz cream cheese, softened

1 cup shredded cheese (like Mexican blend or cheddar)

1 can (about 4 oz) fire roasted green chiles

12 corn tortillas, warmed

For the Salsa Verde: 1 lb tomatillos, husked and rinsed

1-2 jalapeno peppers (deseeded if you want it milder)

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup chicken broth, plus a little extra if needed

1 tbsp olive oil

Salt and pepper to taste

1/2 tsp cumin powder (optional but adds extra flavor)

How to Make this

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1. Start by making the salsa verde. Heat the olive oil in a medium pot over medium heat. Add the chopped onion and minced garlic and cook for about 2-3 minutes until soft.

2. Toss in the tomatillos and jalapeno peppers (remove the seeds if you like it less spicy). Add the chicken broth, salt, pepper and the cumin powder if using. Let it simmer for around 8-10 minutes.

3. Remove from heat and let it cool a bit before blending everything until smooth. If the sauce seems too thick, you can add a little extra broth.

4. In a large bowl, mix together the shredded chicken, softened cream cheese, shredded cheese and the fire roasted green chiles.

5. Warm the corn tortillas in a dry skillet or microwave them wrapped in a damp towel for about 30 seconds to make them soft and pliable.

6. Spoon a generous amount of the chicken and cheese mixture onto each tortilla.

7. Roll the tortillas tightly and place them seam side down in a greased baking dish.

8. Pour the blended salsa verde evenly over all the enchiladas making sure they are all covered.

9. Bake in a preheated oven at 375°F for about 15-20 minutes until everything is heated through and the cheese is nicely melty.

10. Let the enchiladas cool for a few minutes before serving. Enjoy your creamy, cheesy green enchiladas with your favorite toppings if you desire!

Equipment Needed

1. Medium pot for cooking the salsa verde
2. Knife for chopping onions, garlic, tomatillos, and peppers
3. Chopping board for all the vegetable prep
4. Measuring cups and spoons to get the right amounts of broth, oil, and spices
5. Blender or food processor to puree the salsa verde
6. Large mixing bowl for combining the chicken, cream cheese, shredded cheese, and green chiles
7. Dry skillet or a microwave with a damp towel to warm the tortillas
8. Oven-safe baking dish for assembling and baking the enchiladas
9. Oven for baking the dish at 375°F
10. Spatula or mixing spoon for stirring the ingredients during prep

FAQ

Q: Can I use a different type of cheese in this recipe? A: Sure, you can mix it up with Monterey Jack or even try a spicy pepperjack if you like it extra zingy

Q: How do I make the salsa verde? A: It's pretty simple – roast or boil the tomatillos with the jalapeno, onion, garlic, and broth, then blend it all together. If it's too thick, add a little extra broth

Q: Can I swap the chicken for something else for a vegetarian version? A: Yeah, you can use black beans or even some roasted veggies instead, but it might not be as creamy as the chicken cream cheese filling

Q: How do I warm the corn tortillas without them drying out? A: The best way is to wrap them in a damp paper towel and microwave for about 30 seconds or heat them quickly on a skillet

Q: Can I reheat the green enchiladas later for leftovers? A: Of course, just cover them with foil and warm them in the oven until heated through, but expect the tortillas to get a bit softer

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

If you don’t have shredded cooked chicken, you can use shredded turkey or even pork – it’ll change up the flavor a bit but still works great.
In place of the cream cheese, some sour cream or Greek yogurt can be used; they’re a bit tangy and will keep things creamy.
You could swap the corn tortillas for flour tortillas if you prefer a softer texture, though it’s a little different than the classic style.
If you want to change the flavor of your salsa verde, try replacing the jalapeno peppers with serrano peppers for a slightly spicier kick.

Pro Tips

Pro tip 1: Make sure you warm your tortillas really well before you start rolling them. Wrapping ’em in a damp paper towel in the microwave works great and helps prevent any cracks when you fill ’em up.

Pro tip 2: When you’re making the salsa, let the veggies cool down a bit after simmering. If you blend ’em when they’re piping hot, you might get a mess and lose some of that fresh tang in the flavor.

Pro tip 3: Don’t be afraid to add a bit more chicken broth if your salsa ends up too thick. It’s better to have a sauce that’s a touch runny so it soaks into the enchiladas really nicely.

Pro tip 4: Be gentle when mixing the chicken, cream cheese, cheese and green chiles. Overmixing can break down the cream cheese too much and make the filling lose it’s texture, so just fold it all together until it’s evenly combined.