Creamy Chicken Enchiladas Verde
Tantalizing, cheesy, and flavor-packed! These enchiladas combine juicy chicken, zesty green sauce, and rich cream in soft tortillas. Perfect for family meals or gatherings, they’re baked to golden perfection with shredded cheese. Creamy and comforting, everyone will ask for seconds!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green enchilada sauce
- 1 cup heavy cream
- 12 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Combine shredded chicken, half of the green enchilada sauce, and diced onions in a bowl. Season with salt and pepper
- Mix heavy cream with remaining green enchilada sauce until smooth
- Warm corn tortillas in microwave for 30 seconds
- Place 2–3 tablespoons of chicken mixture in a tortilla, roll tightly, and place seam-side down in a greased 9x13 inch baking dish
- Repeat with all tortillas
- Pour cream-sauce mixture over enchiladas
- Sprinkle shredded cheese on top
- Bake for 30 minutes or until cheese is golden
- Let cool slightly, then garnish with cilantro before serving
Notes
Use rotisserie chicken for convenience
Add jalapeños or beans for variety
Bake in a preheated oven for even browning
Let rest 5 minutes before serving
Add jalapeños or beans for variety
Bake in a preheated oven for even browning
Let rest 5 minutes before serving