Creamy Chicken Enchiladas Verde
Enchiladas are comfort food at their absolute best, and this version might be my favorite thing I make all year. Creamy Chicken Enchiladas Verde uses a homemade green tomatillo sauce that is honestly so good you will want to put it on everything — tangy, a little spicy, and incredibly rich.
Why You’ll Love This
- Ready in 50 min — worth every single minute
- That homemade verde sauce is next level and so easy
- Simple ingredients — tomatillos and Hatch chiles are easy finds in KC
- Makes amazing leftovers — reheats beautifully the next day
Ingredients
- Chicken
- Tomatillos
- Hatch Chiles
- Cream Cheese
- Corn Tortillas
- Monterey Jack
How to Make It
- Roast tomatillos and chiles under the broiler until charred — this is where all the flavor comes from.
- Blend roasted veg with garlic and a splash of broth to make your verde sauce, then stir in cream cheese until smooth.
- Shred cooked chicken and mix with a few spoonfuls of the sauce, then fill and roll your tortillas.
- Arrange in a baking dish, pour remaining sauce over top, cover with Monterey Jack, and bake until bubbly.
What I Use: A Dutch Oven works perfectly for making the sauce and simmering the chicken all in one pot.
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Creamy Chicken Enchiladas Verde
Chicken enchiladas smothered in creamy tomatillo salsa verde and melted cheese.
Ingredients
Method
- Mix the salsa verde with the sour cream. Toss half of it with the shredded chicken.
- Warm the tortillas so they roll without cracking.
- Fill each tortilla with chicken and roll, placing seam side down in a baking dish.
- Pour the remaining sauce over the top and cover with cheese.
- Bake at 375F for 25 minutes until bubbly, then top with cilantro and onion.
Notes
Warming the tortillas keeps them from tearing. Use rotisserie chicken to save time.
Creamy Chicken Enchiladas Verde
Tender shredded chicken rolled in tortillas with a creamy tomatillo verde sauce.
Ingredients
Method
- Spread a thin layer of salsa verde in a baking dish.
- Mix the chicken with cream cheese, cumin, and half the salsa verde.
- Fill the tortillas, roll, and place seam down.
- Whisk the sour cream into the remaining salsa verde and pour over.
- Top with Monterey Jack.
- Bake at 375 for 25 minutes, then add cilantro.
Notes
Use rotisserie chicken to save time.
