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Easy Creamy Chicken Enchilada Verde

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A quick and creamy chicken enchilada verde recipe perfect for busy weeknights, featuring a tangy tomatillo salsa verde sauce balanced with cream cheese and sour cream.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 ½ cups jarred or homemade tomatillo salsa verde
  • 4 ounces cream cheese, softened
  • ½ cup sour cream (or dairy-free yogurt alternative)
  • 1 ½ cups shredded cheese (Monterey Jack or mild cheddar blend)
  • About 12 small corn tortillas, softened
  • 2 tablespoons olive oil or vegetable oil
  • ¼ cup fresh cilantro, chopped (optional)
  • 2 cloves garlic, minced
  • ½ cup finely chopped onion
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds, being careful not to burn it.
  4. Pour in the salsa verde and stir to combine with onions and garlic. Let simmer gently for 3 minutes, stirring occasionally.
  5. Reduce heat to low and add softened cream cheese and sour cream. Stir until smooth and creamy, adding a splash of water or chicken broth if too thick.
  6. Add shredded chicken to the sauce, mixing well. Season with salt, pepper, and fresh lime juice. Adjust seasoning to taste.
  7. Warm the remaining tablespoon of olive oil in a clean skillet. Lightly fry each tortilla for 10-15 seconds per side until soft and pliable, then drain on paper towels.
  8. Spoon about ½ cup of the chicken mixture onto each tortilla, sprinkle with shredded cheese, and roll up tightly. Place seam side down in a baking dish.
  9. Pour any leftover sauce evenly over the rolled enchiladas and sprinkle remaining shredded cheese on top.
  10. Bake uncovered for 15-20 minutes until cheese is melted and slightly golden.
  11. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro before serving.

Notes

Warm tortillas before rolling to prevent cracking. Stir cream cheese into salsa verde over low heat to avoid curdling. Shred chicken finely for better sauce absorption. Assemble ahead and refrigerate up to 24 hours; add 5 minutes to baking time if baking cold. Add lime juice at the end to brighten flavors.

Nutrition

Keywords: chicken enchilada verde, creamy chicken enchiladas, quick dinner, salsa verde, rotisserie chicken recipe, easy enchiladas

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