Cheesy Chicken Enchiladas Verde will have you saying, "Ole!" Mexican cuisine at home with a non-traditional mild version of enchiladas made with cooked chicken, mild green enchilada sauce, cheese and more cheese!
There are two types of cuisine my family says I do right. Mexican and Italian. I have no heritage in either region to back up my knowledge of the flavors of these areas...but I do know that I love the flavors of both! Maybe experimenting with these cuisines over the years has helped me develop my style.
These enchiladas are probably one of my favorite things to make that have a Mexican flair to them. They are not traditional enchiladas, in any sense of the word, but they are absolutely delicious and very cheesy! They aren't too spicy either, thanks to the mild green chilies. If you like things a little more spicy, feel free to substitute some or all of the green chilies with jarred chopped jalapeno peppers for more kick.
I love to use flour tortillas in this dish because I really like how everything gets sort of mushy together. If you'd rather go the traditional route and use corn tortillas, you can, but you won't be able to create these cute little "packages" you can make with flour tortillas.
The filling in these enchiladas is amazing!! Sometimes I saute some sliced cremini mushrooms with the onions and garlic and saute until done. Here, I've left them out, but they do add some bulk and texture to the filling that is quite nice!
If you've always made enchiladas with the red sauce, you've got to change things up and try the green sometime for something a little different!
How do you like to top your enchiladas?
Cheesy Chicken Enchiladas Verde
Mild green chilis add just enough zing to these cheesy enchiladas for a taste that have you saying, "Ole!"
- 8 - 9" flour tortillas
- 3 - 14 oz. cans of Green Enchilada Sauce
- 2 tsp olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/4 tsp. dried oregano
- 8 oz. reduced fat cream cheese, softened
- about 2 cups shredded, cooked chicken (can use a rotisserie or leftover chicken)
- 1 - 4.25 oz. can of diced green chilies
- 1 tsp. ground cumin
- salt and pepper, to your liking
- 2 1/2 cups Mexican blend shredded cheese, divided (can use reduced fat cheese)
- lettuce, tomatoes, sour cream, black olives, for garnish, if desired
- Heat oven to 350 degrees F. Spray bottom of 9" x 13" baking pan with cooking spray . Pour about 1/4 cup of the green enchilada sauce on the bottom and tilt to evenly distribute.
- Make the filling: Heat olive oil in a medium skillet over MED-HIGH heat. Add the onion and saute until it gets soft and translucent (about 5 minutes) add garlic and oregano and continue to cook for about 1 more minute, then take off heat and allow to cool.
- In large bowl, combine the cooked chicken, cream cheese, green chilis, cumin, onion mixture, 1/4 cup of the Green Enchilada sauce, and salt and pepper. Mix in 1 cup of the shredded Mexican blend cheese.
- Assemble enchiladas: Warm flour tortillas in microwave (wrap stack in plastic wrap and heat for 1 minute on high) so they are easier to work with. Take one tortilla and add about 1/4 cup to 1/3 cup of filling to the center in a strip. Fold up enchilada, sides first and then roll. Place in pan seam side down. Continue with all the tortillas and filling.
- Pour all remaining Green Enchilada sauce on top of the enchiladas, trying to cover all the parts of the tortillas. Top enchiladas with remaining cheese and cover with foil.
- Bake in oven for 20 - 30 minutes, until everything is heated through. Remove foil during last 10 minutes of baking. Allow to sit for 10 minutes, covered loosely with foil, before garnishing and serving.
Yield: 8 servings
Prep Time: 00 hrs. 10 mins.
Total time: 40 mins.
Tags: chicken, main dish, Mexican, chili, enchilada, casserole
No nutritional information provided as this recipe has too many variables to calculate.
Looking for more Mexican Inspired recipes? Try these!
|Pork Tacos with Cilantro-Avocado Cream Sauce|
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