Chicken Enchiladas With Salsa Verde Recipe

Name: Chicken Enchiladas With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup half and half; 6 ounces of cream cheese, softened; 2 cups shredded cooked chicken; 3/4 cup finely chopped onion; 1/2 teaspoon salt; 12 8 inch flour tortillas; vegetable oil; 3/4 cup shredded Cheddar cheese; 3/4 Cup shredded Monterey Jack cheese; Jar of Salsa Verde; Condiments; shredded lettuce; chopped tomatoes; ripe olives; sour cream; chopped cilantro

Servings: persons

1/2 cup half and half
6 ounces of cream cheese, softened
2 cups shredded cooked chicken
3/4 cup finely chopped onion
1/2 teaspoon salt
12 8 inch flour tortillas
vegetable oil
3/4 cup shredded Cheddar cheese
3/4 Cup shredded Monterey Jack cheese
Jar of Salsa Verde
Condiments
shredded lettuce
chopped tomatoes
ripe olives
sour cream
chopped cilantro

1
Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well.
2
Soften tortillas in hot oil or microwave.
3
Spoon a thin layer of Salsa Verde ( or Tomatillo Sauce) over each tortilla. Place approximately 1/4 cup of chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon Salsa Verde to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot.
4
Remove foil and sprinkle enchiladas with Cheddar and Monterey Jack cheeses. Bake chicken for 5 minutes longer of until cheese mels.
5
Serve with condiments and remaining salsa verde.

1663

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup half and half, 6 ounces of cream cheese, softened, 2 cups shredded cooked chicken, 3/4 cup finely chopped onion, and more.

Yes, Chicken Enchiladas With Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Enchiladas With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions