Easy Salsa Verde Chicken Enchiladas

5 from 2 votes

Easy Salsa Verde Chicken Enchiladas

These salsa verde enchiladas are flavorful and easy enough to make on busy weeknights! With shredded chicken, salsa verde, cream cheese, shredded cheese, and a few seasonings, this is a quick entree everyone will want again and again.

Course: Entree

Cuisine: Mexican, Sugar Free

Keyword: chicken, chicken breasts, mexican

Servings: enchiladas

Author: Christina

Ingredients

2 cups fully cooked shredded chicken
28 ounces salsa verde divided
6 tablespoons cream cheese regular or low fat both work great
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon paprika
8 flour or corn tortillas see recipe notes if using corn tortillas
2 cups shredded Monterey Jack cheese, shredded Mexican blend cheese, or shredded cheddar

Instructions

Preheat oven to 400 degrees.
Spread ½ cup salsa verde on bottom of 9 x 13 baking dish.
In a large bowl, stir together shredded chicken, ½ cup of the salsa verde, cream cheese, salt, garlic powder, onion powder, and paprika. Add a generous ¼ cup of the chicken mixture down the center of one tortilla. Carefully roll it up and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish and used all the chicken filling.
Pour remaining salsa verde over your enchiladas.
Spread the shredded cheese over the sauced enchiladas.
Cover with aluminum foil. Bake for 10 minutes. Remove foil from top and bake uncovered for 15 to 20 minutes. Enchiladas should be heated through and cheese should be melted when done.
Enjoy as is or top finished enchiladas with sour cream, pico de gallo, fresh chopped cilantro, sliced jalapenos, and/or avocado before serving!

Notes

Corn tortillas are less flexible than flour and can break when rolled. If you opt to use corn instead of flour I recommend wrapping the stack of corn tortillas in a damp paper towel. Then place the stack in the microwave for 30 seconds to 1 minute. This will soften them up a bit so they're less likely to rip when you roll the enchiladas. Another option is to fry them in a skillet on the stovetop in a little oil.

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