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Creamy Green Chile Chicken Enchiladas in a white baking dish topped with sour cream, onion, jalapeno and radish.

Creamy Green Chile Chicken Enchiladas

Krista Stechman
This spin on traditional enchiladas includes cream cheese added to salsa verde to make a creamy and mild sauce
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Course dinner
Cuisine mexican
Servings 6 people
Calories 660 kcal

Equipment

  • 1 13x9 baking dish
  • 1 10x7 baking dish
  • 1 food processor
  • 1 sheet pan
  • 1 sharp knife
  • 1 cutting board

Ingredients
  

Shredded Chicken

  • 2 lbs boneless skinless chicken thighs
  • 2 cups chicken stock
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Creamy Green Enchilada Sauce

  • ¾ lb tomatillos husked
  • 4 fresh jalapenos stems cut off
  • 1 small onion peeled and medium diced
  • 5 cloves garlic peeled
  • teaspoon olive oil
  • 1 teaspoon kosher salt divided
  • ¼ cup cilantro
  • cup water
  • 6 oz cream cheese

Additional Ingredients

  • 8 oz chihuahua cheese
  • 12 corn tortillas
  • ¼ cup cotija cheese

Toppings (Optional)

  • ¼ cup sour cream
  • ¼ cup cilantro rough chopped
  • 1 oz red onion thin sliced
  • 1 avocado sliced
  • 6 radishes thinly sliced

Instructions
 

Making the Chicken

  • Preheat the oven to 400°F
  • Season the chicken in the 10x7 pan then add the chicken stock
  • Cover with aluminum foil then bake for 2 hours
  • Remove the chicken from the oven, allow to cool slightly then shred. Drain the excess juice and set chicken aside to cool. Turn the oven down to 350°F

Making the Creamy Green Enchilada Sauce

  • While the chicken is in the oven place the tomatillos, jalapeno, onion and garlic on a sheet tray. Drizzle with oil and ½ teaspoon kosher salt, toss to coat
  • Roast for 15 minutes. Remove the garlic and set aside then continue roasting another 5 minutes
  • Add tomatillos, jalapeno, onion, garlic, cilantro, water and remaining ½ teaspoon of kosher salt to the food processor. Blend until you have a slightly chunky salsa consistency
  • Add the cream cheese and blend until it's fully incorporated

Making the Enchiladas

  • Mix the chihuahua cheese into the chicken
  • Wrap the corn tortillas in a damp paper towel and microwave 15 seconds to make pliable. You can also heat them slightly in a frying pan with non stick cooking spray
  • Pour a small amount of enchilada sauce in the bottom of the 13x9 pan. Add a little sauce to a bowl for dipping
  • Dip the front and back of a corn tortilla in the enchilada sauce in your bowl then add a little chicken mixture and roll
  • Add the enchilada to the 13x9 inch pan. Continue process until all enchiladas are rolled
  • Pour the remaining enchilada sauce over the top of the enchiladas and top with a couple handfuls of chihuahua cheese
  • Cover the enchiladas with aluminum foil then bake at 350°F for 20 minutes. Uncover and continue baking another 5 minutes
  • Remove from the oven, add the cotija cheese and your desired toppings and serve

Notes

Warm tortillas up in a small skillet with a drizzle of oil ahead of time to make rolling them easier. 
Corn or flour tortillas can be used. 
Try using a rotisserie chicken for a quicker version of this recipe! 
Top enchiladas with anything you like. 

Nutrition

Calories: 660kcalCarbohydrates: 38gProtein: 47gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 210mgSodium: 1482mgPotassium: 1020mgFiber: 7gSugar: 7gVitamin A: 1040IUVitamin C: 23mgCalcium: 406mgIron: 3mg
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