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Creamy Chicken Enchiladas
Servings 4 servings
These Cheesy Chicken Enchiladas are saucy, cheesy, and delicious, filled with an easy cheesy chicken filling and topped with Tomatillo Salsa. It's a restaurant quality dinner made right at home!
Ingredients
- 24 ounces salsa verde / tomatillo salsa
- 2 cups cooked shredded chicken I use a rotisserie chicken
- 2 tablespoons butter
- 1/2 cup diced onion
- 7 ounces chopped green chiles
- 4 oz. cream cheese room temperature and cut into small blocks
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 2 cups Mexican cheese blend
- 1/2 cup queso fresco crumbled (can substitute queso blanco)
Instructions
- Preheat oven to 350 degrees. Prepare a 9 X 13-inch baking dish with cooking spray, and spread one cup of the salsa verde over the bottom of the dish.
- Melt butter in pan over medium heat and add onion. Cook until soft and translucent then add green chiles, and cream cheese. Stir until blended, about 5-7 minutes.
- Remove the cream cheese mixture from heat. Add in chicken and mix until the completely mixed.
- On each tortilla, place 2 tablespoons cheddar cheese, 2 tablespoons of the Mexican cheese, and 2-3 tablespoons of chicken mixture (I like to use a small cookie scoop).
- Roll the tortillas and place seam side down into the prepared pan. Cover with the remaining Mexican cheese, then cover with salsa verde and top with the queso fresco.
- Bake for 25 minutes.
Nutrition
Serving: 1serving | Calories: 822kcal | Carbohydrates: 49g | Protein: 48g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 2746mg | Potassium: 807mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2282IU | Vitamin C: 25mg | Calcium: 1085mg | Iron: 4mg
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