Simple & Quick Chicken Enchiladas

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Creamy and cheesy Chicken Enchiladas Verdes are quick to make and you will only have to wash one skillet and one baking dish. The luscious sauce, made by combining store-bought green salsa and Mexican crema is mild enough for everyone in the family to enjoy!

Simple & Quick Chicken Enchiladas

Ingredients For Chicken Enchiladas

  • Avocado or olive oil
  • White onion
  • Poblano pepper
  • Garlic
  • Cream cheese
  • Canned green chiles
  • Ground cumin
  • Ground coriander
  • Dried oregano
  • Chili powder
  • Mexican crema or sour cream
  • Monterey Jack Cheese
  • Cilantro
  • 6-inch corn yellow corn tortillas

Simple & Quick Chicken Enchiladas

How To Make Chicken Enchiladas

Spray a 9×13-inch casserole dish with cooking spray and preheat the oven to 350F

Heat the oil in a large skillet and saute the onions, garlic, and poblano peppers. Add the cream cheese, green chiles, cumin, coriander, oregano, chili powder, salt, and pepper. Stir in ¼ cup Mexican crema and ¼ cup green enchilada sauce. Combine the remaining sauce and crema in a bowl and spread ½ cup into the bottom of the baking dish.

Warm the tortillas in the microwave for about one minute and spread about 3 tbsp of the chicken mixture in the middle of each tortilla. Add about ½ tbsp chopped cilantro over the chicken and roll cigar-style. Place seam-side-down on the baking dish, and pour the enchilada sauce mixture over them. Top with the shredded cheese and remaining cilantro. Bake for 20 minutes or until the cheese is melted and the sauce is bubbling.

Simple & Quick Chicken Enchiladas

Simple & Quick Chicken Enchiladas

Simple & Quick Chicken Enchiladas

Make These Enchiladas In Advance

You can assemble the enchiladas a day in advance, cover them with plastic wrap, and store them in the fridge until you’re ready to add the sauce and bake them.

Simple & Quick Chicken Enchiladas

Store Leftover?

Place your leftovers in an airtight container and store them in the fridge for up to three days. You can reheat them in the microwave until warm.

Simple & Quick Chicken Enchiladas

Using leftover rotisserie chicken and store-bought green enchilada sauce makes baking this casserole a breeze!
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 5 SERVINGS
Calories: 640kcal
Author: Kathy

Equipment

  • Large skillet
  • Knife and cutting board
  • 9x13-inch baking dish

Ingredients

  • Cooking spray
  • 1 tbsp avocado or olive oil
  • ½ cup white onion, finely diced
  • 2 garlic cloves, minced
  • 1 poblano pepper, finely diced
  • 1- 4 oz can mild green chiles, undrained
  • 4 oz cream cheese, softened
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 2 cups leftover rotisserie chicken, shredded
  • ¾ cup Mexican crema or sour cream, divided
  • 2 cups green enchilada sauce
  • 1 ½ cups Monterey Jack cheese, shredded
  • ½ cup cilantro, finely chopped and divided
  • 10-6 inch yellow corn tortillas

Instructions

  • Spray a 9x13-inch casserole dish with cooking spray and preheat the oven to 350F
  • Heat the oil in a large skillet and saute the onions, garlic, and poblano peppers. Add the cream cheese, green chiles, cumin, coriander, oregano, chili powder, salt, and pepper. Stir in ¼ cup Mexican crema and ¼ cup green enchilada sauce. Combine the remaining sauce and crema in a bowl and spread ½ cup into the bottom of the baking dish.
  • Warm the tortillas in the microwave for about one minute and spread about 3 tbsp of the chicken mixture in the middle of each tortilla. Add about ½ tbsp chopped cilantro over the chicken and roll cigar-style. Place seam-side-down on the baking dish, and pour the enchilada sauce mixture over them. Top with the shredded cheese and remaining cilantro. Bake for 20 mins or until the cheese is melted and the sauce is bubbling.

Nutrition

Calories: 640kcal | Carbohydrates: 27g | Protein: 39g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 1426mg | Potassium: 234mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 9mg

Frequently Asked Questions about Chicken Enchiladas

Simple & Quick Chicken Enchiladas

1. How Do I Prevent The Tortillas From Breaking When I Roll Them?

Tortillas don’t break when they are warm. To warm the tortillas you can cover them with a damp towel and microwave them for about one minute, or heat them over the gas stove flame for a smoky flavor.

2. What If I Don’t Have Green Enchilada Sauce?

You can use a mild salsa verde if you want to keep the same flavor profile or use red enchilada sauce if you don’t mind it changing.

3. How Do I Make the Sauce If I Can’t Find Canned Green Chiles?

You can make your own by blending together a fresh green chile with a little onion and garlic.

4. What Side Dishes Pair Well With Chicken Enchiladas?

Freshly cooked white rice, beans, or a side salad goes great with chicken enchiladas.

5. Can I Use Any Type Of Cheese?

Any white melty cheese is good for this recipe like shredded mozzarella, Pepper Jack, or Mexican Blend.

6. What Kind Of Chicken Is Best For This Recipe?

You can use cooked shredded boneless, skinless chicken breasts or thighs. Leftover rotisserie chicken is a great option if you want to save some time.

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