Chicken Enchiladas With Green Sauce
Creamy chicken enchiladas topped with a vibrant green sauce, combining tender chicken, melted cheese, and flavorful tomatillo and chili sauce; perfect for comforting family dinners.
Ingredients
- 3 whole chicken breasts ⓘ
- 1 (8 oz.) pkg. cream cheese ⓘ
- 1 1/2 cups light cream ⓘ
- 3/4 cup finely chopped onions ⓘ
- 1 (4 oz.) can green chilies ⓘ
- 1 (10 to 12 oz.) can tomatillos ⓘ
- Mexican green tomato ⓘ
- oil ⓘ
- 1/4 to 1/2 teaspoon salt ⓘ
- 12 to 14 corn tortillas ⓘ
- 1 teaspoon canned jalapeno peppers ⓘ
- 1 large clove garlic ⓘ
- 2 teaspoons cilantro
- 1/2 cup chicken stock ⓘ
- 1 egg ⓘ
Instructions
- Poach chicken breasts in salted water until tender, then tear into bite-sized pieces.
- Beat cream cheese until smooth, then mix in 1/2 cup light cream and chopped onions.
- Add the shredded chicken to the cream cheese mixture and combine.
- In a blender, combine green chilies, jalapenos, tomatillos, garlic, cilantro, and chicken stock; blend until smooth.
- Add remaining 1 cup light cream, egg, and salt to the blender; blend until well mixed.
- Soften tortillas in hot oil until pliable.
- Place 1/4 cup of chicken mixture on each tortilla, roll up, and arrange seam-side down in a greased 9x13-inch baking dish.
- Cover the dish with foil and refrigerate or freeze if desired.
- Bake at 350°F (175°C) for 15 minutes if fresh, longer if cold, covered with foil.
- Remove foil and pour the green sauce over the enchiladas.
- Bake uncovered for an additional 15 minutes until heated through and bubbly.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of cream cheese. You can also swap corn tortillas for whole wheat or gluten-free options. If you prefer more heat, add extra jalapenos or use spicy green chilies. To save time, rotisserie chicken can be used instead of poaching your own chicken. This recipe is adaptable; try incorporating black beans or corn for added texture.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice, like Hacienda Rice Surprise, and a fresh salad for a complete meal. Garnish with additional cilantro, sour cream, or avocado slices for extra flavor. They also pair beautifully with Lisa's Tortilla Soup for a comforting dinner. Consider serving with tortilla chips and salsa for a festive touch.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through. Alternatively, microwave individual servings for 2-3 minutes, ensuring they are heated evenly. For longer storage, freeze before baking and cook directly from frozen, adding additional baking time.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas With Green Sauce contains roughly 553 calories, with 12g protein, 59g carbohydrates, and 32g fat. It is an excellent source of vitamin C (112% of the Daily Value), iron (42% of the Daily Value), and potassium (31% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1617mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. If freezing, assemble the enchiladas without baking, wrap tightly, and freeze. When ready to bake, thaw overnight in the fridge and bake as directed.
What can I substitute for tomatillos?
If tomatillos are not available, you can use canned green tomatoes or a combination of green bell peppers and lime juice to mimic their tartness. While the flavor will differ slightly, this substitution will still yield delicious results in the sauce.
Can I make this dish vegetarian?
Absolutely! To make vegetarian enchiladas, substitute the chicken with sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also add black beans or lentils for protein. Adjust the sauce seasonings to enhance the flavors of the vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).