This is one of my family’s favorite meals. It’s not too spicy for kids and still has plenty of flavor. My favorite tortillas for enchiladas are the golden blends. Part corn, part flour tortillas. More pliable and tender but also hold up really well to being baked in a sauce. If you have corn or flour that’s fine too.
I like the medium size since they fit so well in a 9 by 13 pan.
I don’t often use canned sauces but it sure makes this quick and easy! And adding a few ingredients gives it a great flavor boost.
My favorite black beans are what I always serve with these. Sometimes I even make 2 pans of these and divide one pan into freezer containers for quick lunches.
Green Chicken Enchiladas
May 5, 2021
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 12 tortillas (I use the medium size golden blend tortillas)
- 4 – 8 ounces cream cheese (depending how creamy you like)
- 1 1/2 pound cooked and shredded chicken
- 3 cups shredded Mexican blend cheese
For Sauce:
- 1 large 28 ounce can green enchilada sauce
- 1 cup sour cream
- 2 Tablespoons lime juice
- 2 teaspoons cumin
- 3 cloves garlic
- 1/2 bunch cilantro
Instructions
- If your tortillas are stiff separate into 2 stacks of 6, wrap in foil, and warm in 350 degree oven for 10-15 minutes until warm and pliable.
- Place all sauce ingredients in blender and puree until smooth.
- Pour 1/2 cup of sauce in the bottom of a 9 x 13 pan.
- Make filling. In a small saucepan combine the cream cheese and 1 cup of the sauce over medium heat.
- Whisk until smooth. Remove from heat and add shredded chicken and 1 1/2 cups of the cheese.
- Stir to combine.
- Divide filling between the tortillas (about 1/3 cup per tortilla), roll up, and place in pan.
- Repeat with remaining tortillas. Top with remaining sauce and 1 1/2 cups cheese.
- Bake uncovered at 375 degrees for 30 minutes.
