Green Chili Chicken Enchiladas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

green chili sauce

🥗Healthier: homemade green sauce

💰Cheaper: canned green chilies

Canned green chilies can be a budget-friendly alternative.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are often cheaper and more widely available.

Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 pan.

Soften 8 ounces of cream cheese in a mixing bowl using a hand mixer until light and fluffy, about 1 minute.

Add 7 ounces of drained diced green chilies, 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of salt, and 1/2 cup of freshly chopped cilantro to the cream cheese mixture and mix well.

Fold in 3 cups of cooked, diced, or shredded chicken into the mixture.

In a separate bowl, combine 15 ounces of green salsa verde and 1 cup of sour cream, whisking until well combined.

Spread a light layer of the salsa verde sour cream mixture on the bottom of the greased pan to prevent sticking.

Use 10 (8 inch) flour tortillas; scoop about 1/2 cup of the chicken and cream cheese mixture into the center of each tortilla, fold in the ends, and roll it up like a burrito, placing seam-side down in the pan.

Pour the remaining salsa verde sour cream mixture over the tops of the enchiladas.

Sprinkle 2 cups of grated Monterey jack cheese over the enchiladas.

Bake uncovered in the preheated oven for 30 minutes until the cheese is bubbling and browned. For extra browning, put it under the broiler for 2-3 minutes.

Garnish with more freshly chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens