Creamy salsa verde chicken enchiladas are an easy weeknight or prep ahead meal. A creamy chicken filling, wrapped in tortillas, and then baked in a creamy salsa verde sauce.
I know. Right now everybody is posting holiday recipes.
I am here to tell you this is a holiday recipe.
It is green after all.
Creamy salsa verde chicken enchiladas would probably be the bane of Gen Z TikTok because it includes cream cheese.
Don’t come at me.
The cream cheese acts as a binder with the chicken and green chilis in the filling.
It serves a purpose, I swear!
The ingredients you will need for this recipe are:
- Shredded rotisserie chicken
- Salsa verde of your choice
- Sour Cream
- Cream cheese
- Diced green chilies
- Chili Powder
- Shredded Cheese
- Heavy Cream
This recipe is definitely for the dairy lover.
Sorry to my lactose intolerant friends.
The filling for the enchiladas is made by mixing the shredded chicken, sour cream, cream cheese, green chilies, half the salsa verde, seasonings, and a little shredded cheese.
It is going to be like a buffalo chicken dip before you bake it.
The filling can be jam packed into the tortillas.
Creamy salsa verde chicken enchiladas are cooked in a sauce that is made from combining a little heavy cream with salsa verde.
You can prep the enchilada filling a few days ahead of time and then assemble when ready to bake and eat.
This recipe can be easily adapted based on the level of heat you can withstand.
If you like more spicy recipes, swap the mild green chilies for jarred jalapeños or spicy green chilies.
The same thing goes with the salsa verde you use.
Save time by using jarred, store-bought salsa verde.
The last time we made these for dinner, we ate them for a few days in a row.
There were no complaints.