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
• Salt
• Shredded Cheese
• Heavy Cream
• Tortillas

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.

Creamy Salsa Verde Chicken Enchiladas

Yield: 8-12 Enchiladas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Shredded chicken mixed with cheese, sour cream, cream cheese, green chilies, and salsa verde, rolled in tortillas, and baked in a creamy salsa verde sauce.

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Ingredients

• 2 1/2 cups shredded rotisserie chicken
• 4 oz cream cheese
• 1/3 cup sour cream
• 1 tbsp chili powder
• 1/2 tsp salt
• 4 oz canned mild green chilies
• 1 cup salsa verde
• 1 cup shredded mozzarella cheese
• 1 cup shredded mild cheddar cheese
• 1/3 cup heavy cream
• 8-12 flour or corn tortillas

Instructions

1. Preheat the oven to 350 degrees F. Set a 9x13 inch baking dish off to the side.
2. Add the chicken, cream cheese, sour cream, chili powder, salt, green chilies, 1/2 cup of the salsa verde, and 1/3 the combined cheeses to a mixing bowl. Use a wooden spoon or silicone spatula to mix until the cream cheese and sour cream have been evenly combined.
3. In a separate small mixing bowl, combine the remaining salsa verde with the heavy cream. Mix together using a fork.
4. Wrap the tortillas in a damp paper towel or kitchen towel and heat in the microwave for a few seconds to make them more pliable.
5. Pour half the heavy cream salsa verde mixture into the bottom of the baking dish.
6. Place a few tablespoons of filling on to each tortilla, wrap tightly to close, and then roll slightly in the sauce in the baking dish until it is placed seam side down. Continue process until all filling has been used or you run out of room in the baking dish.
7. Top the enchiladas with remaining sauce and cheese.
8. Bake uncovered for about 20-25 minutes until cheese is melted and the edges of the tortillas turn golden.
9. Let the enchiladas cool for about 10 minutes before using a slotted spatula to dig them out and serve.