Creamy Green Chile Enchiladas (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
2 cups shredded rotisserie chicken
02 -
1/3 cup sour cream
03 -
2 tablespoons whipped cream cheese
04 -
1 cup shredded Colby Jack cheese, divided
→ Produce
05 -
1/2 cup chopped white or yellow onion
06 -
2 cloves garlic, minced
07 -
2 tablespoons fresh cilantro, finely chopped, divided
→ Pantry & Sauces
08 -
2 teaspoons avocado or olive oil
09 -
1 cup salsa verde
10 -
4 oz green chiles
11 -
4 flour tortillas (6-inch)
→ Seasonings
12 -
Salt to taste
# Instructions:
01 -
Preheat oven to 350°F. Heat oil in nonstick pan over medium heat. Cook onions with pinch of salt until soft, 4-5 minutes. Add garlic, cook 30 seconds.
02 -
Add salsa verde and green chiles to pan. Simmer on medium-low for 2 minutes.
03 -
Remove from heat. Stir in sour cream, cream cheese, and 1 tablespoon cilantro. Reserve 3/4 cup sauce. Mix chicken and 1/2 cup cheese into remaining sauce.
04 -
Spoon 1/3 cup filling onto each tortilla, spread in line down center. Roll up and place seam-side down in greased 8x8 baking dish.
05 -
Pour reserved sauce over enchiladas. Top with remaining cheese. Bake at 350°F for 25 minutes.
06 -
Let rest few minutes. Garnish with remaining cilantro and serve hot.
# Notes:
01 -
Use any mild white cheese instead of Colby Jack
02 -
Corn tortillas work well for a gluten-free option
03 -
Can use regular cream cheese instead of whipped
04 -
Make ahead and refrigerate before baking