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Chicken Enchiladas with Creamy Salsa Verde

servings: 5
Chicken Enchiladas with Creamy Salsa Verde

prep time


total time





Chicken Enchiladas with Creamy Salsa Verde

servings: 5
  • class="p-ingredient"10 flour tortillas 
  • 2 cups shredded chicken 
  • 4 oz. cream cheese 
  • 1 – 4 oz. can chopped green chiles 
  • 1 cup corn 
  • 1 tsp. dried chipotle pepper 
  • 2 cups shredded cheddar cheese, divided
For the Sauce:
Optional for Topping:
  • Extra Hood® Sour Cream
  • Sliced black olives 
  • Chopped tomatoes 
  • Chopped cilantro 
  • Shredded cheddar cheese 
Preheat to oven 375° F. Line a rectangular glass baking dish with parchment. 
For the enchilada mixture, combine the shredded chicken, cream cheese, green chiles, corn, chipotle pepper, and 1 cup of the shredded cheese; mix well. The cream cheese should bind all ingredients together. 
Place several tablespoons full on each tortilla and roll tightly.  Line the enchiladas side by side in the baking dish, and sprinkle the remaining cup of shredded cheese on top. 
For the sauce, combine the raw salsa verde and sour cream; mix well. Then pour over the top of enchiladas. Cover with tin foil and place in oven for 15-20 minutes, or until bubbly.* Serve garnished with optional toppings, like extra sour cream, chopped cilantro, chopped tomatoes, or sliced black olives. 
Cooking Tip: When the dish has been in the oven for 15 minutes, remove the tin foil and sprinkle with extra cheese, and bake for another 5 minutes. 

Recipe and photo provided by Michelle of 

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