Gluten free without compromise

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Easy Green Chile Chicken Enchiladas With Salsa Verde

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Comfort food meets bold flavour in this easy, cheesy Green Chili Chicken Enchiladas recipe. Made with tender shredded chicken, creamy green chile sauce, and melty cheddar cheese- this dish is a guaranteed crowd pleaser.

Why You’ll Love These Enchiladas

If you are anything like me, your always looking for that just right dinner-easy to make, comforting to eat and just loaded with flavour. These green chili enchiladas check all those boxes. And they are gluten free! With a creamy base from the cream cheese, a kick from the jalapenos and green chiles. and the fresh pop of lime, basil and cilantro, every bite is sure to please.

They are also super versatile: great for weeknight dinners, make ahead meals, or casual weekend gatherings. Plus they reheat for a quick meals.

Green Chili Chicken Enchiladas
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Green Chili Chicken Enchiladas

Recipe by JaniceCourse: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

25

minutes
Calories

425

kcal

These creamy green chili chicken enchiladas are packed with tender shredded chicken, corn, melted cheddar all wrapped in corn tortillas and smothered in a tangy salsa verde sauce. Perfect for a cozy weeknight dinner with a spicy twist.

Ingredients

  • Filling

  • 4 ounces cream cheese softened

  • 3/4 cup milk ( adjust and add more if too thick)

  • 1 1/2 cups cooked chicken

  • 1/2 cup chopped onion

  • 2 tsp ground cumin

  • 1 clove garlic

  • 1 tsp chili powder

  • 1 can green chillies

  • I finely chopped jalapeño ( less for less heat)

  • 1 cup fresh or frozen corn (thawed)

  • 1 1/2 cups shredded cheddar cheese

  • Sauce

  • 3/4 cup salsa verde

  • 1/4 cup milk to thin if needed

  • remaining 1 1/2 cups cheddar cheese

  • Tortillas

  • 12 corn tortillas

  • For Serving

  • sour cream

  • diced avocado

  • fresh basil

  • fresh cilantro

  • fresh lime juice

Directions

  • Preheat oven to 375 degrees F (190 C)
  • Make the filling:
    In a large bowl mix softened cream cheese with 3/4 cup milk until smooth.
    Stir in the cumin, chili powder, garlic, onion, diced green chillies, jalapenos and corn.
    Fold in shredded chicken and 1 1/2 cups of cheddar cheese until well combined.
  • Warm tortillas slightly ( wrap in a damp paper towel and microwave for 30 seconds) to make them easier to roll
  • Assemble Enchiladas
    Spoon about 3 tablespoons of the filling into each enchillada.
    Roll and place seem side down in the baking dish
  • Make the sauce
    Mix salsa verde with 1/4 cup milk to thin slightly.
    Pour over enchiladas and and top with the remaining 1 1/2 cups of cheddar cheese.

  • Bake uncovered for 20-25 minutes, or until bubbly and cheese is melted.
  • Serve topped with plain yogurt, diced avocado, fresh basil, cilantro and a squeeze of lime juice

Summary