These enchiladas are so rich and creamy, it will be hard not to take seconds! This enchilada recipe is so quick and simple. It is great for get-togethers, pot lucks, and meal prep.
Verde Enchiladas
These enchiladas are going to hit the spot on any day of the week. They are so creamy and cheesy as well as delicious served with tortilla chips and sour cream. Make this for an easy dinner that will last for the work week!
Ingredients
- 8 oz cream cheese softened
- 1 c sour cream
- 16 oz salsa verde
- 4.5 oz can chopped green chiles
- 1 med onion chopped
- 3-4 jalapeños chopped
- 5 8in tortillas cut in quarters
- 1 rotisserie chicken (12-16oz depending on preference) shredded
- 16 oz shredded cheese of choice (I like some monterey jack and Mexican blend)
Instructions
- Preheat oven to 350 degrees.
- While preheating, combine cream cheese, sour cream, salsa verde, onions and about 2/3 of your chopped jalapeños. Fold in your shredded chicken.
- Next, start layering the enchiladas in a greased 9x13 pan. Do a layer of mixture, followed by cheese, then tortilla filling in the whole layer. Continue layering until ingredients run out. Make sure to end with cheese for that beautiful bubbly layer.
- Bake the enchiladas for 20-25 minutes or until bubbly.
- Serve with tortilla chips and top the enchiladas with more sour cream, cilantro, and lime juice!