Today I’m sharing one of my personal favorite recipes, my Cream Cheese Salsa Verde Chicken Enchiladas. I could eat Mexican food all the time. Seriously, I could eat it every single day and never get tired of it. My husband is the same way. My kids will eat pretty much anything that cheese is melted on top of. So here’s a recipe that meets everyone’s needs!
What I love most of all about these enchiladas is how flavorful they are. Onions, garlic, tomatoes, and green chiles get mixed into melted butter and smooth cream cheese, making the filling just about as creamy and delicious as possible. As for the topping, salsa verde has such a unique, wonderful flavor. It’s not your typical enchilada sauce, and I’m a big fan of how fresh it tastes.
What I love second most about these enchiladas is how easy they are to make. I cook my chicken in the Instant Pot in about 25 minutes, first seasoning it with garlic powder, black pepper, and paprika. You can season it with anything you want. Or you can make it even easier and buy a rotisserie chicken at the store. We have a Sam’s Club membership and their rotisserie chickens are only $5. You can’t really beat that deal!
The whole dish cooks in under an hour, and under half an hour if you buy a pre-cooked chicken. That makes it the perfect recipe for a busy weeknight when you have a houseful of hungry kids.
You’ll need:
- 2 large chicken breasts, cooked
- Yellow onion, chopped
- 2 garlic cloves, minced
- 10oz can Rotel tomatoes and chiles, drained
- 16oz green salsa
- 3 Tbsp butter
- 8oz package cream cheese
- 2 cups Mexican shredded cheese
- 8-10 flour tortillas, medium size
Directions:
Heat oven to 350.
In a large saucepan, melt butter. Add chopped onion and cook over medium heat until softened, about 6 minutes.
Add garlic to saucepan. Stir and let cook for 1-2 minutes, until softened.
Add cream cheese and rotel to saucepan. Mix thouroughly, until cream cheese is completely melted and mixture is creamy. Add chicken and mix well.
Spray a 9 x 13 inch baking dish with cooking spray. Fill tortillas with mixture, roll, and add seam-side down to baking dish. You should have enough for 8-10 enchiladas.
Cover enchiladas with green salsa. Then add shredded cheese on top.
Bake in preheated oven for 30 minutes, or until cheese is bubbly.
Top with sour cream, sliced avocados, and cilantro, like we did, or whatever toppings you wish! Enjoy!
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