Green Chicken Enchiladas with cream cheese are creamy, cheesy and delicious. These Tex-Mex enchiladas are made with rotisserie chicken and smothered in a homemade green enchilada sauce.
Course Main Course
Prep Time 45minutes
Cook Time 45minutes
Total Time 1hour30minutes
1rotisserie chickenskin and bones removed and pulled
10ozcan green enchilada sauce
4ozcan diced green chiles
12ozcolby jack cheesegrated
18white corn tortillas
Preheat oven to 375 degrees. Prepare a 9x13 baking dish with cooking spray.
Season the pulled rotisserie chicken with cumin, oregano, ½ tsp salt, and ½ tsp pepper.
Dice the onion into ¼-inch pieces. Add 2 Tb of olive oil to a medium saucepan and heat over medium heat. Add the onion and saute until softened or about 5 minutes.
Add half the cooked onions to a large mixing bowl and leave the rest in the saucepan. Set the saucepan aside.
Add 2 Tb of the enchilada sauce to onions in the mixing bowl and reserve the rest. Add the green chiles, cream cheese, and pulled chicken. Mix well to combine.
Grate the cheese from the block. Add half to the chicken mixture and reserve the rest for on top.
Add 2 Tb of flour to the remaining half onion in the pan. Cook over medium heat, stirring constantly for about 2 minutes.
Pour the chicken stock and the remaining enchilada sauce into the saucepan. Bring to a boil. Boil for 5-6 minutes or until thickened slightly.
Add 1 bunch of cilantro and puree with an immersion hand blender or add to a blender. Season with salt to taste. If you're adding to a blender be very careful! Place a dishtowel over the blender and hold down firmly so steam doesn't send the lid flying and hot sauce everywhere.
Put a skillet or griddle on medium heat. In batches, heat the tortillas to make them pliable for rolling enchiladas which should only take about 30-60 seconds per side.
As soon as you remove it from the stove, stuff each enchilada with about ¼ cup of the filling. Roll tightly and place seam side down in a prepared baking pan. T
Top the enchiladas with enough enchilada sauce to come halfway up the enchiladas. Top with the remaining half of the grated cheese.
Bake for 45 minutes at 350 degrees or until golden brown. Let the enchiladas sit for at least 5 minutes before serving.
A 9" x 13" baking pan will comfortably hold 12 enchiladas. This recipe makes two 9" x 13" casseroles of enchiladas. The casserole freezes and reheats well.
Green Chicken Enchiladas with Cream Cheese https://cookingandcussing.com/green-chicken-enchiladas/