If I had to pick a favorite meal, it would be these Creamy Cilantro Verde Enchiladas. HOLY SMOKES! They are SO GOOD! I always make a side of Baked Spanish Rice to go along with this meal. This is one of those meals that is so good, you will find yourself fighting with your husband or kids for the leftovers the next day.
I especially love the combination of ingredients in the sauce. The creaminess comes from an 8 oz. package of cream cheese blended together with onion, cilantro, garlic, salsa verde, and a jalapeno. The sauce is so delicious I have to stop myself from drinking it.
You combine two-thirds of the sauce with four cups of cooked cubed or shredded chicken, and then stuff it into tortillas. Monterey Jack cheese is the perfect cheese to melt on top at the end of the cooking time. Then, serve them with chopped tomatoes, black beans, and sliced olives. It doesn’t get much better than this folks. It really doesn’t. (See picture of perfect bite below.)
More Delicious Mexican Food
- Zucchini Taco Skillet
- Roasted Honey Chili Potatoes
- Horchata Mexican Drink
- Classic Taco Soup
- Oven Baked Cilantro Lime Rice
- Classic Guacamole
HOW TO MAKE CREAMY CILANTRO VERDE ENCHILADAS
- Preheat oven to 350 degrees.
- In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro, and salt.
- Once combined, add softened cream cheese and continue to blend until evenly mixed.
- In a medium-size bowl, add 2/3 of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
- Use a couple of spoonfuls of the remaining 1/3 of the creamy mixture to spread on the bottom of a 9×13 pan.
- Start making the enchiladas by adding about 1/2 a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
- Place rolled-up enchilada in prepared pan and continue the process until all 10 tortillas and all of the filling have been used.
- Spread the remaining creamy mixture over the enchiladas in the pan.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and sprinkle the shredded Monterrey Jack cheese evenly over the enchiladas.
- Return uncovered to the oven for 10-15 minutes or until cheese is melted.
- Serve with black beans, diced tomatoes, and sliced olives.
I love this meal because it is perfect for serving to company. It tastes awesome but doesn’t take all day to make (especially if you use a rotisserie chicken.) It can even be made ahead and frozen.
Do yourself a favor and make these soon and often. And do all your friends and family a favor and make these Creamy Cilantro Verde Enchiladas for them. ‘Cause face it. You’re that nice.
Tips for making Creamy Cilantro Verde Enchiladas
- Shredded rotisserie chicken works great in this recipe.
- For these enchiladas, I like to use Herdez Salsa Verde.
- When measuring the cilantro, you want mostly leaves, not the stems.
- Use full-fat cream cheese. Do not use low-fat or fat-free cream cheese.
- For the two cups of Monterey Jack Cheese, I grate an 8 oz. block.
- When placing the enchiladas in the 9×13 pan, you may have to squish one along the side of the pan, if you run out of room.
My Mexican Favorites
- 4 cups cooked chicken breast, cubed or shredded
- 1 cup salsa verde
- 1 small white or yellow onion, chopped
- 2 cloves garlic
- 1 jalapeño, seeded
- 1 cup cilantro, loosely packed
- ½ tsp salt
- 1 8 oz package full fat cream cheese, softened
- 10 regular size flour tortillas
- 2 cups Monterey Jack cheese, shredded (one 8 oz block)
- 1 can black beans, drained and rinsed (optional for serving)
- 2-3 Roma tomatoes, diced (optional for serving)
- 1 15 oz can olives, sliced (optional for serving)
- Preheat oven to 350 degrees.
- In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
- Once combined, add softened cream cheese and continue to blend until evenly mixed.
- In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
- Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
- Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
- Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
- Spread the remaining creamy mixture over the enchiladas in the pan.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
- Return uncovered to the oven for 10-15 minutes or until cheese is melted.
- Serve with black beans, diced tomatoes, and sliced olives
More must try weeknight dinners
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