Green Enchiladas Chicken Cream Cheese is a delightfully creamy and flavorful dish that transforms weeknight dinners into a culinary experience. This recipe is a game-changer for anyone seeking a delicious, satisfying, and surprisingly easy meal that will become a family favorite.
Key Ingredients for Green Enchiladas Chicken Cream Cheese
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies, undrained
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can mild enchilada sauce (green)
- 1 (8-ounce) package cream cheese, softened
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 12 corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- Optional toppings: sour cream, fresh cilantro, sliced jalapeños
How to Make Green Enchiladas Chicken Cream Cheese
This Green Enchiladas Chicken Cream Cheese recipe is incredibly easy to make, promising a creamy, cheesy, and satisfying experience without the fuss. The blend of tender chicken, zesty green chilies, and velvety cream cheese creates a rich sauce that perfectly coats each tortilla. With a total preparation time of approximately 30 minutes, it’s ideal for busy weeknights.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Sauce Base: Add the undrained diced green chilies and the undrained Rotel diced tomatoes and green chilies to the skillet. Stir well and bring to a simmer.
- Incorporate Beans and Enchilada Sauce: Stir in the rinsed and drained black beans and the can of mild green enchilada sauce. Cook for 5 minutes, allowing the flavors to meld.
- Melt the Cream Cheese: Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese is completely melted and a smooth, creamy sauce has formed.
- Add Chicken: Stir in the cooked, shredded chicken into the creamy sauce. Ensure the chicken is well coated. Remove the skillet from the heat.
- Assemble the Enchiladas: Gently warm the corn tortillas. You can do this by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or by quickly dipping them in warm enchilada sauce (this helps them become pliable and prevents tearing).
- Fill and Roll: Spoon a generous amount of the chicken mixture into the center of each warmed tortilla. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.
- Top and Bake: Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle evenly with the shredded Monterey Jack cheese.
- Bake to Perfection: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Let the Green Enchiladas Chicken Cream Cheese rest for a few minutes before serving. Garnish with your favorite toppings like sour cream, fresh cilantro, or sliced jalapeños.
Why You’ll Love This Green Enchiladas Chicken Cream Cheese
You’ll absolutely adore these Green Enchiladas Chicken Cream Cheese for their unbelievably comforting and cheesy goodness, featuring a luscious, creamy verde sauce that makes every bite pure bliss. Making this dish at home is incredibly budget-friendly, offering a restaurant-quality meal for a fraction of the cost – a true win for your wallet! The combination of tender chicken, spicy-sweet green chilies, and the velvety cream cheese base, all enveloped in a perfectly baked tortilla and topped with mel ty cheese, makes it a standout compared to simpler chicken enchiladas. Don’t wait any longer; whip up this delightful Green Enchiladas Chicken Cream Cheese tonight and prepare to be amazed!
Storing and Reheating Tips
Storing Leftovers:
Once cooled, store any leftover Green Enchiladas Chicken Cream Cheese in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. Ensure the container is well-sealed to prevent the enchiladas from drying out.
Reheating:
- Oven: For best results, reheat covered in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can remove the foil for the last 5 minutes to re-crisp the cheese if desired.
- Microwave: For a quicker reheat, place a serving on a microwave-safe plate and microwave on medium power for 1-2 minutes, or until hot. Be aware that microwaving might slightly soften the texture.
Freezing for Future Meals:
If you’d like to freeze the Green Enchiladas Chicken Cream Cheese for later:
- Assemble the enchiladas in a freezer-safe baking dish, but do not bake them.
- Cover the dish tightly with plastic wrap, then with aluminum foil.
- Freeze for up to 2-3 months.
- When ready to cook, thaw overnight in the refrigerator, then bake as directed in the recipe (you may need to add a few extra minutes to the baking time).
Final Thoughts
This Green Enchiladas Chicken Cream Cheese recipe is the ultimate hug on a plate, offering an explosion of savory, creamy, and satisfying flavors. Give it a try and discover your new go-to weeknight meal that’s as comforting as it is delicious!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Green Enchiladas Chicken Cream Cheese
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 cup chopped yellow onion, 2 cloves garlic, minced
- Add the undrained diced green chilies and the undrained Rotel diced tomatoes and green chilies to the skillet. Stir well and bring to a simmer.1 (4-ounce) can diced green chilies, undrained, 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- Incorporate Beans and Enchilada Sauce: Stir in the rinsed and drained black beans and the can of mild green enchilada sauce. Cook for 5 minutes, allowing the flavors to meld.1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can mild enchilada sauce (green)
- Reduce the heat to low and add the softened cream cheese to the skillet. Stir continuously until the cream cheese is completely melted and a smooth, creamy sauce has formed.1 (8-ounce) package cream cheese, softened
- Stir in the cooked, shredded chicken into the creamy sauce. Ensure the chicken is well coated. Remove the skillet from the heat.2 cups cooked, shredded chicken
- Gently warm the corn tortillas. You can do this by briefly heating them in a dry skillet, in the microwave wrapped in a damp paper towel, or by quickly dipping them in warm enchilada sauce (this helps them become pliable and prevents tearing).12 corn tortillas
- Spoon a generous amount of the chicken mixture into the center of each warmed tortilla. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.
- Pour any remaining sauce from the skillet over the rolled enchiladas. Sprinkle evenly with the shredded Monterey Jack cheese.1 ½ cups shredded Monterey Jack cheese
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the Green Enchiladas Chicken Cream Cheese rest for a few minutes before serving. Garnish with your favorite toppings like sour cream, fresh cilantro, or sliced jalapeños.sour cream, fresh cilantro, sliced jalapeños