Ingredients
Scale
- 4 cups shredded chicken (such as the meat from 1 large rotisserie chicken)
- 1 (8 ounce) block cream cheese, softened to room temperature
- 1½ cups salsa verde
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 10 flour tortillas (soft taco size; one 17.5 ounce package works perfectly)
- 1 cup green enchilada sauce
- 1 cup shredded Mexican cheese blend
- Optional toppings: sliced green onions, chopped fresh cilantro, chopped red onion, diced avocado or guacamole, sour cream, lime wedges
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine shredded chicken, cream cheese, salsa verde, green chiles, chili powder, cumin, cayenne (if desired), garlic powder, and onion powder until creamy.
- Spoon the chicken mixture into the center of each tortilla.
- Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the green enchilada sauce over the tortillas and sprinkle with shredded Mexican cheese blend.
- Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbling. Garnish with your choice of toppings and serve warm.
Notes
For a spicier version, increase the cayenne pepper.
You can use leftover rotisserie chicken for a quicker preparation.
Feel free to customize toppings according to your preference.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.