Cream Cheese Chicken Enchiladas with Salsa Verde
Prep time: 
Cook time: 
Total time: 
Serves: 8 Tortillas
  • ½ onion, roughly chopped
  • 2 tablespoons fresh cilantro, chopped (or use frozen cubes)
  • 2 garlic cloves
  • 1 (7-ounce) bottle salsa verde (such as Herdez brand)
  • 1 teaspoon cumin
  • 3-4 cups shredded cooked chicken breast
  • 4 ounces cream cheese, softened in microwave
  • ¼ cup chicken broth
  • 8 corn tortillas
  • Cooking spray
  • ½ cup shredded pepper jack cheese
  • ½ teaspoon chili powder
  • cilantro and lime wedges, for garnish
  1. Preheat oven to 425°.
  2. Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
  3. Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
  4. Make an assembly line with a plate to drain tortilla, one to roll it and then a dish to transfer it to.
  5. Spoon about ¼ – ⅓ cup chicken mixture down center of tortilla; roll up.
  6. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
  7. Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.
  8. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Nutrition Information
Serving size: 1 Tortilla
Recipe by Faithful Provisions at