Creamy Chicken Enchiladas with Verde Sauce

Main Course Quick & Easy

Creamy Chicken Enchiladas with Verde Sauce

★★★★ ☆ 4.2 (93)

These creamy chicken enchiladas smothered in tangy verde sauce are perfect for a cozy weeknight dinner. Easy to make and packed with flavor, they’re sure to become a family favorite in no time.

◷ 16 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup tomatillo salsa 1 small onion, chopped 2 cloves garlic, minced 2 teaspoons oil 3 cups shredded cooked chicken breasts 1 (4 ounce) can chopped green chiles, drained 1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA 8 (6 inch) flour tortillas

Seasonal Fruit Delight

Instructions

Step 1

Preheat your oven to 350°F. In a bowl, mix together the sour cream and salsa until smooth and combined. Heat some oil in a large skillet over medium heat, then add the onions and garlic. Cook, stirring occasionally, for about 4 to 5 minutes until they’re soft but still have a bit of crunch. Stir in the cooked chicken, half of the sour cream mixture, the chiles, and half a cup of cheese.

Step 2

Spoon about a third of a cup of the chicken mixture onto the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in a greased 13x9-inch baking dish. Pour the remaining tomatillo sauce over the top and sprinkle with the rest of the cheese. Cover the dish with foil and bake for 15 to 20 minutes, until everything is warmed through and bubbly.

Why You’ll Love This Recipe

This dish combines tender chicken with a rich, tangy verde sauce that brings bright, fresh flavors to every bite. The creamy filling balances the slight heat and zest, making it comforting yet exciting. It’s a great way to enjoy Mexican-inspired flavors in a simple, satisfying meal.

Serving Suggestions

Serve with a side of Mexican rice or a fresh green salad to balance the richness. A dollop of sour cream or a sprinkle of chopped cilantro on top adds a nice touch. For extra crunch, add some sliced radishes or pickled jalapeños on the side.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and prevent the tortillas from drying out. You can also freeze the enchiladas before baking for up to 2 months—just thaw and bake as usual.