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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the cooked shredded chicken, 1 cup of shredded Mexican cheese blend, chopped poblano pepper, chili powder, ground cumin, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.

Take one flour tortilla and place about 1/4 to 1/3 cup of the chicken mixture in the center. Roll up the tortilla tightly around the filling. Repeat this process with the remaining tortillas and filling.

In a small saucepan over medium-low heat, add the softened cream cheese and milk. Stir with a spatula until the cream cheese is melted and the mixture is smooth. Add 1/2 cup of the salsa verde to the cream cheese mixture and stir until fully incorporated and heated through.

Spread the remaining 1/2 cup of salsa verde evenly at the bottom of the prepared baking dish.

Arrange the rolled enchiladas side-by-side in the baking dish over the layer of salsa verde.

Pour the creamy white salsa verde sauce generously over the enchiladas, ensuring they are well covered.

Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sauced enchiladas.

Bake for 20-25 minutes, or until the cheese is super melty and bubbly, and the sauce is simmering.

Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Top with sliced avocado, a dollop of plain Greek yogurt (or sour cream), and fresh chopped cilantro.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large bowl, combine the cooked shredded chicken, 1 cup of shredded Mexican cheese blend, chopped poblano pepper, chili powder, ground cumin, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.

Take one flour tortilla and place about 1/4 to 1/3 cup of the chicken mixture in the center. Roll up the tortilla tightly around the filling. Repeat this process with the remaining tortillas and filling.

In a small saucepan over medium-low heat, add the softened cream cheese and milk. Stir with a spatula until the cream cheese is melted and the mixture is smooth. Add 1/2 cup of the salsa verde to the cream cheese mixture and stir until fully incorporated and heated through.

Spread the remaining 1/2 cup of salsa verde evenly at the bottom of the prepared baking dish.

Arrange the rolled enchiladas side-by-side in the baking dish over the layer of salsa verde.

Pour the creamy white salsa verde sauce generously over the enchiladas, ensuring they are well covered.

Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sauced enchiladas.

Bake for 20-25 minutes, or until the cheese is super melty and bubbly, and the sauce is simmering.

Once baked, remove the enchiladas from the oven. Let them rest for a few minutes before serving. Top with sliced avocado, a dollop of plain Greek yogurt (or sour cream), and fresh chopped cilantro.
