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Green Chicken Enchiladas

Green Chicken Enchiladas

Green Chicken Enchiladas

  • Cook Time: 30 Minutes
  • Yield: 4 Servings

A traditional enchilada with chicken, fresh cilantro and other Mexican-inspired ingredients. This is a mouthwatering option for any family meal or get-together.


  • 1 can Medium Green Enchilada Sauce
  • 1 c. onion, chopped
  • ¼ c. fresh cilantro
  • 2 cloves garlic, minced
  • 2 c. chicken breast, cooked and shredded
  • 13 c. crema Mexicana, can be substituted with softened cream cheese
  • ¼ c. oil
  • 8 6-in. corn tortillas
  • ½ c. queso fresco, crumbled
  • ½ tsp. chili powder
  • 4 lime wedges
  • cilantro sprigs, optional


  1. Preheat oven to 425 degrees. Combine first four ingredients in blender; process until smooth.
  2. In a separate bowl, combine chicken and Cacique® Crema Mexicana and ½ cup of salsa mixture.
  3. In a medium pan, heat 1 tablespoon of oil. Lightly fry one tortilla at a time for about 10 seconds each. Remove and drain oil on a paper towel. Add more oil to pan as necessary. Spoon about ¼ cup of chicken mixture down center of tortilla; roll up.
  4. Place tortilla, seam side down, in an 11 x7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, oil and chicken mixture.
  5. Pour remaining salsa mixture over enchiladas; sprinkle evenly with Cacique® Queso Fresco and chili powder.
  6. Bake at 425 degrees for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.