Holy crow I am in love with these enchiladas. My friend Honoree makes this recipe and I finally decided to give them a try….they are so good! My husband hasn’t stopped talking about them since I made them and we even had a little bit of a tug-a-war over the last one. He wanted to take it for his lunch, but I wanted to eat it for breakfast….I won.
One of my favorite things about these yummy enchiladas is that they don’t have canned cream of chicken soup in them. Green salsa verde and cilantro give them a flavor that is so fresh and delicious your mouth is going to get spoiled and never want another type of enchilada again. I was a little worried when I tasted the green mixture in the blender and it tasted hot and over onioned. Mixing in the cream cheese fixed all that and turned it into the most delicious green sauce that has ever crossed my lips. I’m lucky there was enough chicken to fill all the tortillas. I couldn’t stop tasting it as I was filling them up. :)
Cilantro Verde Enchiladas
1 bunch Cilantro
2 cups salsa verde (green salsa or green enchilada sauce)
1 medium-large onion, quartered
1 jalapeno, seeded and sliced (keep some seeds if you like heat)
1 Tbsp chopped garlic (1-2 large segments)
1/4-1/2 tsp salt or to taste (this will depend on the salsa verde you use)
1 8 ounce cream cheese
10 tortillas
4-5 cups diced or shredded cooked chicken (I used six pre-frozen breasts from Costco. If using fresh chicken, three or four large ones would probably be plenty.)
2 cups monteray jack cheese, shredded
Cook your chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil to add another level of greatness to the enchiladas. Preheat your oven to 350°.
In a blender combine onion, salsa, cilantro, garlic, jalapeno and salt. Blend until smooth. Stir in softened cream cheese. Pour half of the sauce over the chicken and stir until well coated. Reserve remaining sauce to pour over the enchiladas.
Scoop about 1/2 a cup of chicken mixture in each tortilla, roll up and place side by side in a lightly greased 9×13 pan. Pour reserved sauce over finished enchiladas and cover with tinfoil. Bake for about 30-35 minutes remove foil and sprinkle evenly with shredded cheese. Bake uncovered for 10-15 more minutes.
Make sure enchiladas are heated through and enjoy. They taste great served with black beans, tomato, and olives.
Happy cooking!
~Maria
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{ 37 comments… read them below or add one }
These look amazing, I’m going to try them tonight!!!
your family is going to be sooo happy you did.
Oh my those looks so delicious! We are having company this weekend and I’m thinking I must make these. Sorry we got cut off again last night ya know I live in the boonies! It was nice to visit with you for a short time and I think we need a girls trip again!
P.S. great photos too Maria!
I thought you must be driving. ha ha… I forgot you really are out in the middle of nowhere. Yes we need a girls trip and it was so fun to talk to you. I miss ya!
That looks so yummy!
Oh my heck Maria! I am so excited to try these. They look divine.
I thought you would like this recipe. It really is delicious!
I wish my husband and kids liked cilantro – these look so good! And way to go on winning the enchilada tug-of-war!:)
There’s a chance your kids and hubby won’t realize it is cilantro. It is such a nice mix of flavors. I’m actually just starting to appreciate recipes with cilantro in them. I didn’t like it for years. Sim says he doesn’t like coconut but there are a few things I bake that he loves and they have coconut in them. I love making him eat his words.
these look so yummy, have to add them to the menu plan soon!
what brand of salsa verde did you use?
i like that these don’t have canned soup in them too. lately anything i’ve made with that in it makes me want to gag. my tastebuds are crying out, “only fresh stuff, please!”
I used Herdez. I had two 8 oz cans in my pantry. I am sure any brand will be great.
I. LOVE. CILANTRO! And those birds nests are the CUTEST!
GAH! Those look delicious. I want to eat them right now. Or maybe tonight. Yeah, I’ll make them tonight. :)
I made these last night! I lucked out and had all the ingredients in the pantry! They are delish! My kids even ate them!
Maria- this recipe is so delicious, made it today!
I think you would have to have defective tastebuds not to like this recipe. I am so glad you tried it and liked it!
I totally agree with NOT using the can of chicken stuff- yours sound really good- you pulled me in with cilantro and enchilda in your title. Glad you got the last bites for breakfast!!
These enchiladas sound fabulous!
Ooooh, that looks absolutely amazing!!! I want it, right now. The end. ;-)
Hey Sis,
Thanks so much for the recipe– WE LOVE IT! To all you out there who haven’t tried it yet, do it, it will change your life.:)
Okay. After reading this post a few weeks ago, I began to have major cravings for this recipe. I waited. And waited. And resisted. But alas alack, I gave in today and I wanted to slap myself for waiting so long. Man Alive, these are good! My hubby (not big on mexican food) gobbled them up and took the last of them to work (sob!). My 4 yr. old daughter helped me make them and kept stealing licks of the sauce. My brother lamented that I didn’t share enough with him when I brought a few over for him to try. My mom stole some of his! LOL Needless to say, I’ll be making them again, very very soon. Thanks!
This looks like something I must try.
These will be on my menu this week. YUMMY I was wondering if anyone has made them with corn tortillas ???
These are SO good! This recipe has become my go-to recipe for having first-time company over, and it’s always a hit! My favorite is to make it with shredded pork cooked in the crockpot with lime juice, olive oil and garlic. Thanks for sharing this recipe, it has changed my life…(not to be overly dramatic or anything).
Don’t worry I am over dramatic when it comes to delicious food. I totally understand. Glad you like them!
I could eat that chicken mixture all by itself! Yum. Any drink recommendation to pair it with? Mojito, perhaps?
Do you think that using corn tortillas would ruin this recipe? The whole gluten thing is a problem for so many people. I think the texture is really chewy when you use flour tortillas although they taste delicious. I love your recipes, Maria! :)
Hi Toni, So sorry for the late reply! I don’t think it would ruin it, just change the flavor and texture a bit. I would love if you tried it out to let us know, because you’re right, there are a lot with the gluten sensitivity.
I use corn tortillas today for my husband and the recipe was amazing. I also didn’t have any cilantro and was afraid it would be ruined without it but it was awesome.
Made them tonight for dinner they are wonderful.24 year old DGD who lives with us had to take some to her friend because they are so good. He likes to cook is it ok to share the recipe? I’m sure he’ll ask for it..At our riverhouse in the summer we have a big family vacation and now I’ll have something new and wonderful to cook for everyone. Thank you so much Jude
So glad you liked it Judy, it’s one of my favorites too. And yes, share away! Thanks so much for letting us know, it will make Maria’s day :)
We have been making these for months now, thanks to you, and it’s our favorite!!! I don’t normally care for cilantro, so I didn’t think I’d like them, but I LOVE them, and our 3 picky eater kids love them too.
Thank you, thank you, thank you!
Made these as an early dinner for my family today and they were a HUGE hit! Even my extremely picky son loved them and I assumed he wouldn’t even try them. I can’t wait to make them again and I will make extra to freeze. Thank you for sharing!
I made these for my family and my husband said I could open a restaurant serving just these enchiladas…LOL. I ate so much of the cilantro mixture I was worried I wouldn’t have enough left for the enchiladas. I think it would be an awesome dip!
Ha ha, you are so funny! I love love love the idea of making this as a dip!!!
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