After watching an episode of Magnolia Table in which Joanna Gaines cooked her Sour Cream Chicken Enchiladas, my mom and I were inspired to try out a similar version in our own kitchen. The enchiladas we made for dinner the next night were SO good! The creamy, cheesy filling of these enchiladas is perfectly complemented by the tanginess of the green chilis and salsa verde. It’s comfort food with a bit of a kick. And hidden amidst all that yummy, cheesy goodness, is some healthy, poached chicken.
If you love Mexican food and are searching for an easy dinner option, this recipe is the perfect choice.
You can find all of the ingredients for this dish at Trader Joe’s. We used Trader Joe’s Fancy Shredded Mexican Style Cheese Blend, Trader Joe’s 10 pack of flour tortillas, and Trader Joe’s Salsa Verde with fresh tomatillos and jalapeños.
The enchiladas pair well with rice, beans, avocado, and sour cream. Or you can serve ’em up with some chips, salsa, and guacamole. If you want to make homemade guac, mix together some mashed avocado, a bit of lime juice, chopped tomato and red onion, and a dash of salt. Voila! Better than store bought!
As you’re planning your meals this week, make sure to add this yummy enchilada recipe to the list! It is sure to inspire some smiles around the dinner table.
Simple & Delicious Chicken Enchiladas with Salsa Verde
Ingredients
- 2 chicken breasts (1 ½ – 2 lbs.)
- salt, pepper, and granulated garlic (to season chicken)
- 6 oz. cream cheese (softened)
- 1 ¼ cup Mexican-style shredded cheese blend (plus some extra to “top off” enchiladas)
- small can of diced chilis
- 12 oz. jar of Trader Joe’s Salsa Verde
- ½ cup heavy whipping cream
- 10 pack flour tortillas
- cilantro (optional, for topping)
Instructions
- To poach chicken, preheat oven to 375˚F.
- Place chicken breasts in a baking dish. Season chicken with a few sprinkles of salt, pepper, and granulated garlic. Add some water to bottom of baking dish. Cover with foil and bake for 40 min.
- While chicken bakes, begin preparing filling. In a large bowl, mix together softened cream cheese, Mexican-style shredded cheese blend, and diced chilis. Set aside.
- Prepare the enchilada sauce. Heat Trader Joe’s Salsa Verde and heavy whipping cream in a medium-sized saucepan over medium heat. Stir until warm and slightly thickened. Set aside.
- When fully cooked, remove chicken from oven and lower heat in oven to 350˚F. Shred chicken and add to filling mixture. Mix thoroughly.
- Spray a 13 x 9 pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of pan.
- Stuff the tortillas. Place about a 1/3 cup of filling in center of tortilla and roll tightly. Place in prepared 13 x 9 pan.
- Cover tortillas with remaining sauce and top off with a few generous handfuls of shredded cheese.
- Cover pan with foil and cook at 350 ˚F for 20 minutes. Remove foil and cook for additional 10 minutes until cheese is bubbly and slightly brown.
- Top off your enchiladas with some cilantro.
- Dig in and Enjoy!
I love to read about the delicious recipes you make, Elizabeth! This looks like such a fun, unique variation. Hopefully I can get my family to try this with me soon – can’t wait. 😉
Thank you so much for your kind comment, Christie! I hope you and your family enjoy the enchiladas 🙂