Creamy Green Chicken Enchiladas
These are the enchiladas that melt in your mouth — tender shredded chicken rolled in soft tortillas, drowned in a silky, creamy green sauce, and baked under a blanket of golden, bubbly cheese. Every bite is rich, tangy, and comforting, with fresh cilantro scattered on top.
With ~34g of protein per serving and only ~7g net carbs — the enchiladas that taste like a warm hug.
Why You'll Love This
Silky creamy green sauce, tender chicken, bubbly cheese
~34g protein per serving, only ~7g net carbs
One baking dish, 35 minutes, feeds a crowd
The enchiladas that melt in your mouth
Amazing Protein Recipes
Creamy Green Chicken Enchiladas
- Prep15 min
- Cook25 min
- Total40 min
- Servings6 (12 enchiladas)
- Calories (est.)437 kcal
Ingredients
- For the creamy green sauce
- For the enchiladas
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Blend the salsa verde, sour cream, cream cheese, chicken broth, cilantro, and garlic until completely smooth.
- Spread 1/2 cup of sauce in the baking dish.
- Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down.
- Pour the remaining sauce over the top. Sprinkle with the rest of the cheese.
- Bake 20–25 minutes until bubbly and golden on top.
- Garnish with fresh cilantro and serve hot.
Notes & Tips
- Blend until silky: The sauce should be completely smooth — any cream cheese lumps will melt unevenly.
- Warm the tortillas: Cold tortillas crack when rolled — warm them 10 seconds in the microwave first.
- Don't overfill: Two tablespoons of chicken per tortilla is plenty — overstuffed enchiladas burst open.
- Rest before serving: 5 minutes lets the cheese set so the enchiladas hold together when plated.
- Per serving, 2 enchiladas (estimate): 430 calories, 34g protein, 7g net carbs, 28g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in the oven at 350°F for 15 minutes — the microwave makes the tortillas soggy.
- Freezer: Freeze baked enchiladas up to 2 months; thaw overnight in the fridge.
Variations & serving ideas
- Beef version: Swap chicken for shredded beef or ground beef.
- Cheese version: Skip the chicken and fill with extra cheese and sautéed vegetables.
- Spicier: Use hot salsa verde or add a jalapeño to the sauce.
- Lighter sauce: Swap the cream cheese for extra Greek yogurt.
Storage
- Assemble the enchiladas ahead and refrigerate; bake when ready to serve.
- The Secret to a Sauce That's Silky, Not Grainy
- The secret is the softened cream cheese and the full blend. Cold cream cheese leaves lumps that never melt smooth, and a quick blend leaves the cilantro in chunks. Softened cream cheese plus a full 60-second blend gives you a sauce that's velvety and pours like silk.
Estimated nutrition
EstimatePer serving · recipe makes 6 (12 enchiladas)
| Nutrient | Amount per serving |
|---|---|
| Calories | 437 kcal |
| Total fat | 23 g |
| Saturated fat | 12 g |
| Cholesterol | 64 mg |
| Sodium | 580 mg |
| Total carbohydrate | 34 g |
| Fibre | 1.3 g |
| Sugars | 2.5 g |
| Protein | 23 g |
Estimated nutrition: calculated automatically from the ingredients, so treat it as a rough guide. Values vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Creamy Green Chicken Enchiladas?
About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Creamy Green Chicken Enchiladas?
The key ingredients include chicken, cream cheese, monterey jack cheese, garlic, low-carb tortillas and cilantro. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked enchiladas up to 2 months; thaw overnight in the fridge.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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