Green Chile Chicken Lasagna Enchiladas


  • 8 oz cream cheese, softened
  • 1 (7 oz) can diced green chiles
  • 1 tablespoon lime juice or white vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3 cups shredded cooked chicken (about 1 lb)
  • 1 cup sour cream
  • 16 oz salsa verde
  • 8–10 (8-inch) flour tortillas, cut in halves
  • 2 cups shredded Monterey Jack cheese
  • Avocados for guacamole, if desired 
  1. Cook and shred chicken, if needed. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Mix in diced green chiles, lime juice or white vinegar, salt, cumin, and chili powder. Fold in shredded chicken until evenly combined.
  3. In a separate bowl, whisk together sour cream and salsa verde until smooth.
  4. Spread a thin layer of the salsa mixture (about 1/2 cup) on the bottom of the dish.

Bottom layer: Arrange tortilla halves (about 3 tortillas) to cover the bottom. Spread half of the chicken mixture evenly over tortillas. Spoon and spread a layer of salsa mixture over the chicken. 

Middle layer: Add another layer of tortilla halves (about 3 tortillas). Spread the remaining chicken mixture evenly. Add more salsa mixture and a light sprinkle of cheese.

Top layer: Finish with a final layer of tortilla halves (about 3 tortillas). Pour remaining salsa mixture evenly over the top. Sprinkle with the remaining Monterey Jack cheese.

  1. Bake uncovered for 30 minutes, until hot and bubbly and cheese is melted. Broil for 2–3 minutes for a lightly golden top, if desired.
  2. Let rest for 5–10 minutes before slicing. Serve warm with guacamole if desired. 

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