These salsa verde chicken enchiladas combine tender chicken with a creamy green chile and cream cheese sauce, then baked until bubbly. The cast iron skillet finish creates perfectly melted cheese and a comforting one-pan meal.
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In a 12-inch cast iron skillet over medium heat, melt the butter.
Add the chopped onion and sauté until softened.
Add the minced garlic and cook for about one minute until fragrant.
Stir in the diced green chiles, drained diced tomatoes, and softened cream cheese.
Season with salt, pepper, paprika, and cumin. Stir until the cream cheese is fully melted and the mixture is well combined.
Add the cooked, shredded chicken to the skillet and mix until everything is evenly coated.
Remove the filling from the heat. Evenly divide the chicken mixture among the 8 flour tortillas.
Roll up each tortilla tightly.
Pour 1 cup of salsa verde into the bottom of the same skillet, spreading it to cover the surface.
Arrange the rolled enchiladas in the skillet, seam-side down.
Pour the remaining 1 cup of salsa verde over the top of the enchiladas.
Top evenly with the shredded Monterey Jack cheese.
Bake in a preheated oven at 350°F for 30 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.
Cover and refrigerate leftovers up to 3 days. Reheat individual servings in a 325°F oven for 10–15 minutes or microwave covered for 1–2 minutes.
cast iron skillet (10-inch recommended) · stand mixer or hand mixer (optional, for mixing cream cheese sauce)
Yes. Assemble the enchiladas in the cast iron skillet, cover with plastic wrap or foil, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.
Warm corn or flour tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. Warm tortillas are pliable and won't tear.
Absolutely. Shred 2–3 cups of rotisserie chicken and skip the cooking step. This saves time and delivers the same flavor.
Bake until the sauce is bubbly around the edges and the cheese on top is melted and light golden, about 25–30 minutes at 350°F. The filling should be hot throughout.
Yes. Use sour cream or Mexican crema for a tangier sauce, or replace half the cream cheese with shredded Oaxaca or mozzarella for a lighter texture.
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