Creamy Chicken Enchiladas with Salsa Verde & Chipotle
Scale Recipe
Adjust ingredient quantities for your desired serving size
For the Chicken Filling
Chipotles add smoky heat—adjust to taste
Ingredients
- 3 cups Shredded Cooked Chicken
- 1 cup Salsa Verde (Green Salsa)
- 1 can Chopped Green Chilies (4 Ounces)
- 1 ½ tablespoons Chopped Chipotles In Sauce
Instructions
- In a large bowl, mix chicken, salsa verde, green chilies, and chipotles until well combined.
- Set aside while preparing tortillas and pan.
Prep: 10 min • Cook: No time • Wait: No time
For the Assembly & Baking
Soak tortillas briefly to prevent cracking during rolling
Ingredients
- 8 whole Flour Tortillas (8-Inch)
- 1 cup Chicken Broth
- 2 cups Whipping Cream
- ¾ cup Shredded Monterrey Jack Cheese
- ¾ cup Shredded Pepper Jack Cheese
Instructions
- Preheat oven to 350°F (177°C).
- Lightly coat the bottom of a 9x13-inch baking dish with whipping cream.
- Briefly soak each tortilla in warm chicken broth for 2–4 seconds.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Sprinkle Monterrey Jack cheese evenly over the top.
- Pour additional whipping cream over enchiladas—cream should come about 3/4 of the way up the sides without fully covering.
- Bake uncovered for 35 minutes, until cheese is golden and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving.
Prep: 10 min • Cook: 35 min • Wait: No time
Notes
A rich and indulgent bake with smoky chipotle heat and velvety cream—these enchiladas are a galley favorite for festive feasts or quiet nights below deck. Keeps well in the ship’s stores for up to 3 days. For a zestier voyage, garnish with chopped cilantro and a squeeze of lime.