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Creamy Green Chile Chicken Enchiladas

Close-up of three baked green chile chicken enchiladas covered in melted white and yellow cheese and green sauce.
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Make these creamy green chile chicken enchiladas for a flavorful, comforting weeknight dinner. This easy recipe uses tender shredded chicken and zesty green chile sauce for a bright taste.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 8 corn or flour tortillas
  • 1 (10 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Mix until smooth and creamy. This forms your base sauce.
  3. In a separate bowl, mix the shredded chicken with half of the green chile sauce mixture until the chicken is coated.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into the remaining green chile sauce mixture to coat lightly.
  6. Fill each tortilla with a portion of the seasoned chicken mixture. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour any remaining green chile sauce mixture evenly over the rolled enchiladas.
  8. Top the enchiladas generously with the shredded cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For an extra zesty flavor, use fire-roasted green chiles.
  • You can make this a green chile chicken enchilada casserole by layering the ingredients instead of rolling them.
  • This recipe is freezer-friendly; assemble completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://chefsily.com/green-chile-chicken-enchiladas/