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Creamy Green Chile Chicken Enchiladas for a Weeknight Win

Three delicious green chile chicken enchiladas covered in melted cheese and sour cream.
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Make these zesty and bright Green Chile Chicken Enchiladas for a comforting Southwest dinner that comes together quickly. This recipe uses tender shredded chicken and a rich, creamy green chile sauce, making it an easy family favorite.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can mild green enchilada sauce
  • 8 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 10 medium flour tortillas (or corn tortillas)
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup sour cream (for topping)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded chicken, diced green chiles, green enchilada sauce, softened cream cheese, chicken broth, cumin, and oregano into the skillet. Cook, stirring often, until the cream cheese is fully melted and the sauce is smooth and heated through. Season with salt and pepper. This is your flavorful filling.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  5. Dip each tortilla briefly into the remaining enchilada sauce (or a small amount of the filling mixture) to coat lightly. Fill each tortilla with about 1/4 cup of the chicken mixture and roll it up tightly.
  6. Place the rolled enchiladas seam-side down in the prepared baking dish.
  7. Pour any remaining sauce mixture evenly over the rolled enchiladas. Sprinkle the shredded cheese over the top.
  8. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let the enchiladas rest for 5 minutes before serving. Top each serving with a dollop of sour cream and fresh cilantro.

Notes

  • For a tangier sauce, you can substitute half of the cream cheese with plain Greek yogurt. This keeps the dish creamy while adding a nice zip.
  • If you prefer a casserole style, layer half the tortillas, half the filling, and half the cheese, then repeat the layers. Bake as directed.
  • This recipe is freezer-friendly. Assemble the entire dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator and add about 15 minutes to the baking time.

Nutrition

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