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Creamy Green Chile Chicken Enchiladas

Close-up of a delicious green chile chicken enchiladas smothered in melted cheddar and Monterey Jack cheese.
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Make these easy, creamy green chile chicken enchiladas for a zesty, comforting weeknight dinner. This recipe uses shredded chicken and results in a flavorful, cheesy bake.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10 ounce) can mild green enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 medium flour or corn tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1 tablespoon vegetable oil (optional, for warming tortillas)

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, cumin, garlic powder, salt, and pepper. Mix until smooth and fully combined.
  3. In a separate large bowl, mix the shredded chicken with half of the green enchilada sauce and the drained diced green chiles.
  4. Gently warm the tortillas for about 15 seconds per side in a dry skillet or microwave to make them pliable. If using corn tortillas, lightly brush with oil before warming to prevent cracking.
  5. Dip each tortilla briefly into the remaining green enchilada sauce to coat lightly.
  6. Spread a thin layer of the cream cheese mixture down the center of each tortilla. Top with a spoonful of the chicken mixture.
  7. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour the remaining green enchilada sauce evenly over the rolled tortillas.
  9. Top the entire dish with the shredded cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a spicier flavor, use hot green chile sauce or add a pinch of cayenne pepper to the cream cheese mixture.
  • If you prefer a casserole style, layer half the tortillas, half the chicken mixture, and half the sauce, repeating the layers before topping with cheese.
  • This recipe is great for meal prep; assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

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