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Creamy Green Chile Chicken Enchiladas for a Weeknight Win

Close-up of delicious green chile chicken enchiladas covered in melted white cheese and fresh cilantro.
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Make these easy, creamy green chile chicken enchiladas for a flavorful, zesty dinner that comes together quickly. This recipe uses tender shredded chicken and a rich green chile sauce for a comforting Southwest meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 (10 ounce) can green chiles, diced
  • 8 corn or flour tortillas
  • 8 ounces cream cheese, softened
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup sour cream or Greek yogurt
  • 1 (10 ounce) can green enchilada sauce
  • 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, mix the softened cream cheese, shredded chicken, diced green chiles, minced garlic, salt, and pepper until well combined. This is your filling.
  3. In a separate bowl, whisk together the chicken broth, sour cream, and green enchilada sauce until smooth. This is your creamy sauce.
  4. Pour about half a cup of the creamy sauce into the bottom of the prepared baking dish and spread it evenly.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat until all tortillas are rolled and placed in the dish.
  7. Pour the remaining creamy sauce evenly over the rolled enchiladas.
  8. Sprinkle the shredded cheese over the top of the sauce.
  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 a tangier flavor, use a high-quality, zesty green chile sauce.
  • If you prefer a casserole style, layer the tortillas, filling, sauce, and cheese in strips instead of rolling them.
  • This recipe is make-ahead friendly; assemble everything, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if baking straight from the refrigerator.

Nutrition

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