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Creamy Green Chile Chicken Enchiladas

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

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 8 corn or flour tortillas
  • 8 oz cream cheese, softened
  • 2 cups green chile enchilada sauce (use your favorite brand or homemade)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the softened cream cheese, minced garlic, cumin, salt, and pepper until smooth. Stir in the shredded chicken until it is evenly coated.
  3. Warm the tortillas briefly in a dry skillet or microwave to make them pliable. This prevents tearing when rolling.
  4. Dip each tortilla into the green chile enchilada sauce to lightly coat both sides.
  5. Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Pour the remaining green chile enchilada sauce evenly over the rolled tortillas.
  7. Sprinkle the shredded cheese over the top of the sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For a casserole style, layer the sauce, tortillas, chicken mixture, and cheese instead of rolling.
  • If you prefer a tangier flavor, use a salsa verde base for your sauce.
  • You can prepare this dish ahead of time; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

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