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Creamy Green Chile Chicken Enchiladas for a Weeknight Dinner

Close-up of a single green chile chicken enchiladas, oozing with melted cheese and green sauce.
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Make these zesty and comforting Green Chile Chicken Enchiladas. They feature tender shredded chicken, a rich, creamy green chile sauce, and plenty of cheese, making them a perfect, easy Southwest chicken dinner for any night of the week.

Ingredients

Scale
  • 2 cups cooked, shredded 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 or Greek yogurt
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack or Pepper Jack cheese, divided
  • Cooking spray or oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, mix the softened cream cheese, sour cream, chicken broth, minced garlic, cumin, salt, and pepper until smooth. This creates your creamy base.
  3. Stir the shredded chicken and the can of diced green chiles into the cream cheese mixture. Mix until the chicken is evenly coated in the zesty sauce.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents them from tearing when rolling.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of cheese over the filling.
  6. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour any remaining green chile sauce mixture over the rolled enchiladas.
  8. Top the enchiladas evenly with the remaining 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 if desired.

Notes

  • For an extra bright flavor, use a high-quality roasted green chile sauce instead of canned diced chiles.
  • If you prefer a thinner sauce, add a splash more chicken broth when mixing the cream cheese base.
  • This recipe is make-ahead friendly; assemble the enchiladas, 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://flavorvista.com/green-chile-chicken-enchiladas-recipe/