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Creamy Green Chile Chicken Enchiladas for a Flavorful Weeknight Dinner

Three rolled green chile chicken enchiladas covered in melted cheese and cilantro on a white plate.
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You will love these easy, creamy green chile chicken enchiladas! They bring bright, zesty flavor and comforting cheese, making them the perfect quick Southwest chicken dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 (10 ounce) can green chiles, diced (undrained)
  • 8 corn or flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack or Pepper Jack cheese, divided
  • 1 cup green enchilada sauce (store-bought or homemade)
  • Cooking spray
  • Fresh cilantro, chopped (for garnish)

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, garlic powder, cumin, salt, and pepper until smooth. This is your creamy filling base.
  3. Stir the shredded chicken and diced green chiles into the cream cheese mixture. Mix well until the chicken is fully coated.
  4. Warm your tortillas briefly in the microwave or a dry skillet to make them pliable. This stops them from tearing when you roll them.
  5. Dip each tortilla lightly into the green enchilada sauce to coat both sides. This adds flavor and moisture.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of cheese over the filling, then roll the tortilla up tightly.
  7. Place the rolled enchiladas seam-side down in the prepared baking dish.
  8. Pour the remaining green enchilada sauce evenly over the rolled enchiladas.
  9. Top generously with the remaining 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. Garnish with fresh cilantro.

Notes

  • For a make-ahead option, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • If you want more heat, use hot green chiles or add a dash of your favorite hot sauce to the filling mixture.
  • Using rotisserie chicken makes this a fantastic quick family meal when you need dinner fast.

Nutrition

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