Creamy Green Chile Chicken Enchiladas
Make these easy, creamy green chile chicken enchiladas for a flavorful weeknight dinner. This recipe uses shredded chicken for quick preparation and features a zesty green chile sauce with melted cheese.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
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 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- Cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the softened cream cheese, sour cream, chicken broth, garlic powder, and cumin. Mix until smooth. This forms the base of your creamy sauce.
- Stir in the diced green chiles and the shredded chicken into the cream cheese mixture until everything is evenly coated. Season with salt and pepper.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
- Spoon about 1/4 cup of the chicken and sauce 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.
- Pour any remaining sauce mixture evenly over the rolled enchiladas.
- Top generously with the shredded cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- 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 directly from the refrigerator.
- Use your favorite quality green chile sauce for the best zesty flavor.
- If you prefer a thinner sauce, add a splash more chicken broth when mixing the filling.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 120