Creamy Green Chile Chicken Enchiladas

Why You’ll Love This Recipe

I love how this recipe delivers bold flavor without needing hours in the kitchen. It’s weeknight-friendly but impressive enough to serve guests. The sauce—made from green enchilada sauce, green chiles, sour cream, and cream cheese—is what really makes these enchiladas shine. It’s velvety, tangy, and rich, coating every inch of the tortillas and chicken in creamy goodness. Plus, the leftovers (if there are any) reheat beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked shredded chicken

• 1 1/2 cups shredded Monterey Jack or Mexican blend cheese

• 1 (10 oz) can green enchilada sauce

• 1 (4 oz) can diced green chiles

• 1/2 cup sour cream

• 4 oz cream cheese, softened

• 8 small flour or corn tortillas

• 1 tbsp olive oil or butter

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and black pepper, to taste

• Fresh cilantro, optional, for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. In a large bowl, I combine the shredded chicken, half of the cheese, garlic powder, onion powder, salt, and pepper.

3. In another bowl, I whisk together the green enchilada sauce, diced green chiles, sour cream, and softened cream cheese until it’s smooth and creamy.

4. I spoon the chicken mixture evenly onto each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.

5. I pour the creamy green chile sauce evenly over the top of the enchiladas, making sure they’re fully covered.

6. I sprinkle the remaining cheese on top.

7. I bake them uncovered for about 25 minutes, until the edges are golden and the cheese is bubbly.

8. I garnish with chopped fresh cilantro before serving, if I have it on hand.

Servings and timing

This recipe serves 4 to 6 people.

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• I often use rotisserie chicken to save time and add extra flavor.

• If I want more texture, I sauté some onions or bell peppers and mix them into the filling.

• For a spicier version, I swap out the Monterey Jack for pepper jack cheese.

• Corn tortillas work beautifully if I want a more traditional flavor, but I warm them slightly to prevent cracking.

• A squeeze of lime juice in the sauce adds a bright note that cuts through the richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. They also freeze well—either before or after baking.
To reheat, I use the oven for the best texture (about 15–20 minutes at 350°F), but the microwave works in a pinch. If the sauce thickens too much, I add a splash of milk or broth before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often assemble the enchiladas ahead of time and store them covered in the fridge until I’m ready to bake. They can also be frozen unbaked and thawed before cooking.

Are these enchiladas spicy?

They’re mild with a little warmth from the green chiles. If I want more heat, I use hot green chiles or add a dash of cayenne pepper to the filling.

Can I use corn tortillas instead of flour?

Absolutely. I’ve used both and love each for different reasons. I warm the corn tortillas first to make them more pliable and avoid tearing.

What should I serve with these enchiladas?

I usually pair them with Spanish rice, refried beans, or a simple green salad. Chips and salsa or guacamole are always a hit too.

Can I use a different kind of cheese?

Yes, I’ve made these with cheddar, Colby Jack, or even a blend of cheeses. As long as it melts well, it’ll work.

Conclusion

Creamy Green Chile Chicken Enchiladas are one of my go-to comfort meals when I want something cozy and flavorful. With just the right mix of creamy, cheesy, and tangy ingredients, they come out of the oven golden, bubbly, and impossible to resist. Whether I’m making them for a busy weeknight or sharing with friends, this recipe always hits the spot.

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