Green Chile Chicken Enchiladas

Why Make This Recipe

Green Chile Chicken Enchiladas are a delightful combination of creamy, cheesy goodness wrapped in warm tortillas. This dish is perfect for family dinners, gatherings, or even just a comforting meal for yourself. With a straightforward method and ingredients, you can whip these enchiladas up in no time. The blend of shredded chicken, cream cheese, and green chiles gives a mild kick that is satisfying and delicious.

How to Make Green Chile Chicken Enchiladas

Ingredients

• 2 cups cooked shredded chicken
• 8 ounces cream cheese, softened
• 1 can (4 ounces) diced green chiles
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 flour tortillas
• Sour cream, for serving
• Chopped cilantro, for garnish

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the shredded chicken, softened cream cheese, and diced green chiles.
3. Spread a small amount of enchilada sauce on the bottom of a baking dish.
4. Place a tortilla on a flat surface, add a portion of the chicken mixture, and roll it up.
5. Place the rolled tortilla seam-side down in the baking dish.
6. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
9. Serve hot, topped with sour cream and chopped cilantro.

How to Serve Green Chile Chicken Enchiladas

Serve Green Chile Chicken Enchiladas hot from the oven. Add a dollop of sour cream on top and sprinkle with chopped cilantro for freshness. These enchiladas go well with a side of rice and beans or a simple salad for a complete meal.

How to Store Green Chile Chicken Enchiladas

If you have leftovers, let the enchiladas cool completely before storing. Place them in an airtight container in the fridge. They can be kept for up to 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them on a plate for 1-2 minutes.

Tips to Make Green Chile Chicken Enchiladas

• Make sure the cream cheese is softened to mix easily with the chicken and chiles.
• You can add more green chiles if you like a spicier flavor.
• If you prefer, you can use corn tortillas instead of flour tortillas for a gluten-free option.

Variation

For a lighter take, you can substitute Greek yogurt for cream cheese. You may also experiment with different types of cheese or add vegetables like bell peppers or corn to the filling.

FAQs

Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great shortcut. It saves time and adds extra flavor.

Can I freeze these enchiladas?
Yes, you can freeze them. Assemble the enchiladas, cover them well, and store them in the freezer for up to 3 months. Bake from frozen; just add extra cooking time.

What can I serve with Green Chile Chicken Enchiladas?
These enchiladas pair well with rice, beans, guacamole, or a fresh green salad for a balanced meal.

Green Chile Chicken Enchiladas

A delightful combination of creamy, cheesy goodness wrapped in warm tortillas, perfect for family dinners or comforting meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked shredded chicken
• 8 ounces cream cheese, softened Ensure cream cheese is softened for easier mixing.
• 1 can (4 ounces) diced green chiles Add more chiles for a spicier flavor.
• 1 cup enchilada sauce Use some sauce for spreading in the baking dish.
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 pieces flour tortillas Corn tortillas can be used for a gluten-free option.
• to taste sour cream, for serving
• to taste chopped cilantro, for garnish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the shredded chicken, softened cream cheese, and diced green chiles.
3. Spread a small amount of enchilada sauce on the bottom of a baking dish.

Assembly

1. Place a tortilla on a flat surface, add a portion of the chicken mixture, and roll it up.
2. Place the rolled tortilla seam-side down in the baking dish.
3. Repeat with the remaining tortillas and filling.
4. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Cooking

1. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
2. Serve hot, topped with sour cream and chopped cilantro.

Notes

For a lighter take, substitute Greek yogurt for cream cheese. You may also experiment with different types of cheese or add vegetables like bell peppers or corn to the filling. Leftovers can be stored in an airtight container in the fridge for 3-4 days.