Go Back

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
Cook Time 25 minutes
Total Time 40 minutes
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.