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Creamy Green Chile Chicken Enchiladas

Close-up of three baked green chile chicken enchiladas covered in melted, slightly browned cheese and fresh cilantro.
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Make easy, creamy green chile chicken enchiladas, perfect for a comforting weeknight dinner using shredded chicken and a zesty sauce.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 10 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 (10 ounce) can green enchilada sauce (medium heat)
  • 1 (4 ounce) can diced green chiles, drained
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the softened cream cheese, sour cream, milk, cumin, and garlic powder. Mix until smooth and creamy.
  3. Stir the shredded chicken into the cream cheese mixture until fully coated.
  4. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
  5. Dip each tortilla into the green enchilada sauce, coating both sides lightly.
  6. Place about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of the mixed cheeses over the filling.
  7. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining green enchilada sauce evenly over the rolled enchiladas.
  9. Top the entire dish with the remaining shredded Monterey Jack and cheddar cheeses.
  10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For a tangier flavor, add 1 tablespoon of lime juice to the cream cheese mixture.
  • If you prefer a thinner sauce, add up to 1/4 cup more milk to the sauce mixture before pouring over the top.
  • You can assemble this casserole ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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