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Creamy Green Chile Chicken Enchiladas for a Weeknight Win

Close-up of baked green chile chicken enchiladas covered in melted cheese, sour cream drizzle, and fresh cilantro.
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Make these easy, creamy green chile chicken enchiladas for a flavorful, comforting dinner that comes together quickly. This recipe uses tender shredded chicken and zesty green chile sauce for a bright twist on classic enchiladas.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can mild green chiles, undrained
  • 1 (10 ounce) can mild green chiles, drained and chopped
  • 1 (10.5 ounce) can cream of chicken soup
  • 8 ounces cream cheese, softened
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 10-12 corn or flour tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup sour cream (optional, for topping)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded chicken, undrained green chiles, drained green chiles, cream of chicken soup, softened cream cheese, chicken broth, cumin, and oregano. Heat the mixture until the cream cheese is fully melted and the sauce is smooth and hot. Season with salt and pepper. This is your creamy green chile sauce base.
  4. Warm your tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  5. Dip each tortilla into the chicken and green chile sauce mixture to coat lightly, or spoon some sauce down the center. Place about 1/3 cup of the chicken filling mixture down the center of each tortilla.
  6. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining green chile sauce evenly over the rolled enchiladas.
  8. Top generously with the shredded Monterey Jack or Pepper Jack cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the enchiladas rest for 5 minutes before serving. Top with a dollop of sour cream and fresh cilantro, if desired.

Notes

  • For a zesty flavor boost, use fire-roasted green chiles if you can find them.
  • If you prefer a thinner sauce, add a splash more chicken broth while mixing the filling.
  • You can assemble this cheesy chicken bake ahead of time; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

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