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Creamy Green Chile Chicken Enchiladas for a Weeknight Dinner

Close-up of delicious green chile chicken enchiladas topped with melted, slightly browned cheese.
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Make these easy, creamy green chile chicken enchiladas for a flavorful Southwest dinner that comes together quickly. This recipe uses tender shredded chicken and zesty green chile sauce for a comforting, cheesy bake.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can green chiles, diced (undrained)
  • 1 (10 ounce) can cream of chicken soup
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 10-12 corn or flour tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup shredded cheddar cheese (for topping)
  • 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 chopped 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, diced green chiles, cream of chicken soup, softened cream cheese, sour cream, cumin, salt, and pepper into the skillet. Mix well until the cream cheese melts and the mixture is creamy.
  4. Pour the chicken broth into the skillet and stir to combine everything into a thick, creamy filling. This is your zesty green chile sauce base.
  5. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable. This prevents tearing when rolling.
  6. Dip each tortilla briefly into the remaining chicken broth or a small amount of extra sauce to soften it further.
  7. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour any remaining sauce evenly over the rolled enchiladas in the dish.
  9. Top the enchiladas generously with the Monterey Jack/Pepper Jack cheese and the cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh chopped cilantro.

Notes

  • For a make-ahead option, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • If you prefer a spicier flavor, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the filling mixture.
  • Corn tortillas give a more traditional texture, but flour tortillas hold up well to this creamy filling.

Nutrition

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