Green Chile Chicken Enchiladas feature tender, juicy chicken mixed with a cream cheese and sour cream mixture with diced green chiles, onion, spices, and cheese.
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Mexican food is a family favorite around here. These enchiladas are always a hit, just like our Beef Enchiladas. If you prefer a red enchilada sauce, try my Sour Cream Chicken Enchiladas.
Why Make These Chicken Enchiladas
These Chicken Enchiladas come together in under an hour, making them the perfect busy, weeknight meal.
Shredded chicken enchiladas are packed with flavor that the whole family enjoys and I love how simple this recipe is to toss together. It's a versatile dish that goes great with your favorite Mexican rice and Pinto beans, black beans, or refried beans.
This is a good make-ahead freezer meal. Make a casserole dish full of enchiladas for now and freeze another container for later.
Ingredients Needed
- Cooked chicken: This recipe is a great way to use up any leftover chicken breast or chicken thighs from another meal. Rotisserie chicken is also an option.
- Olive oil: Or any other type of oil.
- Onion: White onion, diced.
- Green Chiles: They add more flavor than slice.
- Garlic: Fresh minced is best.
- Spices: salt, black pepper, and cumin
- Green chile enchilada sauce: Whatever your favorite brand is.
- Dairy: Sour cream, softened cream cheese, and shredded pepper Jack cheese.
- Corn tortillas: These are preferred, but 7-8 inch flour tortillas can be substituted.
How to Make Cream Green Chile Chicken Enchiladas
- Step 1: Heat oil in a skillet and add onions. Cook onions and add garlic. Cook a bit longer and remove from heat.
- Step 2: In a large bowl, make the creamy chicken filling by combining enchilada sauce, sour cream, chicken, cooked onions and garlic, softened cream cheese, chiles, cheese, herbs and spices. Mix to combine.
- Step 3: Heat the tortillas so they're easier to work with and risk cracking less. Then lay out warmed corn tortillas and spoon some of the enchilada filling onto the tortillas.
- Step 4: Add the rest of the enchilada sauce and the rest of the sour cream to a small bowl and whisk to combine.
- Step 5: Wrap each of the chicken mixture-filled enchiladas up and arrange in a baking dish, place seam side down to help them stay wrapped up.
- Step 6: Pour enchilada sauce mixture over filled tortillas. Add the remaining cheese on top of the sauce-covered enchiladas. Bake in a preheated oven and enjoy.
Easy Dinner Tips
- Serve with a little sour cream, fresh squeezed lime juice, fresh cilantro, diced green onions, and hot sauce, if desired.
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Overtime, the sauce and wet chicken mixture inside may start to breakdown the tortillas integrity.
- Pepper Jack cheese can be swapped out for a Mexican blend of cheese or just cheddar cheese.
- Chicken can be swapped out for cooked pork or turkey.
Recipe Faq's
Corn tortillas are traditional for enchiladas. But flour tortillas will also work and are equally delicious. The 7 -8 inch flour tortilla size works the best.
Yes, I would recommend making this in a freezer-safe disposable container from the beginning. Once you've baked it, let it cool completely, then cover with plastic wrap and foil before freezing for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
I like to add sour cream, and some pica de Gallo to them. They are delicious served with some Fire Roasted Salsa.
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Green Chile Chicken Enchiladas
Ingredients
- 2 cups cooked chicken
- 1 tablespoon olive oil
- 1/2 onion diced
- 4 cloves garlic minced
- 1-7 ounce can diced green chiles
- 1-14 ounce can green chile enchilada sauce
- 1/2 cup sour cream
- 6 ounces cream cheese softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 3 cups shredded pepper jack cheese
- 10 corn tortillas
Instructions
- Preheat oven to 375 degrees
- In a small skillet heat olive oil on medium heat and add onions. Cook 3-5 minutes then add garlic and cook another 30 seconds. Remove from heat.
- In a medium bowl whisk 1/2 cup enchilada sauce, 1/4 cup sour cream until combined. Mix in chicken, onions, garlic, cream cheese, chiles, cumin, salt, pepper and 1 1/2 cups pepper jack cheese.
- In a small bowl add the remaining enchilada sauce and the remaining 1/4 cup sour cream and whisk until combined.
- Spray a 9x13 baking dish with cooking spray.
- Place a few corn tortillas on a microwave safe plate and cover with a damp paper towel. Heat 30-45 seconds to steam.
- Then add about 1/2 cup chicken mixture to each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the enchilada sauce mixture over the rolled tortillas. Sprinkle the remaining cheese over the top
- Bake uncovered for 30-35 minutes or until hot and bubbly.
Although I haven't tried it with this particular recipe you could just layer tortillas with the filling and then add the sauce on top as the recipe states. If you try it message me and let me know how it turns out 🙂 Happy you enjoyed it!
Wendie, We loved these enchiladas with flour tortillas. Is there a way to make these into a casserole with the flour tortillas also?
Yay!
Delicious!
this was so good! I wondered if you have an idea for how to make it into an enchilada casserole -(like where you just tear the tortillas into pieces?
Line 3
Ingredients says cream cheese but in directions it’s not used or mentioned.
Yay Jamie! So happy you both loved them 🙂 Thanks for the great review!