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    Home » Entrees » Green Chile Chicken Enchiladas

    Green Chile Chicken Enchiladas

    Published: Dec 30, 2019 · Modified: Aug 22, 2021 by Wendie · 24 Comments

    Jump to Recipe Jump to Video

    These Green Chile Chicken Enchiladas are loaded with chiles, chicken, and cheese. Super easy recipe, that's perfect for a quick weeknight meal!

    Chicken enchiladas on a white plate.We love all Mexican food in our house. So I knew we would love these enchiladas, they're creamy, loaded with chicken and cheese. Add a side of rice and beans and this totally hits the spot. Make these enchiladas for your family, and they'll be begging for more.

     

     

    Tips for making green chili chicken enchiladas

    • Warming the tortillas up for a few minutes in the microwave helps ensure they won't crack too much.
    • Leftover chicken works wonderfully for these enchiladas. But if you don't have any, just grab a rotisserie chicken from the store.
    • You could also use leftover shredded turkey or even pulled pork for a delicious variation.
    • I use pepper jack cheese because that's our favorite. But you could really use any cheese you prefer.
    • These enchiladas make a perfect freezer meal. I just recommend using a disposable metal tin covered with foil. Just thaw for about a couple of hours or overnight in the fridge then bake as directed.

     

     

    A baking dish filled with chicken enchiladas.Next time your craving Mexican food gives these enchiladas a try. They are absolutely to die for! Even the pickiest of eaters love these, which makes them an easy family-friendly weeknight meal.

     

    A spatula picking up some enchiladas.Can you use flour tortillas for enchiladas?

    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.

     

     

    A fork picking up a bite of enchiladas.Here are a few of my Mexican-inspired favorites!

    • Easy Chicken Enchiladas
    • Chilis Copycat Chicken Enchilada Soup
    • Tequila Lime Chicken Burrito Bowl
    • Chicken and Pepper Jack Cheese Taquitos
    • Easy Beef Enchiladas

     

    Chicken enchiladas on a plate with a bite missing.MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.

     

     

    Chicken enchiladas on a white plate.

    Green Chile Chicken Enchiladas

    Wendie
    These Green Chile Chicken Enchiladas are loaded with chiles, chicken and cheese. Super easy recipe, that’s perfect for a quick weeknight meal!
    4.37 from 183 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Entrees
    Cuisine Mexican
    Servings 6 -8
    Calories 786 kcal

    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.
    • *Soft flour tortillas can be used instead of corn. No need to pre-cook flour tortillas prior to assembling the enchiladas.

    Video

    Nutrition

    Serving: 1gCalories: 786kcalCarbohydrates: 44gProtein: 33gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 34gTrans Fat: 1gCholesterol: 108mgSodium: 537mgFiber: 8gSugar: 12g
    Keyword enchiladas, green chili
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      June 16, 2020 at 2:53 pm

      Step number 3. 🙂

    2. Ashley

      June 16, 2020 at 5:26 am

      It says cream cheese, but no direction on what it is used for?

    3. Wendie

      April 18, 2020 at 6:52 pm

      I love it with flour tortillas Donna! For me its delicious either way 🙂

    4. Donna S

      April 18, 2020 at 5:22 pm

      Would flour tortillas work with this or would they be too soggy ?

    5. Wendie

      April 13, 2020 at 9:13 pm

      Yes Melinda I think that would be fine 🙂

    6. Melinda

      April 13, 2020 at 5:46 pm

      Would Greek yogurt Work for the store cream in a pinch?

    7. Wendie

      January 13, 2020 at 3:33 am

      Yay Shannon!

    8. Shannon Ramirez

      January 12, 2020 at 1:26 am

      Will be making this on Sunday night for dinner/lunches on Monday for myself and my husband.

    9. Wendie

      January 11, 2020 at 8:53 pm

      Woohoo Kollette, I'm so happy your family loved it 🙂

    10. Kollette Trikich

      January 11, 2020 at 2:19 am

      Really Good, made this for dinner tonight. Instead of my usual recipe. Its a keeper! 🙂 family loved it!

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