Go Back

Green Chile Chicken Enchiladas

A delicious and comforting dish combining shredded chicken, creamy cheese, and a touch of spice, perfect for busy weeknight dinners or cozy weekends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken You can use leftover rotisserie chicken for convenience.
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 can diced green chiles Choose hot or mild based on preference.
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 cups shredded cheese (cheddar or Monterey Jack) Use a mix for more flavor.
  • 8 pieces flour tortillas Can substitute with corn tortillas for gluten-free.
  • 1 cup enchilada sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, cream cheese, sour cream, diced green chiles, diced onion, garlic powder, cumin, and half of the shredded cheese. Mix until well combined.
  3. Place a generous amount of the chicken mixture in the center of each tortilla, roll them up, and place seam-side down in a greased baking dish.
  4. Pour enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
Serving
  1. Serve hot and enjoy! Garnish with fresh cilantro or green onions if desired.

Notes

Make ahead by assembling enchiladas a day before and refrigerating unbaked. Add to baking time. For more flavor, add bell peppers or corn to the filling.