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Stunning 4-Ingredient Green Chile Chicken Enchiladas

green chile chicken enchiladas
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Make these Creamy Green Chile Chicken Enchiladas a weeknight staple. This casserole-style recipe uses rotisserie chicken for speed and a bright, zesty sauce for big flavor. You will love this comforting, easy-to-assemble dish.

Ingredients

Scale
  • 1 rotisserie chicken, shredded (about 3 cups)
  • 10 corn tortillas
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can green chiles, drained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 8 ounces cream cheese, softened
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in the drained green chiles, cream of chicken soup, sour cream, chicken broth, cream cheese, cumin, salt, and pepper. Cook, stirring constantly, until the cream cheese melts and the sauce is smooth. Remove from heat.
  4. In a large bowl, combine the shredded chicken with about 2 cups of the green chile sauce. Mix well.
  5. Slightly warm the tortillas (you can microwave them wrapped in a damp paper towel for 30 seconds) to make them pliable.
  6. Dip each tortilla briefly into the remaining sauce to coat lightly. Place a spoonful of the chicken mixture down the center of each tortilla and roll it up tightly.
  7. Arrange the rolled tortillas seam-side down in the prepared baking dish.
  8. Pour the remaining green chile sauce evenly over the rolled enchiladas.
  9. Sprinkle both Monterey Jack and cheddar cheeses over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.

Notes

  • Using rotisserie chicken cuts down your prep time significantly, making this a true weeknight winner.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the sauce mixture.
  • For extra zesty flavor, add 1/2 teaspoon of lime zest to the sauce before baking.
  • This casserole freezes well. Assemble completely, cover tightly, and freeze before baking. Add about 15 minutes to the bake time if cooking from frozen.

Nutrition

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