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Creamy Green Chile Chicken Enchiladas: Your New Weeknight Favorite

Close-up of three baked green chile chicken enchiladas covered in melted, bubbly cheese.
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Make these bright, zesty Green Chile Chicken Enchiladas for a comforting and easy weeknight dinner. We combine tender shredded chicken with a rich, creamy green chile sauce and plenty of cheese for a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 4 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 medium flour or corn tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup sour cream (for sauce)
  • 1/2 cup milk (for sauce)
  • Fresh 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 diced green chiles, cream of chicken soup, chicken broth, cumin, salt, and pepper into the skillet. Heat until simmering.
  4. Remove the skillet from the heat. Whisk in the softened cream cheese and sour cream until the sauce is smooth and creamy. This is your zesty green chili sauce.
  5. Stir the shredded chicken into about two-thirds of the creamy green chile sauce. Reserve the remaining sauce for topping.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Dip each tortilla into the reserved sauce (or use a spoon to spread a thin layer on the inside) and fill it with about 1/4 cup of the chicken mixture. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining green chile sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For make-ahead ease, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • If you prefer a slightly tangier sauce, substitute half of the cream of chicken soup with plain Greek yogurt.
  • Use flour tortillas for a softer, more casserole-like texture, or corn tortillas for a more traditional flavor.

Nutrition

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