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The Ultimate Creamy & Quick Green Chile Chicken Enchiladas

Close-up of three baked green chile chicken enchiladas covered in melted, bubbly, browned cheese.
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Make this comforting, cheesy Green Chile Chicken Enchiladas recipe using rotisserie chicken for a fast weeknight dinner. This dish features a rich, creamy sauce that tastes like restaurant quality.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 10 flour tortillas (medium size)
  • 1 (10 ounce) can green enchilada sauce
  • 1 (4 ounce) can diced green chiles, drained
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 1 tablespoon vegetable oil (optional, for warming tortillas)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, cumin, garlic powder, salt, and pepper. Mix until the filling is smooth and well combined.
  3. In a separate small bowl, whisk together the green enchilada sauce and chicken broth. This creates your creamy green chile sauce base.
  4. Warm the tortillas briefly (about 15 seconds per side in a dry skillet or microwave) to make them pliable and prevent tearing.
  5. Dip each tortilla into the sauce mixture, coating both sides lightly. Place about 1/3 cup of the chicken filling down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Pour any remaining green chile sauce evenly over the rolled enchiladas.
  7. Sprinkle the shredded cheese over the top of the sauce.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is fully melted and lightly golden.
  9. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For an even richer sauce, you can substitute half the sour cream with heavy cream.
  • If you prefer a spicier dish, add a dash of your favorite hot sauce to the filling mixture.
  • This recipe is freezer friendly; assemble the entire dish, cover tightly with foil, and freeze unbaked for up to three months. Thaw overnight in the refrigerator before baking as directed.

Nutrition

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