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Creamy Green Chile Chicken Enchiladas

Creamy, cheesy, and satisfying, these green chile chicken enchiladas combine tender chicken with cream cheese, green chiles, and cheddar, all wrapped in flour tortillas and covered with green enchilada sauce. The finished enchiladas come out bubbling hot with a golden layer of melted cheese on top.
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Mexican
Keyword: Creamy Green Chile Chicken Enchiladas, Green Chile Chicken Enchiladas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

Green Enchilada Ingredients

  • 18 ounces green enchilada sauce, can substitute red
  • 3 cups rotisserie chicken, or leftover cooked chicken, cubed
  • 8 ounces cream cheese, room temperature
  • 4 ounces canned green chilis
  • 3 cups cheddar cheese, shredded (plus more for the top if desired)
  • 8 large flour tortillas

Toppings for Enchiladas

  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/2 cup chopped tomatoes
  • 1 whole avocado, sliced

Instructions

  • Preheat oven to 375 degrees F.
  • Spray a 9" x 13" baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
  • In a medium sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
  • Fill each tortilla with about 1/2 cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
  • Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
  • Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
  • Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately. Enjoy!

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Recipe Notes

  • Chicken: Rotisserie chicken makes this recipe especially quick, but any leftover cooked chicken works well. You’ll need 3 cups total.
  • Cream cheese: Let the 8 ounces of cream cheese come to room temperature before mixing. It will blend much more easily into the chicken filling.
  • Cheese: Mix 2 cups of cheddar cheese into the filling and save the remaining 1 cup for sprinkling over the top. Add a little extra on top if you like them extra cheesy.
  • Enchilada sauce: The recipe uses 18 ounces of green enchilada sauce, but red enchilada sauce can be substituted.
  • Make ahead: Assemble the enchiladas without baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove the plastic wrap and bake for 25–30 minutes.
  • Freezing: Assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Let sit at room temperature for about 30 minutes while the oven preheats, then bake at 375°F for 25–30 minutes.
  • Leftovers: Store leftover enchiladas in the refrigerator for up to 3 days. Reheat individual portions in the microwave in 30-second intervals, or cover with foil and warm at 350°F for 15–20 minutes.

Nutrition

Calories: 586kcal | Carbohydrates: 25g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 168mg | Sodium: 1616mg | Potassium: 222mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 2mg
 
Nutrition information is an estimate and can vary depending on the specific ingredients and brands used.
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