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Creamy Green Chile Chicken Enchiladas: Your New Weeknight Favorite

Close-up of a cheesy green chile chicken enchiladas, showing shredded chicken filling and sliced jalapeños.
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Make these zesty and bright Green Chile Chicken Enchiladas for a comforting, easy dinner. This recipe uses tender shredded chicken and a creamy green chile sauce for maximum flavor with minimal effort.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn or flour tortillas (6-inch)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional garnish: fresh cilantro, extra sour cream

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the shredded chicken, cooked onion and garlic mixture, diced green chiles (with liquid), cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Mix everything together until the chicken is well coated in the creamy sauce. This is your filling.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Pour any remaining sauce evenly over the rolled enchiladas in the dish.
  7. Sprinkle the Monterey Jack and cheddar cheese mixture over the top of the enchiladas.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro or a dollop of sour cream if desired.

Notes

  • For a make-ahead option, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the filling mixture.
  • This recipe is great for feeding a crowd; simply double the ingredients and use two baking dishes.

Nutrition

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