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5 Astonishing Green Chile Chicken Enchiladas

green chile chicken enchiladas
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Make these Creamy Green Chile Chicken Enchiladas tonight. This casserole format is fast, uses rotisserie chicken for ease, and delivers that bright, zesty green chile flavor you crave. It is pure comfort food.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie works great)
  • 1 (10 ounce) can green enchilada sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large flour tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Non-stick cooking spray

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a large bowl, whisk together the softened cream cheese, sour cream, green enchilada sauce, chicken broth, cumin, garlic powder, salt, and pepper until smooth. This is your creamy sauce.
  3. Stir in the shredded chicken and the undrained diced green chiles until everything is well combined.
  4. Slightly warm the tortillas for about 10 seconds each in the microwave to make them pliable.
  5. Spread a thin layer of the chicken mixture across the bottom of the prepared baking dish.
  6. Lay three tortillas side-by-side over the sauce layer. Pour half of the remaining chicken mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese.
  7. Place the remaining three tortillas on top. Cover with the rest of the chicken mixture.
  8. Top the casserole evenly with the remaining shredded cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are slightly browned.
  10. Let the enchiladas rest for 5 minutes before cutting and serving.

Notes

  • For extra brightness, stir one tablespoon of fresh lime juice into the sauce mixture.
  • If you prefer rolled enchiladas instead of a casserole, roll the filling into the tortillas and place them seam-down in the dish, then top with the remaining sauce and cheese.
  • Chef Tariq suggests using smoked paprika in place of regular paprika for a deeper flavor base.
  • This recipe freezes well before baking. Cover tightly and freeze for up to three months.

Nutrition

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