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Creamy Green Chile Chicken Enchiladas for a Quick Weeknight Dinner

Close-up of cheesy green chile chicken enchiladas showing shredded chicken filling and melted cheese topping.
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Make these zesty and bright Green Chile Chicken Enchiladas. This recipe uses tender shredded chicken and a creamy sauce for a flavorful Southwest dinner that is perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 (10 ounce) can mild green chiles, undrained
  • 1 (4 ounce) can diced green chiles
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 medium flour or corn tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1 tablespoon vegetable oil (optional, for warming tortillas)
  • 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 bowl, combine the shredded chicken, undrained green chiles, diced green chiles, softened cream cheese, sour cream, chicken broth, cumin, garlic powder, salt, and pepper. Mix everything well until the sauce is creamy and the chicken is fully coated.
  3. Warm the tortillas briefly to make them pliable. You can microwave them wrapped in a damp paper towel for 30 seconds, or lightly brush them with oil and warm them in a skillet over medium heat for about 15 seconds per side.
  4. Dip each tortilla briefly into any remaining sauce mixture or a small amount of warm water to soften it further, if needed.
  5. Spoon about 1/3 cup of the chicken filling down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat until all the filling is used and the dish is full.
  6. Pour any remaining sauce mixture evenly over the rolled enchiladas.
  7. Sprinkle the shredded cheese generously over the top layer.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  9. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • If you prefer a tangier flavor, use a high-quality salsa verde as part of your sauce base instead of all broth.
  • For make-ahead convenience, assemble the enchiladas, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking straight from the refrigerator.
  • If you want a slightly spicier kick, add a dash of your favorite hot sauce to the filling mixture.

Nutrition

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