Creamy Green Chile Chicken Enchiladas
A delightful twist on a classic Mexican dish featuring creamy cheese, tender chicken, and zesty green chiles. Perfect for family dinners and gatherings.
Ingredients
Filling Ingredients
- 4 cups shredded cooked chicken Can use leftover roasted or rotisserie chicken.
- 3/4 cup sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (4-ounce) diced green chiles
- 1/4 cup Cholula green pepper jalapeño hot sauce Optional
- 1 finely diced jalapeño Optional
- 4 cups shredded pepper jack cheese, divided
- 1 can (15-ounce) green enchilada sauce
- 10–12 small flour tortillas or 8 medium-sized
Garnishes
- Fresh cilantro For garnish
- Sliced avocado For garnish
- Sliced jalapeño For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with oil or cooking spray.
- In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, salt, pepper, diced green chiles, and any optional hot sauce and jalapeño. Mix until thoroughly blended.
Assembly
- Spread a thin layer of green enchilada sauce on the bottom of the greased baking dish.
- Scoop a generous portion of the filling onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining green enchilada sauce evenly over the rolled tortillas, making sure to cover them completely.
- Sprinkle the remaining shredded pepper jack cheese on top.
Baking
- Bake the enchiladas in the preheated oven for about 25 to 30 minutes, until hot, bubbly, and the cheese is slightly golden.
Serving
- Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, and jalapeños.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
You can prepare the filling ahead of time and assemble the enchiladas later. Adjust spice levels by varying the amount of chiles and hot sauce. For a gluten-free option, use corn tortillas.