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Creamy Green Chile Chicken Enchiladas for a Weeknight Win

Close-up of two delicious green chile chicken enchiladas covered in melted white cheese and cilantro.
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Make these easy, creamy green chile chicken enchiladas for a flavorful Southwest dinner that comes together quickly. This recipe uses shredded chicken for speed and delivers bright, zesty comfort food.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 1 (10 ounce) can diced green chiles, undrained
  • 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
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 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°F (190°C). Lightly grease a 9×13 inch baking dish. Give yourself a high-five for getting started!
  2. In a large bowl, combine the shredded chicken, diced green chiles, softened cream cheese, sour cream, chicken broth, cumin, garlic powder, and onion powder. Mix until everything is well combined and creamy. Taste it—you deserve a small victory right there! Season with salt and pepper.
  3. Warm the tortillas briefly to make them pliable. You can microwave them wrapped in a damp paper towel for 30 seconds, or briefly heat them in a dry skillet over medium heat (about 15 seconds per side). This step prevents tearing, so celebrate that foresight!
  4. Dip each tortilla briefly into a small amount of the green chile sauce mixture to coat lightly, or simply spread about 1/4 cup of the filling 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.
  5. Pour any remaining green chile sauce mixture evenly over the rolled enchiladas. Sprinkle the shredded cheese generously over the top. You are building something delicious!
  6. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  7. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro. You did it! Enjoy this flavorful dinner.

Notes

  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the filling mixture.
  • For make-ahead ease, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • Using rotisserie chicken makes this a fantastic quick family meal.

Nutrition

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