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Creamy Green Chile Chicken Enchiladas for a Weeknight Dinner

Three baked green chile chicken enchiladas covered in melted, browned cheese and herbs on a white plate.
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Make these easy, creamy green chile chicken enchiladas for a flavorful Southwest dinner. This recipe uses tender shredded chicken and zesty green chile sauce for a comforting meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 8 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced green chiles, undrained
  • 1 (4 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Pepper Jack cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, cumin, salt, and pepper into the skillet. Cook for 2 minutes.
  4. Reduce the heat to low. Add the softened cream cheese and chicken broth to the skillet. Stir constantly until the cream cheese melts and the sauce is smooth and creamy.
  5. Remove the sauce from the heat. Stir in the shredded chicken and 1 cup of Monterey Jack cheese until combined.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Dip each tortilla into the sauce mixture to coat lightly, then fill each tortilla with about 1/4 cup of the chicken mixture. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour any remaining sauce evenly over the rolled enchiladas.
  9. Top the enchiladas with the remaining 1 cup of Pepper Jack cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For make ahead ease, assemble the enchiladas, 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.
  • Use flour tortillas for a softer texture or corn tortillas for a more traditional flavor.
  • If you prefer less heat, use mild diced green chiles.

Nutrition

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