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Creamy Green Chile Chicken Enchiladas for a Quick Weeknight Dinner

Close-up of three delicious green chile chicken enchiladas covered in melted, bubbly cheese and parsley.
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Make these zesty and bright Green Chile Chicken Enchiladas for a comforting, flavorful meal that comes together fast. This recipe uses tender shredded chicken and a rich, creamy green chile sauce, making it a guaranteed family favorite.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow 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 dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 corn or flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional garnish: sour cream, fresh cilantro

Instructions

  1. Preheat your oven to 375 degrees F. 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 shredded chicken, both cans of green chiles (with liquid), cumin, oregano, salt, and pepper into the skillet. Cook until heated through.
  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. This creates your zesty green chili sauce base.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the chicken and sauce mixture to coat lightly, or spoon some sauce mixture down the center. Place about 1/3 cup of the chicken mixture down the center of each tortilla.
  7. Roll 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 generously with the Monterey Jack and cheddar cheeses.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro or a dollop of sour cream if desired.

Notes

  • For a make-ahead option, 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.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth when mixing the cream cheese.
  • This recipe is great for using leftover cooked chicken or a store-bought rotisserie chicken for a quick family meal.

Nutrition

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