Creamy Green Chile Chicken Enchiladas
Our crowd-pleasing Creamy Green Chile Chicken Enchiladas are flavor-packed and completely foolproof to make. The soul of any enchilada recipe is the sauce, red or green, it’s got to be delicious.
Creamy and cheesy chicken recipes are fairly high up on the list of favorite comfort food, so we think you’ll love Chicken Broccoli Casserole and Cheesy Red Pepper Chicken Sandwiches.
What are creamy green chile chicken enchiladas?
Besides being easy and delicious, they’re a simple meal that your family will love.
We know that this enchilada recipe is not what you’d consider authentic of Mexican food recipes by any means, but that doesn’t mean it isn’t absolutely delicious.
Sour cream, cream cheese, and Monterey Jack cheese combine to give this creamy chicken enchiladas recipe the silky, creamy texture. Diced green chiles along with the verde enchilada sauce is what takes those creamy ingredients to the next level in flavor.
Once they’re all rolled up, baked until all melty and creamy, you’ll devour enchiladas with green enchilada sauce.
What could be better for dinner tonight than these green enchiladas?
Recipe Ingredients
- Flour tortillas — we used soft taco size, but burrito size would work too.
- Chicken — to make this recipe the absolute easiest it can be, we used a large rotisserie chicken from the grocery store.
- Pantry — use a couple of small cans or one large can of fire roasted diced green chiles. We used Las Palmas green chile enchilada sauce.
- Dairy — sour cream and cream cheese, along with freshly grated Monterey Jack cheese. The cream cheese needs to be at room temperature.
How to make creamy chicken verde enchiladas
Step 1 — Preheat oven to 350°F. In a large bowl add the diced or shredded chicken, diced green chiles, sour cream, and softened cream cheese.
Step 2 — Mix together. For ease, use a hand or stand mixer on a low setting.
Step 3 — Once combined, some of the green enchilada sauce.
Step 4 — Add half of the shredded cheese. Stir well until combined.
Step 5 — Add a couple of tablespoons to the bottom of the baking pan, spread it around so a little bit is everywhere.
Step 6 — Place a tortilla in the pan and add small spoonful of the enchilada sauce.
Step 7 — Spread a couple of heaping spoonfuls of the chicken mixture into the center of the tortilla. Roll tightly and place up against the side of the pan.
Step 8 — Repeat steps six and seven until the pan is full or you’ve used all the remaining tortillas. Add the remaining sauce to the top of the rolled enchiladas and top with the remaining cheese. Cover with aluminum foil and bake for 25 minutes. Then removed the foil and cook for another 5 minutes or until the cheese has melted and begun to turn golden brown.
Variations
- Don’t want to roll for individual enchiladas? Turn it into a casserole by layering the ingredients.
- Want to increase the spiciness? Use medium heat can green enchilada sauce and spicy diced green chiles. Swap the Monterey Jack cheese with pepper jack cheese.
- Lighten the dish up a bit by switching out the sour cream for Greek yogurt.
What to serve with creamy green chile chicken enchiladas
Toppings — Sour cream, crema, and guacamole. Chop fresh cilantro or chopped green onions at a bite of freshness.
Sides — Beans and rice are always wonderful. Refried bean, pintos, black beans, or charro beans would delicious. As for rice, Mexican, Spanish, or cilantro lime rice.
Salsas — Pico de gallo, salsa verde, or your favorite chunky salsa. Hot sauce like Tapito or Cholula are favorites too.
Recipe FAQs
Yes. I recommend lightly fry them and place them on a paper towel lined plate to absorb residual oil before rolling them. Frying will help them hold together as corn tortillas can crack or split.
Any 9×13 glass, ceramic, or tin baking dish will work. You could also use a skillet.
Store any leftovers in an airtight container or sealed in plastic wrap in the fridge for up to 3 days.
The microwave is the quickest but reheating in the oven is best. Reheat at 350°F for 20 minutes or until warmed through.
Our favorite tools to make Creamy Green Chile Chicken Enchiladas!
Lodge 9″x13″ Cast Iron Casserole
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BuzzyWaxx Original Blend – Cast Iron and Carbon Steel Seasoning
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Creamy Green Chile Chicken Enchiladas
Equipment
- Cast iron baking pan
Ingredients
- 5 cups cooked chicken diced
- 1/2 cup sour cream
- 8 oz diced green chiles 2 – 4 ounce cans
- 8 oz cream cheese softened
- 28 oz green chile enchilada sauce
- 8 oz Monterey Jack cheese grated
- 12 flour tortillas
- Salt and pepper as needed
Instructions
- Preheat oven to 350°F. In a large bowl add the diced chicken, diced green chiles, sour cream, and softened cream cheese and mix together.
- Add a cup and a half of the green enchilada sauce and half of the cheese, mix well. Taste, and add more sauce, salt, and pepper if needed.
- Add a couple of tablespoons to the bottom of the baking pan, spread it around so a little bit is everywhere.
- Place a tortilla in the pan and add small spoonful of the enchilada sauce.
- Spread a couple of heaping spoonfuls of the chicken mixture into the center of the tortilla. Roll tightly and place up against the side of the pan.
- Repeat steps six and seven until the pan is full. Spread the remaining sauce on top of the rolled enchiladas and cover with the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Then removed the foil and cook for another 5 minutes or until the cheese has melted and begun to turn golden brown.
Notes
- Don’t want to roll for individual enchiladas? Turn it into a casserole by layering the ingredients.
- Want to increase the spiciness? Use medium heat enchilada sauce and spicy diced green chiles. Swap the Monterey Jack cheese with pepper jack cheese.
- Lighten the dish up a bit by switching out the sour cream for Greek yogurt.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Making these for taco tuesday!
Green chilis are my favorite! This recipe was so delicious and full of flavor. Definitely a keeper 🙂
I can never say no to enchiladas. Yours are absolutely amazing – just the way I like it.
Great recipe, I’ll definitely try this! Thanks for sharing
These came out absolutely perfectly – thanks for a great method!
Wow, these enchiladas turned out amazing. Excited for leftovers!
Aww yeah. These are so good! The cheese is off the charts, and they’re spicy but not too spicy. Perfection.
What a great recipe to cook for a crowd! Thanks for this.
I love how zippy this recipe is! I made it for Taco Tuesday last night, and my family absolutely devoured it.
Such a great shake up for dinner compared to what I usually make. Next time I’m gonna try making it as a casserole like you suggested!
My husband and I take turns cooking and I mae this last time on my turn. SO GOOD!
These homemade, simple to make enchiladas are going to be big hit with my family. Elevating our Mexican night meal in my house with this deliciousness.
These are SO cozy and SO flavorful! A new dish to pop into our rotation for Taco Tuesday feasts!
These enchiladas were fantastic. I love the combo of enchilada sauce with sour cream, it’s the perfect amount of spice with creaminess