Creamy Green Chile Chicken Enchiladas

Jump to:

• What are creamy green chile chicken enchiladas?
• Recipe Ingredients
• How to make creamy chicken verde enchiladas
• Variations
• What to serve with creamy green chile chicken enchiladas
• Recipe FAQs
• Other Related One Pot Cast Iron Meal Recipes
• Get the Recipe

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

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