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Creamy Green Chile Chicken Enchiladas

Fresh from the oven pan of creamy green chile chicken enchiladas that have been garnished with fresh cilantro.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.

Branded image of Creamy Green Chile Chicken Enchiladas.

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?

Plated serving of 3 green chile chicken enchiladas with black beans and rice.

Recipe Ingredients

Ingredients to make the recipe: flour tortillas, diced cooked chicken, cream cheese, diced green chiles, green chile enchilada sauce, sour cream, and monterey jack cheese.
  • 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

Collage image of photographs of the first 4 steps to making this recipe.

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.

Collage image of photographs for the last 4 steps of making the recipe.

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.

Fresh from the oven pan of creamy green chile chicken enchiladas that have been garnished with fresh cilantro.

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

Can I use corn tortillas?

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.

I don’t have a cast iron baking dish, what can I use instead?

Any 9×13 glass, ceramic, or tin baking dish will work. You could also use a skillet.

How long will the leftovers last?

Store any leftovers in an airtight container or sealed in plastic wrap in the fridge for up to 3 days.

What is the best way to reheat the leftovers.

The microwave is the quickest but reheating in the oven is best. Reheat at 350°F for 20 minutes or until warmed through.

Social media and blog image for chicken enchiladas made with green chile sauce.
Plated serving of 3 green chile chicken enchiladas with black beans and rice.
Print Recipe
4.97 from 28 votes

Creamy Green Chile Chicken Enchiladas

Our crowd-pleasing Creamy Green Chile Chicken Enchiladas are flavor-packed and completely foolproof to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Verde Enchiladas
Servings: 6
Calories: 749kcal
Author: Ned Adams

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

Serving: 2g | Calories: 749kcal | Carbohydrates: 45g | Protein: 49g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 171mg | Sodium: 2031mg | Potassium: 518mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1892IU | Vitamin C: 6mg | Calcium: 451mg | Iron: 5mg

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.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
28 replies
  1. Gianne
    Gianne says:

    5 stars
    The combination of the creamy sauce and the spicy green chiles was absolutely delicious. I will definitely be making these again!

    Reply
  2. TAYLER ROSS
    TAYLER ROSS says:

    5 stars
    We had these enchiladas for dinner last night and they were delicious! Perfectly creamy and my kids loved them too!

    Reply
  3. Julia
    Julia says:

    5 stars
    Your recipe for green enchiladas is has been our favorite since we first time tried it! Making this again tonight! Thank you for sharing!

    Reply
  4. Angela
    Angela says:

    5 stars
    So glad I found this recipe last night. We had leftover chicken and wanted something new with it. Your recipe was easy to follow and it tasted amazing. Love the creaminess and we’ll definitely make this again!

    Reply
  5. Andrea
    Andrea says:

    5 stars
    These easy to make and delicious creamy green chile chicken enchiladas are great for a busy weeknight meal. I’m looking forward to trying them.

    Reply
  6. Gianne
    Gianne says:

    5 stars
    The creamy sauce and tender chicken make for a perfect combination. The green chile adds just the right amount of heat. This will definitely be a go-to recipe for me.

    Reply
  7. MacKenzie
    MacKenzie says:

    5 stars
    These enchiladas were fantastic. I love the combo of enchilada sauce with sour cream, it’s the perfect amount of spice with creaminess

    Reply
  8. Michaela
    Michaela says:

    5 stars
    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.

    Reply
  9. Erik
    Erik says:

    5 stars
    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!

    Reply

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