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Creamy Green Chile Chicken Enchiladas for a Weeknight Dinner

Close-up of creamy green chile chicken enchiladas topped with melted, slightly browned cheese and fresh cilantro.
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These creamy green chile chicken enchiladas bring zesty, bright flavor to your table. Using tender shredded chicken, this easy recipe is perfect for a satisfying weeknight meal or a comforting family dinner.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 (10 ounce) can green chiles, diced
  • 8 corn or flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or Greek yogurt
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the softened cream cheese, sour cream, chicken broth, garlic powder, cumin, salt, and pepper until smooth. This creates your creamy base.
  3. Stir the shredded chicken and diced green chiles into the cream cheese mixture until everything is well combined.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into a small amount of the remaining sauce (if needed) or simply fill it. Place about 1/4 cup of the chicken mixture down the center of each tortilla.
  6. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
  7. Pour any remaining sauce evenly over the rolled enchiladas.
  8. Sprinkle the shredded cheese generously over the top layer.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

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 bake time if cooking straight from the refrigerator.
  • If you prefer a tangier sauce, use high-quality salsa verde as part of your liquid base instead of plain broth.
  • This recipe is freezer-friendly; wrap tightly after cooling and freeze for up to three months. Thaw overnight before baking.

Nutrition

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