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Creamy Green Chile Chicken Enchiladas for a Quick Weeknight Dinner

Close-up of a serving of green chile chicken enchiladas covered in melted cheese.
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Make these zesty and bright Green Chile Chicken Enchiladas for a satisfying, comforting meal. This easy recipe uses shredded chicken for a quick weeknight dinner that delivers bold Southwest flavor.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 corn or flour tortillas
  • 8 ounces cream cheese, softened
  • 1 (10 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can green enchilada sauce
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Pepper Jack cheese (optional, for extra zip)
  • 2 tablespoons vegetable oil (for warming tortillas)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the softened cream cheese, diced green chiles, cumin, garlic powder, salt, and pepper until combined. Fold in the shredded chicken until it is evenly coated in the creamy mixture.
  3. In a small saucepan, combine the green enchilada sauce and chicken broth. Heat over medium heat until simmering, then remove from heat.
  4. Warm the tortillas briefly, either in a dry skillet for about 15 seconds per side or wrapped in a damp paper towel in the microwave for 30 seconds. This makes them pliable and prevents tearing.
  5. Dip each warmed tortilla briefly into the warm enchilada sauce mixture to coat lightly.
  6. Spoon about 1/4 cup of the chicken and cream cheese filling down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining warm enchilada sauce evenly over the rolled tortillas in the dish.
  8. Sprinkle the Monterey Jack and Pepper Jack cheeses over the top of the sauce.
  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 baking time if baking directly from the refrigerator.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the sauce mixture.
  • Using rotisserie chicken saves significant time, making this a true weeknight favorite.

Nutrition

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