Name: Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 tablespoon olive oil; ½ onion, diced; 4 cloves garlic, minced; 1 (7-ounce) can diced green chiles; 1 (14-ounce) can green chile enchilada sauce; ½ cup sour cream, divided; 6 ounces cream cheese, softened; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon cumin; 3 cups shredded pepper jack cheese, divided; 10 corn tortillas

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Creamy, cheesy, and full of bold green chile flavor, these chicken enchiladas are the kind of comfort food I love making on busy weeknights. They come together easily and bring that satisfying mix of spice and richness that always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it layers flavors and textures in a way that feels indulgent but is actually super easy to put together. The creamy chicken filling, the punch of green chiles, and the gooey melted cheese make every bite delicious. Plus, it’s a great way to use up leftover chicken and feed a crowd.

Green Chile Chicken Enchiladas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded
1 tablespoon olive oil
1/2 onion, diced
4 cloves garlic, minced
1 (7-ounce) can diced green chiles
1 (14-ounce) can green chile enchilada sauce
1/2 cup sour cream, divided
6 ounces cream cheese, softened
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
3 cups shredded pepper jack cheese, divided
10 corn tortillas

Directions

I preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with nonstick spray.
In a skillet, I heat olive oil over medium and sauté the diced onion for 3–5 minutes until softened. I add the garlic and cook for another 30 seconds, then remove it from the heat.
In a bowl, I whisk together 1/2 cup of the enchilada sauce with 1/4 cup sour cream.
I stir in the shredded chicken, sautéed onions and garlic, cream cheese, diced green chiles, cumin, salt, pepper, and 1 1/2 cups of shredded cheese.
In another bowl, I mix the remaining enchilada sauce with the remaining 1/4 cup sour cream.
I steam the tortillas by microwaving them covered with a damp paper towel for 30–45 seconds until soft.
I fill each tortilla with about 1/2 cup of the chicken mixture, roll them tightly, and place them seam-side down in the baking dish.
I pour the enchilada sauce mixture evenly over the top.
I sprinkle the remaining 1 1/2 cups of cheese over everything.
I bake the enchiladas uncovered for 30–35 minutes, until hot and bubbly. I let them cool slightly before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 486 kcal per serving

Variations

Sometimes I swap the pepper jack for a mild cheddar or Monterey Jack when I want a less spicy version. I also like using flour tortillas if I run out of corn. For extra flavor, I stir in chopped cilantro or a splash of lime juice into the filling. Adding a can of drained black beans or corn also works great for more texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 20 minutes or microwave individual portions until warmed through. The flavors deepen as it sits, so it tastes even better the next day.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken for convenience. It’s flavorful and shreds easily.

Can I make this ahead of time?

Absolutely. I assemble the enchiladas, cover, and refrigerate them up to a day in advance. I bake them just before serving.

Are green chiles spicy?

Green chiles have a mild heat that adds flavor without overwhelming the dish. I find them very balanced.

What if I don’t have cream cheese?

I can substitute with extra sour cream or a bit of Greek yogurt, though the texture may be slightly less creamy.

Can I freeze these enchiladas?

Yes, I assemble the dish without baking, wrap it well, and freeze it for up to 3 months. I thaw it overnight and bake as directed.

Conclusion

Green Chile Chicken Enchiladas are one of my favorite go-to comfort meals. They’re creamy, cheesy, and packed with flavor, yet easy enough for a weeknight. Once I started making them from scratch, they quickly became a regular in my dinner rotation.