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Plate of Velvety Green Chile Chicken Enchiladas garnished with fresh cilantro

Creamy Green Chile Chicken Enchiladas

Deliciously creamy and zesty, these enchiladas are perfect for family dinners or cozy nights in.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 4 cups Shredded Cooked Chicken Using seasoned chicken enhances the flavor.
  • 3/4 cup Sour Cream For a creamy texture.
  • 8 oz Cream Cheese Softened to add richness.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper For seasoning.
  • 4 oz Green Chilies Diced for a tangy punch.
  • 1/4 cup Cholula Green Pepper Jalapeno Hot Sauce Optional for extra heat.
  • 1 medium Jalapeno Finely diced, optional for added kick.
  • 4 cups Pepper Jack Cheese Shredded for melting atop the enchiladas.
  • 15 oz Green Enchilada Sauce Use as preferred for sauciness.
  • 10-12 pieces Flour Tortillas To hold the filling.
Garnishes
  • Cilantro For freshness.
  • Avocado Slices for serving.
  • Sliced Jalapeno For extra garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, sour cream, softened cream cheese, salt, pepper, green chilies, hot sauce, diced jalapeno, and 2 cups of shredded pepper jack cheese. Mix until fully blended.
  3. Pour a small amount of green enchilada sauce into a 9 x 13-inch baking dish, spreading it evenly to prevent sticking.
  4. Take a flour tortilla, place a generous amount of the chicken mixture down the center, roll it up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
  5. Cover the rolled enchiladas with the remaining green enchilada sauce and sprinkle the last 2 cups of shredded pepper jack cheese over the top.
Cooking
  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 8 to 10 minutes, or until the cheese is bubbling and slightly golden.
Serving
  1. Allow the enchiladas to cool slightly before serving. Garnish with chopped cilantro, slices of avocado, and additional jalapenos.

Notes

You can use leftover rotisserie chicken for a quicker option. These enchiladas can be assembled in advance and refrigerated before baking. For a different flavor profile, consider using other cheese types like cheddar or mozzarella.