Creamy Green Chile Chicken Enchiladas
Indulge in these comforting enchiladas filled with shredded chicken, creamy cheeses, and vibrant green chilies, topped with a luscious enchilada sauce and baked to perfection.
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken (about 2 lbs.)
- 3/4 cup sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 4-ounce can diced green chilies
- 1/4 cup Cholula green pepper jalapeño hot sauce (optional) Adjust spiciness as preferred
- 1 finely diced jalapeño (optional) Adjust spiciness as preferred
- 4 cups shredded pepper jack cheese, divided
- 1 15-ounce can green enchilada sauce
- 10–12 small flour tortillas or 8 medium-sized
Garnishes
- Fresh cilantro For garnish
- Sliced avocado For garnish
- Sliced jalapeño For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, sour cream, softened cream cheese, salt, pepper, diced green chilies, Cholula hot sauce (if using), finely diced jalapeño (if using), and 2 cups of shredded pepper jack cheese. Blend well.
- Spread a few spoonfuls of green enchilada sauce across the bottom of the baking dish.
- Spoon an ample portion of the chicken mixture onto each tortilla and roll it up, placing seam-side down in the baking dish.
- Repeat until all tortillas are filled.
Baking
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle remaining shredded cheese evenly over the top.
- Bake uncovered for about 25–30 minutes, until hot and bubbly.
- Allow to cool for a few minutes before serving.
Serving
- Garnish with fresh cilantro, avocado slices, and jalapeño slices before serving.
- Serve with a side of rice or beans and additional toppings as desired.
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Notes
Ensure cream cheese is softened for easy mixing. If tortillas crack, warm them slightly in the microwave or on a skillet before filling.