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Creamy Green Chile Chicken Enchiladas

Close-up of cheesy green chile chicken enchiladas smothered in melted cheese and green sauce.
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Make these flavorful and easy green chile chicken enchiladas for a satisfying weeknight dinner. This recipe features tender shredded chicken in a creamy, zesty green sauce.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can mild green chile sauce (or use homemade)
  • 1 (10 ounce) can cream of chicken soup
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn or flour tortillas
  • 2 cups shredded Monterey Jack or Colby cheese
  • 1/2 cup sour cream (for topping, optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. In a large bowl, combine the green chile sauce, cream of chicken soup, softened cream cheese, chicken broth, cumin, salt, and pepper. Whisk until the cream cheese is mostly melted and the sauce is smooth.
  4. Stir the shredded chicken into the sauce mixture until fully coated.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the chicken and sauce mixture, coating both sides. Place about 1/3 cup of the filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  7. Pour any remaining sauce over the rolled enchiladas. Sprinkle the shredded cheese evenly over the top.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
  9. Let the enchiladas rest for 5 minutes before serving. Top with sour cream if desired.

Notes

  • To make this recipe freezer-friendly, assemble the enchiladas in the baking dish, cover tightly with foil, and freeze uncooked for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the bake time.
  • If you prefer a thinner sauce, add up to 1/4 cup more chicken broth.
  • Use fire-roasted green chiles for a deeper flavor in your sauce.

Nutrition

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