Go Back
To make creamy green chili chicken enchiladas, you will need: - 2 cups cooked, shredded chicken - 1 cup shredded Monterey Jack cheese, divided - 1 cup sour cream - 1 can (10 oz) green chili enchilada sauce, plus extra for topping - 1 can (4 oz) diced green chilies, drained - 8 small flour tortillas - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Fresh cilantro, chopped, for garnish You can swap some ingredients to fit your taste: - Replace Monterey Jack cheese with cheddar or pepper jack for a bolder flavor. - Use Greek yogurt instead of sour cream for a healthier option. - Try corn tortillas instead of flour for a gluten-free version. - If you like heat, add diced jalapeños or use spicy enchilada sauce. These creamy enchiladas are satisfying. Each serving has: - Calories: 450 - Protein: 27g - Carbohydrates: 32g - Fat: 24g - Fiber: 2g - Sodium: 800mg This makes them a hearty meal option. Enjoy them with a side salad for balance! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This helps cook the enchiladas evenly. A hot oven gives the best results. In a medium bowl, mix 2 cups of cooked, shredded chicken with the following: - 1 cup sour cream - 1 can (10 oz) green chili enchilada sauce - 1 can (4 oz) diced green chilies, drained - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/2 teaspoon black pepper Add half of the 1 cup shredded Monterey Jack cheese to the bowl. Stir until it’s creamy and well combined. This filling is the heart of your enchiladas. Take an 8-inch flour tortilla and spoon in about 1/3 cup of the chicken mixture. Roll it tightly, tucking in the sides as you go. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this for all tortillas. You want to fit them snugly in the dish. Once all the tortillas are rolled and in the baking dish, pour any leftover green chili enchilada sauce over the enchiladas. This adds moisture and flavor. Sprinkle the remaining Monterey Jack cheese on top. Now, place the dish in the preheated oven. Bake for 25-30 minutes. Look for bubbling sauce and melted cheese with a golden hue. After baking, let them rest for a few minutes. This helps the filling set. Before serving, sprinkle fresh chopped cilantro on top for a burst of flavor. Enjoy your creamy enchiladas warm! To boost the taste of your creamy green chili chicken enchiladas, use fresh spices. Replace garlic powder with fresh minced garlic for a stronger flavor. You can also add more diced green chilies for extra heat. Consider mixing in some lime juice. The acidity brightens the dish and makes it more vibrant. You want your enchiladas to look as good as they taste. After baking, sprinkle fresh cilantro on top for color. A dollop of sour cream on each plate adds creaminess. Serve with a wedge of lime for a pop of freshness. Arrange your enchiladas in a neat line for a polished look. Cooking can take time, but there are ways to save it. Use rotisserie chicken instead of cooking your own. This cuts down on prep time. You can also prepare your filling a day ahead. Just store it in the fridge. When you’re ready, roll and bake your enchiladas. This method makes dinner quick and easy! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving you time and enhancing flavor. Customize the Heat: Adjust the spiciness by choosing mild or hot green chili enchilada sauce and adding jalapeños or hot sauce to the filling if you like it spicy. Cheese Variations: Feel free to mix different cheeses such as Pepper Jack or Cheddar for a unique flavor twist. Just ensure they melt well! Make Ahead: You can assemble the enchiladas a day ahead and refrigerate them. Just add a few extra minutes to the baking time if baking from cold. {{image_4}} You can make these enchiladas vegetarian. Replace the chicken with cooked black beans or roasted vegetables. I love using zucchini, bell peppers, and mushrooms. Mix them with the sour cream and green chili sauce. This gives you a creamy and tasty filling. You can also add some corn for a sweet crunch. Want to spice things up? Add jalapeños or diced chipotle peppers to the filling. You can also use a spicier green chili sauce. If you like heat, try adding a sprinkle of cayenne pepper or hot sauce to the mix. This will give your enchiladas a fiery kick. Just remember to balance the heat with some cooling toppings like sour cream. Cheese makes these enchiladas creamy and rich. While Monterey Jack is great, you can try other cheeses too. Pepper Jack adds a nice kick, and cheddar gives a bold flavor. If you want something different, consider using queso fresco for a crumbly texture. Mixing different cheeses can add depth and make your enchiladas more exciting. To store leftovers, first cool the enchiladas. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you're ready to eat, reheat the enchiladas. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use the microwave. Heat for one to two minutes, checking every 30 seconds. To freeze, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Then, follow the reheating instructions. Enjoy your creamy green chili chicken enchiladas later! Yes, you can use corn tortillas. They add a great flavor. They are also gluten-free. Just warm them slightly to prevent cracking. This makes them easier to roll. To make the enchiladas spicier, add jalapeños. You can mix diced jalapeños into the filling. Another option is to use a spicier enchilada sauce. Choose sauces labeled "hot" or "spicy." You can also sprinkle chili powder into the mixture for extra heat. These enchiladas pair well with many sides. Consider serving them with Mexican rice. A fresh garden salad adds a nice crunch. You can also serve black beans or corn on the side. For a fun twist, add some guacamole or sour cream on top. This blog post covered how to make creamy green chili chicken enchiladas. You learned about essential ingredients, different cooking steps, and helpful tips. We explored variations to fit your taste and ways to store leftovers. I hope you feel inspired to try this dish at home. Don't hesitate to get creative and make it your own. Enjoy the process and savor the delicious results!

Creamy Green Chili Chicken Enchiladas

Delicious enchiladas filled with creamy chicken and topped with cheese and green chili sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup sour cream
  • 1 can (10 oz) green chili enchilada sauce, plus extra for topping
  • 1 can (4 oz) diced green chilies, drained
  • 8 small flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 half teaspoon salt
  • 1 half teaspoon black pepper
  • to taste fresh cilantro, chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). This allows the enchiladas to bake evenly.
  • In a medium mixing bowl, combine the cooked, shredded chicken, half of the shredded Monterey Jack cheese (reserve the other half for topping), sour cream, green chili enchilada sauce, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Mix thoroughly with a spoon until the ingredients are well combined and the mixture is creamy.
  • Next, take a flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Carefully roll the tortilla tightly, making sure to tuck in the sides as you go to prevent the filling from spilling out. Once rolled, place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for all tortillas until your filling is used up.
  • Once all the enchiladas are arranged in the baking dish, pour any remaining green chili enchilada sauce generously over the top of the rolled enchiladas to ensure they’re coated for added flavor and moisture.
  • Evenly sprinkle the reserved shredded Monterey Jack cheese over the sauced enchiladas, allowing it to melt beautifully while baking.
  • Place the dish in the preheated oven and bake uncovered for 25-30 minutes. You’ll know it’s done when the sauce is bubbling and the cheese is melted with a slightly golden hue.
  • After baking, remove the enchiladas from the oven and allow them to rest for a few minutes. This helps set the filling. Just before serving, sprinkle generously with fresh chopped cilantro for a vibrant and aromatic garnish.

Notes

Serve with a side of Mexican rice or a fresh garden salad for a delightful meal.
Keyword chicken, creamy, enchiladas, green chili