Creamy Green Chile Chicken Enchiladas
Creamy Green Chile Chicken Enchiladas are a deliciously satisfying meal that blends cream cheese and sour cream with the spicy kick of green chilies, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken (about 2 lbs.) Use leftover or rotisserie chicken for convenience.
- 3/4 cup sour cream
- 8 ounces cream cheese, softened Ensure it is softened for easy mixing.
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 4-ounce can diced green chilies
- 1/4 cup Cholula green pepper jalapeño hot sauce (optional) Adjust based on desired spice level.
- 1 finely diced jalapeño (optional)
- 4 cups shredded pepper jack cheese, divided
- 1 15-ounce can green enchilada sauce
- 10–12 small flour tortillas or 8 medium-sized
- Fresh cilantro (for garnish)
- Sliced avocado (for garnish)
- Sliced jalapeño (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine shredded cooked chicken, sour cream, soup cheese, salt, and pepper.
- Stir in the diced green chilies, Cholula hot sauce, and diced jalapeño if using.
- Add 2 cups of shredded pepper jack cheese and mix well.
- Spread a few spoonfuls of green enchilada sauce across the bottom of the greased baking dish.
Assembly
- Spoon an ample portion of the chicken mixture onto each tortilla and roll tightly, placing seam-side down in the dish.
- Repeat until all tortillas are filled and lined up in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
Cooking
- Bake uncovered for about 25–30 minutes until hot, bubbly, and golden around the edges.
- Let cool for a few minutes before garnishing with fresh cilantro, sliced avocado, and jalapeños.
Notes
Use leftover rotisserie chicken for convenience. Adjust the heat level as per your preference. Enjoy with a crisp salad or Mexican-style sides.