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Quick and Creamy Green Chile Chicken Enchiladas

Close-up of three rolled green chile chicken enchiladas smothered in melted cheese on a white plate.
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Make these rich, cheesy green chile chicken enchiladas using rotisserie chicken for a fast, comforting Southwest dinner perfect for any busy weeknight.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10 ounce) can green enchilada sauce
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 10 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the softened cream cheese, sour cream, cumin, garlic powder, and salt. Mix until smooth and creamy.
  3. Stir the shredded chicken into the cream cheese mixture until the chicken is evenly coated.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into about 2 tablespoons of the green enchilada sauce to lightly coat the inside and outside.
  6. Spoon about 1/4 cup of the chicken filling down the center of each sauced tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining green enchilada sauce evenly over the rolled enchiladas.
  8. In a small bowl, combine 1 1/2 cups of the Monterey Jack cheese and all of the cheddar cheese. Sprinkle this cheese mixture over the sauce-covered enchiladas. Top with the remaining 1/2 cup of Monterey Jack cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a freezer-friendly meal, assemble the enchiladas completely, cover the dish tightly with foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the bake time.
  • If you prefer a casserole style, layer half the tortillas, half the filling, and half the sauce/cheese, then repeat the layers instead of rolling.
  • Use a good quality salsa verde for the best zesty flavor.

Nutrition

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