Description
Make these wonderfully creamy green chile chicken enchiladas for a zesty, comforting dinner that comes together quickly. This easy recipe uses tender shredded chicken and a bright green chile sauce for a satisfying Southwest flavor.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can green chiles, diced (undrained)
- 1 (10 ounce) can cream of chicken soup
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 corn or flour tortillas (6-inch size)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded Pepper Jack cheese (optional, for extra zip)
- 1/4 cup chopped fresh cilantro, for topping
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced green chiles, cream of chicken soup, softened cream cheese, chicken broth, cumin, salt, and pepper into the skillet. Heat the mixture, stirring constantly until the cream cheese is fully melted and the sauce is smooth and creamy.
- Remove the sauce from the heat. Stir in the shredded chicken until it is completely coated in the green chile sauce.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
- Dip each tortilla into the chicken and sauce mixture to coat lightly, or spoon about 1/4 cup of the filling down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour any remaining sauce evenly over the rolled enchiladas in the dish.
- Top the enchiladas generously with the shredded Monterey Jack and Pepper Jack cheeses.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- For a make-ahead option, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
- If you prefer a thinner sauce, add a splash more chicken broth when mixing the sauce ingredients.
- This recipe is great for feeding a crowd; simply double the ingredients and use two baking dishes.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 4
- Sodium: 850
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 110