Mexican Green Chile Chicken and Cheese Enchiladas Recipe

Introduction

These Mexican Green Chile, Chicken, and Cheese Enchiladas are a creamy, flavorful twist on a classic favorite. Packed with tender shredded chicken and a tangy green chile sauce, they’re perfect for a comforting dinner that’s easy to prepare.

Ingredients

• For the Filling:
• 2 cups cooked and shredded chicken (rotisserie works perfectly)
• 1 can (4 oz) diced green chiles
• ½ cup sour cream
• ½ cup softened cream cheese
• 1 cup shredded Mexican cheese blend or Monterey Jack
• Salt and pepper to taste
• For the Green Chile Sauce:
• 1 can (15 oz) green enchilada sauce
• ½ cup sour cream
• ¼ cup fresh cilantro, chopped (optional)
• For the Enchiladas:
• 8–10 small flour or corn tortillas
• 1½ cups shredded Mexican cheese blend for topping

Instructions

1. Step 1: Make the filling by mixing shredded chicken, diced green chiles, sour cream, cream cheese, and shredded cheese in a large bowl. Season with salt and pepper, then stir until creamy and well combined.
2. Step 2: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
3. Step 3: Warm the tortillas briefly in a microwave or on a hot skillet for about 20 seconds to prevent cracking.
4. Step 4: Spoon 2–3 tablespoons of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
5. Step 5: In a separate bowl, whisk together the green enchilada sauce, sour cream, and chopped cilantro (if using). Pour this sauce evenly over the rolled enchiladas.
6. Step 6: Sprinkle the remaining shredded cheese generously over the top of the sauced enchiladas.
7. Step 7: Bake uncovered for 20–25 minutes until the cheese is melted and bubbly. For extra browning, broil for the last 2–3 minutes, watching closely.
8. Step 8: Serve the enchiladas garnished with fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges as desired.

Tips & Variations

• Use fresh or canned green chiles based on your heat preference to adjust the spice level.
• For a lighter version, substitute Greek yogurt for sour cream in both the filling and sauce.
• Try corn tortillas for a gluten-free option and a more authentic flavor.
• Add black beans or corn to the filling for extra texture and nutrition.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the texture and flavor. You can also freeze the enchiladas before baking; cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them uncovered for a few hours before baking. Just add a few extra minutes to the baking time if baking directly from the refrigerator.

What can I use instead of cream cheese?

If you prefer a lighter option, you can substitute cream cheese with Greek yogurt or a ricotta cheese for a slightly different but delicious texture.

Mexican Green Chile Chicken and Cheese Enchiladas Recipe

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★★★★★

4.6 from 128 reviews

These Mexican Green Chile, Chicken and Cheese Enchiladas feature tender shredded chicken blended with creamy cheeses and diced green chiles, all rolled in warm tortillas and baked in a flavorful green chile enchilada sauce topped with melted cheese. Perfect for a comforting and zesty dinner, this recipe balances creamy textures with a mild kick and is easy to prepare for a satisfying meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–10 enchiladas, serving 4-6 people 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Filling

• 2 cups cooked and shredded chicken (rotisserie works perfectly)
• 1 can (4 oz) diced green chiles
• ½ cup sour cream
• ½ cup softened cream cheese
• 1 cup shredded Mexican cheese blend or Monterey Jack
• Salt and pepper to taste

For the Green Chile Sauce

• 1 can (15 oz) green enchilada sauce
• ½ cup sour cream
• ¼ cup fresh cilantro, chopped (optional)

For the Enchiladas

• 8–10 small flour or corn tortillas
• 1½ cups shredded Mexican cheese blend for topping

Instructions

1. Make the Filling: In a large bowl, combine 2 cups shredded chicken, 1 can diced green chiles, ½ cup sour cream, ½ cup softened cream cheese, and 1 cup shredded cheese. Season with salt and pepper. Stir until creamy and well mixed.
2. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
3. Warm the Tortillas: To keep tortillas flexible and prevent cracking, warm them briefly in the microwave for about 20 seconds or on a hot skillet.
4. Fill and Roll: Spoon 2–3 tablespoons of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
5. Make the Green Chile Sauce: In a bowl, whisk together 1 can green enchilada sauce and ½ cup sour cream. Optionally, stir in chopped cilantro for added freshness.
6. Pour Sauce: Pour the creamy green chile sauce evenly over the rolled enchiladas, ensuring they are all covered.
7. Top with Cheese: Sprinkle the remaining 1½ cups shredded Mexican cheese blend generously over the top of the enchiladas.
8. Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. For extra browning, broil for the last 2–3 minutes, watching closely to avoid burning.
9. Serve and Garnish: Garnish with preferred toppings such as fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges. Serve warm.

Notes

• Warming tortillas before filling prevents cracking and tearing.
• Use rotisserie chicken for a quick and flavorful protein option.
• Adjust the amount of green chiles to control the heat level.
• Broiling at the end adds a nice golden finish—watch carefully to prevent burning.
• Can be made with flour or corn tortillas depending on preference or dietary needs.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Mexican enchiladas, chicken enchiladas, green chile enchiladas, cheesy enchiladas, baked enchiladas, easy Mexican dinner