Creamy Green Chile Chicken Enchiladas
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Here is another delicious way to enjoy chicken enchiladas. These Creamy Green Chile Chicken Enchiladas are filled with tender chicken, cream cheese, green chiles, and a simple blend of spices, then rolled up and covered in a rich, creamy green enchilada sauce. A generous layer of melted cheese on top brings everything together for a comforting dinner the whole family can enjoy.
The sauce is what really sets this version apart. Mix the green enchilada sauce with cream to create a smooth, flavorful topping that is creamy without being overly heavy. It pairs perfectly with the tangy cream cheese filling and mild green chile flavor inside the tortillas.
For serving, I like to top with fresh diced tomatoes and cilantro. Those fresh ingredients add color, brightness, and a nice contrast to the rich, cheesy enchiladas. You could also add sliced avocado, sour cream, or a squeeze of lime for even more flavor.
Ingredients for Creamy Green Chile Chicken Enchiladas
- GREEN ENCHILADA SAUCE – Green enchilada sauce gives the dish its bright, tangy chile flavor and forms the base of the creamy sauce. Use mild or medium depending on how much heat your family likes.
- HEAVY CREAM – Heavy cream softens the tang of the enchilada sauce and gives it a smooth, rich texture. It helps create the creamy green sauce that covers the enchiladas.
- SHREDDED COOKED CHICKEN – Cooked chicken makes the filling hearty and keeps the recipe quick to assemble. Rotisserie chicken or leftover cooked chicken both work well.
- CREAM CHEESE – Cream cheese adds richness and a slight tang to the filling. It also helps bind the chicken, green chiles, and seasonings together.
- DICED GREEN CHILES – Green chiles add mild heat and plenty of flavor without making the enchiladas overly spicy. They pair especially well with the cream cheese and green enchilada sauce.
- CUMIN – Cumin adds warm, earthy flavor and gives the chicken filling a little more depth.
- SALT – Salt enhances the flavors in the filling and sauce. Add it lightly since the enchilada sauce and cheese already contain salt.
- PEPPER – Black pepper adds a subtle warmth and helps balance the creamy ingredients.
- FLOUR TORTILLAS – Flour tortillas are soft, flexible, and easy to roll around the chicken filling. They also stay tender as they bake in the creamy sauce.
- CHEESE – I use a combination of cheddar and Monterey Jack. This cheese combination gives you both flavor and meltability. Cheddar adds a sharper, richer taste, while Monterey Jack melts smoothly and creates that gooey, cheesy topping.
Instructions for Creamy Green Chile Chicken Enchiladas
Preheat the oven to 350 degrees. In a medium bowl, stir together the green enchilada sauce and heavy cream until smooth and well combined. Spread about 1/3 cup of the sauce mixture over the bottom of a 9 x 13-inch baking dish, then set the dish aside.
In a separate bowl, combine the shredded chicken, softened cream cheese, diced green chilis, cumin, salt, and pepper. Stir until the filling is evenly mixed and creamy.
Spoon about 3 tablespoons of the chicken mixture down the center of each flour tortilla. Roll each tortilla up tightly and place seam sides down in the prepared baking dish.
Pour the remaining creamy green enchilada sauce evenly over the rolled tortillas, making sure they are well covered. Sprinkle the cheddar and Monterey Jack cheese blend evenly over the top.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue baking for another 10 to 15 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving. Top with fresh cilantro, diced tomatoes, avocado, sour cream, or any other favorite toppings, and serve warm.
Frequently Asked Questions
Can I use rotisserie chicken for these enchiladas?
Yes. Rotisserie chicken is a great shortcut and makes the filling especially quick to prepare. Leftover baked or grilled chicken also works well.
Can I use corn tortillas instead of flour tortillas?
You can, but flour tortillas are softer and easier to roll with the creamy filling. Corn tortillas may crack unless you warm them first.
What kind of green enchilada sauce should I use?
Use your favorite mild or medium green enchilada sauce. Mild is a good choice for a family-friendly version, while medium adds a little more heat.
Can I make these enchiladas ahead of time?
Yes. Assemble them, cover the baking dish, and refrigerate until you are ready to bake. You may need to add a few extra minutes to the baking time if you bake them cold.
Can I use half-and-half instead of heavy cream?
Yes. Half-and-half will make the sauce slightly lighter and thinner, but it should still work well.
Can I add more ingredients to the filling?
Absolutely. Black beans, corn, diced jalapeños, or chopped cilantro would all be good additions. Just avoid overfilling the tortillas so they still roll easily.
How do I keep the tortillas from getting soggy?
Do not use more sauce than needed, and bake uncovered for the final 10 to 15 minutes. Letting the enchiladas rest briefly after baking also helps the sauce settle.
How should I store leftovers?
Store leftover enchiladas covered in the refrigerator for up to 3 to 4 days. Reheat individual servings in the microwave or warm the baking dish in the oven.
Can I freeze these enchiladas?
Yes. Assemble them in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking for the best texture.
Tips and Tricks
- Soften the cream cheese first. Softened cream cheese mixes much more easily with the chicken and seasonings and gives you a smoother filling.
- Do not overfill the tortillas. About 3 tablespoons of filling per tortilla is plenty. Overfilling makes the enchiladas harder to roll and can cause the filling to spill out.
- Spread sauce on the bottom of the pan. That thin layer of sauce keeps the tortillas from sticking and adds extra flavor to the bottoms.
- Bake covered first, then uncover. The foil helps heat the enchiladas through without drying them out. Removing it at the end allows the cheese to melt and become bubbly.
- Add fresh toppings just before serving. Diced tomatoes, cilantro, avocado, and a squeeze of lime add freshness and help balance the rich, creamy sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Guacamole Chicken Enchiladas
- One Pan Beef Enchilada Rice Skillet
- Apple Enchiladas
- Easy Mexican Tortilla Stack
Creamy Green Chile Chicken Enchiladas
Real Mom Kitchen
Equipment
Ingredients
- 10 oz can green enchilada sauce
- ½ cup heavy cream
- 8 flour tortillas 8 inch in size
- 2 ½ cups chicken cooked and shredded
- 8 oz cream cheese softened
- 4 oz can diced green chiles
- 1 tsp cumin
- ½ tsp salt
- ⅛ tsp ground black pepper
- 1 cup cheese shredded (I use a cheddar Monterey Jack blend)
Instructions
- Preheat the oven to 350°F. In a bowl, mix together the enchilada sauce and heavy cream. Add about 1/3 cup of the sauce to the bottom of a 9×13-inch pan and set aside.
- In a bowl, mix the chicken with the cream cheese, cumin, salt, pepper, and green chiles until combined.
- Add about 3 Tablespoons of the chicken mixture into each tortilla and roll it up like a burrito.
- Pour the remaining sauce over the rolled tortillas and sprinkle with shredded cheese. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
- Top the enchiladas with cilantro and desired toppings, if desired. Serve while warm.
Nutrition
This recipe is adapted from I Heart Naptime.
