Creamy Green Chile Chicken Enchiladas
These Creamy Green Chile Chicken Enchiladas are filled with shredded chicken, cream cheese, green chiles, and warm spices, then covered in a rich green enchilada cream sauce. A blend of cheddar and Monterey Jack melts over the top for a cheesy, comforting finish. Add fresh tomatoes, cilantro, avocado, or sour cream before serving for an easy family dinner.
Servings 8 servings
Calories 371kcal
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 9x13-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
Serving: 1 serving | Calories: 371kcal | Carbohydrates: 21g | Protein: 19g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 970mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1013IU | Vitamin C: 6mg | Calcium: 191mg | Iron: 2mg