Description
Make these zesty and creamy green chile chicken enchiladas for a satisfying, flavorful weeknight meal. This easy recipe uses tender shredded chicken and a rich, tangy green sauce for a comforting Southwest dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) can mild green chiles, undrained
- 1 (10 ounce) can mild green chiles, drained and chopped
- 1 (10 ounce) can cream of chicken soup
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 corn or flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded pepper jack cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- In a large bowl, combine the shredded chicken, cooked onion and garlic mixture, the undrained can of green chiles, the chopped green chiles, cream of chicken soup, softened cream cheese, sour cream, cumin, salt, and pepper. Mix everything well until the cream cheese is incorporated and the mixture is creamy. This is your flavorful filling.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
- Dip each tortilla into a small amount of the green chile sauce mixture (or use a little extra sauce if you have some reserved) to lightly coat, then fill the center with about 1/4 cup of the chicken filling. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour any remaining green chile sauce mixture evenly over the rolled enchiladas in the dish.
- Top the enchiladas generously with 1 3/4 cups of the Monterey Jack cheese and all of the pepper jack cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For an even quicker weeknight meal, use a store-bought zesty green enchilada sauce instead of mixing the soup and chiles, adjusting seasonings to taste.
- If you prefer a casserole style, layer the tortillas, filling, and cheese in the baking dish instead of rolling them.
- This recipe freezes well; assemble the entire dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the bake time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 120