Creamy Chicken Green Chili Enchiladas Recipe

Introduction

Imagine a casserole bubbling at the center of the table: the air is warm with roasted green chiles and sautéed onion, the scent of garlic and melted cheese pulling everyone toward the kitchen. Each bite of these Creamy Chicken Green Chili Enchiladas blends tender shredded chicken with a tangy, velvety green chile sauce and a slight char on the tortilla edges — creamy, bright, and comforting all at once. The interior offers a gentle creaminess that gives way to melty cheese strands and a toothsome tortilla. This is food that feels like a hug on a fork.

This recipe is perfect for chilly weeknights, relaxed weekend dinners, potlucks, or any time you want something satisfying without fuss. Make a double batch for game-day gatherings or assemble ahead for easy baking when guests arrive. If you love creamy, savory chicken dishes, you may also enjoy exploring my riff on creamy lemon garlic chicken for more weeknight inspiration.

At a Glance

• Prep Time: 20 minutes
• Cook Time: 25 minutes (plus 20–30 minutes baking)
• Total Time: about 1 hour (including assembly and baking)
• Servings: 6 (1–2 enchiladas per person depending on appetite)
• Difficulty Level: Easy–Intermediate (basic sautéing and assembly)

Nutrition Highlights

Estimated nutrition per serving (serves 6) — values are approximate and calculated using ingredient averages from the USDA FoodData Central and portion estimates; use these numbers as a guideline. For general daily intake recommendations see resources from the Mayo Clinic or CDC.

• Calories: ~600 kcal
• Protein: ~28 g
• Carbohydrates: ~31 g
• Fat: ~38 g
• Saturated Fat: ~15 g
• Fiber: ~3 g
• Sodium: ~1,100 mg

Notes: These values come from ingredient-level averages (USDA FoodData Central) and can vary based on brands, exact portions, and whether you use low-fat or full-fat dairy. If you need precise tracking for dietary reasons, weigh your ingredients and use a nutrition calculator or consult registered nutrition resources (USDA, Mayo Clinic).

Why You’ll Love It

This recipe wins on flavor, texture, and ease. The creamy green chile sauce is bright and slightly tangy, cutting through the richness of the cheese and cream for a balanced bite. It’s nostalgic in the way cheesy enchiladas often are — great for reconnecting with family and friends — while still being simple enough for busy weeknights. It also adapts well: make it heartier with extra chicken, make it lighter by swapping Greek yogurt for sour cream, or stretch it into a crowd-pleasing casserole for a potluck.

How to Make Creamy Chicken Green Chili Enchiladas Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken (about 10–12 oz / 280–340 g)
• 8 oz (226 g) cream cheese, softened
• 1 cup (240 g) sour cream (or Greek yogurt for a tangy, higher-protein swap)
• 1 (4 oz / 113 g) can diced green chiles, drained
• 1 cup (112 g) shredded Monterey Jack or pepper jack cheese
• 1/2 cup (120 ml) green enchilada sauce or tomatillo salsa verde (optional for topping)
• 8 (8-inch) flour tortillas (for gluten-free, use corn tortillas; see variations)
• Salt and black pepper to taste
• 1 tablespoon chopped cilantro, optional for garnish
• Optional toppings: sliced avocado, chopped scallions, lime wedges, queso fresco

Substitutions & Optional Ingredients

• Low-fat option: use light cream cheese and low-fat Greek yogurt instead of sour cream.
• Spicy kick: substitute pepper jack for Monterey Jack and add chopped jalapeño.
• Vegetarian alternative: replace chicken with shredded jackfruit or roasted cauliflower and use a dairy-free cream cheese.
• Gluten-free: use small corn tortillas, lightly fried or warmed to prevent cracking.

Method (step-by-step)

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
3. Stir in shredded chicken and drained green chiles; cook 1–2 minutes to warm through. Season with salt and pepper.
4. In a bowl, combine softened cream cheese and sour cream (or Greek yogurt) until smooth. Fold in 1/2 cup shredded Monterey Jack and the chicken mixture; mix until well incorporated. Tip: If the cream cheese is stubborn, microwave 10–15 seconds to soften before mixing.
5. Warm tortillas briefly in a dry skillet or microwave (20 seconds wrapped in a damp paper towel) to make them pliable and reduce tearing.
6. Spoon about 1/2 cup of the filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
7. Pour green enchilada sauce evenly over the rolled enchiladas (or spoon remaining sour cream mixture on top) and sprinkle remaining 1/2 cup shredded cheese.
8. Bake 20–25 minutes until bubbly and lightly golden. For a browned top, broil 1–2 minutes while watching closely.
9. Remove from oven and let rest 5 minutes. Garnish with cilantro, sliced avocado, scallions, or a squeeze of lime.

Practical Tips

• Avoid overfilling tortillas to prevent splitting during rolling.
• Warm tortillas before filling to increase flexibility.
• If assembling ahead, cover and refrigerate for up to 24 hours before baking; add a few minutes to baking time if chilled.
• For more ideas on a creamy chicken base, try adapting flavors from my creamy paprika chicken when experimenting with spices or texture.

Best Pairings

• Classic sides: cilantro-lime rice, black beans, or a fresh jicama slaw.
• Lighter pairings: a crisp green salad with citrus vinaigrette or roasted vegetables.
• Drinks: a bright Mexican lager, a crisp Sauvignon Blanc, or a lime-forward margarita for festive dinners.
• Sauces & condiments: serve with extra salsa verde, hot sauce, or a dollop of Greek yogurt for acidity.

Storing Leftovers

• Room temperature: Do not leave enchiladas at room temperature for more than 2 hours (per USDA food safety guidance).
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat individual portions in the microwave (1–2 minutes) or in a 350°F (175°C) oven until warmed through.
• Freezer: Freeze baked enchiladas for up to 2–3 months. Wrap tightly with foil and a layer of plastic wrap or store in a freezer-safe container. Thaw overnight in the refrigerator before reheating; reheat covered at 350°F (175°C) for 25–30 minutes.

Insider Secrets

• Use rotisserie chicken to save time and deepen flavor — the lightly seasoned meat pairs beautifully with the creamy sauce.
• For an ultra-silky sauce, blend the cream cheese, sour cream, and a few spoonfuls of enchilada sauce or reserved pan juices before combining with the chicken.
• If using corn tortillas, pass them quickly through hot oil or lime water and warm to prevent cracking when rolling.
• Let the baked dish rest 5–10 minutes before slicing so the filling sets and portions hold together cleanly.

Creative Twists

• Vegan version: Swap shredded jackfruit or crumbled, pressed tofu for chicken, use a cashew cream (soaked cashews blended with a splash of water and lemon) in place of cream cheese, and dairy-free shredded cheese.
• Smoky poblano: Roast fresh poblano peppers until charred, peel and dice, then fold into the filling for a smoky, slightly sweet variant.
• Green chili mac & cheese enchiladas: Combine the creamy chicken filling with cooked elbow macaroni for a playful, kid-friendly mashup.
• Low-carb option: Use low-carb tortillas or thinly sliced roasted zucchini as a wrap alternative to reduce carbs.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes — assemble in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if chilled.

Q: Can I use corn tortillas?
A: Absolutely. Warm them briefly in oil or steam them to make them pliable and prevent cracking during rolling.

Q: How can I reduce calories and fat?
A: Use low-fat cream cheese or cottage cheese blended until smooth, swap sour cream for nonfat Greek yogurt, and use less cheese or a lower-fat cheese.

Q: Why are my enchiladas watery after baking?
A: Overly wet fillings (from thawed frozen chicken or watery vegetables) can release moisture. Pat ingredients dry, strain canned chiles, and avoid adding extra sauce inside the tortillas. Bake uncovered at the end to evaporate excess moisture.

Q: Is it safe to freeze before baking?
A: Yes — you can assemble and freeze uncooked. Freeze covered, then bake from frozen at 375°F (190°C) for about 40–50 minutes, covered until heated through; uncover for the last 10 minutes to brown.

Conclusion

Give these Creamy Chicken Green Chili Enchiladas a try when you want something cozy, flavorful, and shareable — and don’t be afraid to make it your own with the variations and tips above. If you want a different take on a creamy, chicken-forward enchilada recipe, check out this approachable version at Creamy Chicken Green Chili Enchiladas – A Pretty Life In The Suburbs for another inspiration source. For a white-and-green style with a slightly different technique and ingredient balance, see Creamy Green Chile Chicken Enchiladas | Mel’s Kitchen Cafe.

If you make this recipe, I’d love to hear how you customized it — share your photos and tips in the comments below and join our community of home cooks. Enjoy!

Creamy Chicken Green Chili Enchiladas

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• Author: recipechangegmail-com
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A comforting casserole of creamy chicken, green chiles, and melted cheese wrapped in soft tortillas, perfect for cozy dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken (about 10–12 oz / 280–340 g)
• 8 oz (226 g) cream cheese, softened
• 1 cup (240 g) sour cream (or Greek yogurt for a tangy, higher-protein swap)
• 1 (4 oz / 113 g) can diced green chiles, drained
• 1 cup (112 g) shredded Monterey Jack or pepper jack cheese
• 1/2 cup (120 ml) green enchilada sauce or tomatillo salsa verde (optional for topping)
• 8 (8-inch) flour tortillas (or corn tortillas for gluten-free)
• Salt and black pepper to taste
• 1 tablespoon chopped cilantro, optional for garnish
• Optional toppings: sliced avocado, chopped scallions, lime wedges, queso fresco

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook for 30–45 seconds until fragrant.
3. Stir in shredded chicken and drained green chiles; cook for 1–2 minutes to warm through. Season with salt and pepper.
4. In a bowl, combine softened cream cheese and sour cream (or Greek yogurt) until smooth. Fold in 1/2 cup shredded Monterey Jack and the chicken mixture; mix until well incorporated.
5. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
6. Spoon about 1/2 cup of the filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
7. Pour green enchilada sauce evenly over the rolled enchiladas and sprinkle remaining 1/2 cup shredded cheese.
8. Bake for 20–25 minutes until bubbly and lightly golden. Broil for 1–2 minutes for a browned top if desired.
9. Remove from oven and let rest for 5 minutes. Garnish with cilantro, avocado, or scallions.

Notes

Use rotisserie chicken to save time. Warm tortillas before filling to prevent tearing. Can be assembled ahead of time.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 4g
• Sodium: 1100mg
• Fat: 38g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 90mg