If you are craving a dish that bursts with comforting, layered flavors and is truly a crowd-pleaser, you will want to dive into this Green Chile Chicken Enchiladas Recipe. The creamy texture of the chicken filling combined with the subtle kick of green chilies, all wrapped in warm tortillas and smothered with bright green enchilada sauce, creates a meal that feels like a warm hug on a plate. It’s a fantastic way to enjoy a festive yet simple dinner that balances tangy, cheesy, and mildly spicy notes perfectly.
Ingredients You’ll Need
This Green Chile Chicken Enchiladas Recipe calls for ingredients that are straightforward but pack a punch in flavor and texture. Each item you add plays a starring role in making these enchiladas irresistibly creamy, tangy, and cheesy with a fresh pop of green chilies. Here’s what you’ll want to gather before you start:
- Green enchilada sauce (18 ounces): The heart of this dish, bringing vibrant color and that signature tangy-slightly spicy flavor.
- Rotisserie chicken, 3 cups cubed: Provides tender, juicy protein with minimal prep.
- Cream cheese, 8 ounces at room temperature: Adds a luscious creaminess that binds the filling together beautifully.
- Canned green chilies, 4 ounces: Impart mild heat and authentic Southwestern flavor.
- Cheddar cheese, 3 cups shredded (plus extra for topping): Melts to gooey perfection and adds a sharp, savory bite.
- Flour tortillas, 8 large: Soft yet sturdy enough to hold all the delicious filling inside.
- Sour cream, 1/2 cup: A cool, creamy topping that balances the spices.
- Salsa, 1/2 cup: Adds freshness and an extra zing when served on top.
- Chopped tomatoes, 1/2 cup: Lends bright color and juicy bursts of flavor as a garnish.
- One whole avocado, sliced: Creamy, buttery slices that complement the spicy enchiladas perfectly.
How to Make Green Chile Chicken Enchiladas Recipe
Step 1: Preheat and Prepare Your Baking Dish
Begin by setting your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature by the time your enchiladas are ready to bake. Lightly spray a 9″ x 13″ baking dish with non-stick cooking spray, then spread about 1 cup of green enchilada sauce evenly on the bottom. This acts as a flavorful base that prevents sticking and infuses the tortillas with extra saucy goodness right from the start.
Step 2: Mix the Silky Chicken Filling
In a medium bowl, combine your shredded rotisserie chicken, room temperature cream cheese, canned green chilies, and 2 cups of shredded cheddar cheese. Mix everything thoroughly so each bite is bursting with creamy, cheesy, and mildly spicy flavor. The texture should be thick and spreadable, perfect for filling tortillas without it falling apart on you.
Step 3: Assemble the Enchiladas
Grab each flour tortilla and spoon about 1/2 cup of the chicken mixture into the center. Roll the tortilla gently but firmly, making sure to keep the filling tucked neatly inside. Place each rolled enchilada seam-side down in the prepared baking dish on top of the enchilada sauce layer. Repeat this process with all 8 tortillas, snugly fitting them side by side in the dish.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, coating them generously to keep the enchiladas moist and flavorful during baking. Sprinkle the remaining 1 cup of shredded cheddar cheese across the top to achieve that irresistible golden, bubbly crust. Bake uncovered for about 30 minutes or until the cheese is melted and slightly browned and the enchiladas are heated through.
How to Serve Green Chile Chicken Enchiladas Recipe
Garnishes
Once your enchiladas come out of the oven, the fun part is dressing them up with fresh toppings to add contrast in texture and flavor. Dollop sour cream atop for creamy coolness, spread or drizzle some salsa for brightness, sprinkle chopped tomatoes for a juicy pop, and fan out sliced avocado for buttery richness. These add-ons transform the dish from hearty to vibrant and fresh.
Side Dishes
This Green Chile Chicken Enchiladas Recipe pairs beautifully with simple yet complementary sides like Mexican rice, refried beans, or a crisp green salad with a tangy lime dressing. These sides round out the meal with additional layers of texture and flavor without overpowering the enchiladas themselves.
Creative Ways to Present
For a festive touch, serve the enchiladas in individual ramekins or mini cast iron skillets, topped with a sprinkle of fresh cilantro and a slice of lime on the side. Alternatively, you can plate two enchiladas neatly stacked with a decorative swirl of sour cream and a few jalapeño slices for that extra flair. Presentation that excites the eyes makes the food taste even better!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making for a quick and satisfying meal on busy days. Be sure to cover any toppings separately to keep them fresh and vibrant.
Freezing
You can prepare this Green Chile Chicken Enchiladas Recipe ahead of time and freeze it before baking. Wrap the assembled but uncooked enchiladas tightly in plastic wrap and store in the freezer for up to 3 months. When ready to eat, thaw for about 30 minutes at room temperature and bake as usual for a fresh, homemade meal anytime.
Reheating
To reheat leftovers, you can microwave individual portions for a quick fix, heating in 30-second increments until warmed through. For a more even and delicious reheat, preheat your oven to 350 degrees, cover the dish with foil, and bake for 15-20 minutes until hot and bubbly again.
FAQs
Can I use red enchilada sauce instead of green?
Absolutely! While this recipe highlights the flavor of green enchilada sauce, swapping in red sauce will offer a slightly different but equally delicious flavor profile. Feel free to adjust to your taste preferences.
What is the best chicken to use for this recipe?
Rotisserie chicken works perfectly because it’s already cooked, tender, and flavorful, but leftover cooked chicken or even shredded poached chicken will work just as well. The key is to use pre-cooked chicken for easy assembly.
Can I make this dish vegetarian?
Yes! Simply substitute the chicken with cooked beans, sautéed vegetables, or plant-based meat alternatives. The rich enchilada sauce and creamy cheese filling will still provide plenty of flavor.
What type of cheese melts best in enchiladas?
Cheddar cheese used in this recipe melts beautifully and adds sharpness, but you can also mix in Monterey Jack or a Mexican blend to get a smoother melt and even more richness.
How spicy is this Green Chile Chicken Enchiladas Recipe?
This recipe offers a mild to moderate spice level thanks to the green chilies; however, if you prefer more heat, feel free to add diced jalapeños or a spicier chili sauce to amp it up.
Final Thoughts
Sharing this Green Chile Chicken Enchiladas Recipe feels like passing along a little piece of joy — it’s simple to make but delivers such satisfying flavors and textures that it instantly feels like a homemade celebration. Whether you’re feeding family, friends, or just treating yourself, these enchiladas bring warmth and comfort to any table. I can’t wait for you to try it and see how it quickly becomes one of your go-to dishes!
Print
Green Chile Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Green Chile Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender rotisserie chicken mixed with creamy cream cheese, tangy green chiles, and cheddar cheese all rolled in flour tortillas, smothered with green enchilada sauce, and baked until bubbly and golden. Topped with fresh sour cream, salsa, tomatoes, and avocado slices, these enchiladas make for a delicious and satisfying meal perfect for weeknight dinners or entertaining.
Ingredients
Green Enchilada Ingredients
- 18 ounces green enchilada sauce (can substitute red)
- 3 cups rotisserie chicken, cubed
- 8 ounces cream cheese, room temperature
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese (plus more for topping if desired)
- 8 large flour tortillas
Toppings for Enchiladas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 whole avocado, sliced
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking the enchiladas.
- Prepare baking dish: Lightly spray a 9″ x 13″ baking dish with non-stick cooking spray. Spread about 1 cup of the green enchilada sauce evenly across the bottom of the dish to prevent sticking and add flavor.
- Make the filling: In a medium bowl, combine the cubed rotisserie chicken, room temperature cream cheese, canned green chilis, and 2 cups of shredded cheddar cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Fill tortillas: Spoon about 1/2 cup of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish. Repeat with all 8 tortillas, arranging them side by side.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining 1 cup of shredded cheddar cheese on top to create a cheesy crust.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for approximately 30 minutes or until the enchiladas are heated through, and the cheese on top is melted, bubbly, and golden brown.
- Serve with toppings: Remove the enchiladas from the oven and top with sour cream, salsa, chopped tomatoes, and sliced avocado as desired. Serve immediately for the best flavor and texture.
Notes
- Make-ahead tip: Assemble the enchiladas but do not bake. Wrap tightly with plastic wrap and refrigerate up to 24 hours. Bake at 375°F for 25-30 minutes before serving.
- Freezing instructions: Prepare enchiladas as directed without baking. Wrap tightly in plastic wrap and freeze up to 3 months. To cook, thaw at room temperature for 30 minutes, then bake at 375°F for 25-30 minutes.
- Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds increments until warm. Alternatively, bake covered with foil at 350°F for 15-20 minutes after letting sit at room temperature for 30 minutes.
