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.
