Green Chili Chicken Enchiladas

Here’s a Green Chili Chicken Enchiladas recipe that’s creamy, comforting, and packed with flavor—perfect for family dinners or make-ahead meals.

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Green Chili Chicken Enchiladas

Ingredients

Filling

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 cup shredded Monterey Jack or Mexican-blend cheese

• ½ cup sour cream

• 1 can (4 oz) diced green chiles

• ½ tsp cumin

• ½ tsp garlic powder

• Salt & pepper to taste

Sauce

• 1½ cups green enchilada sauce (store-bought or homemade)

• ½ cup sour cream

• ½ cup heavy cream or milk

Enchiladas

• 8–10 flour tortillas (or corn, warmed)

• 1½ cups shredded cheese (Monterey Jack, Pepper Jack, or Mexican blend)

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Instructions

1. Preheat oven
   Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Make filling
   In a bowl, combine chicken, cheese, sour cream, green chiles, cumin, garlic powder, salt, and pepper.

3. Prepare sauce
   In a separate bowl, whisk green enchilada sauce, sour cream, and cream until smooth.

4. Assemble enchiladas

   • Spread a thin layer of sauce in the baking dish

   • Fill tortillas with chicken mixture, roll up, and place seam-side down

   • Pour remaining sauce over enchiladas and sprinkle with cheese

5. Bake
   Cover with foil and bake 25 minutes.
   Uncover and bake an additional 10–15 minutes, until bubbly and lightly golden.

6. Rest & serve
   Let stand 5 minutes before serving.

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Topping Ideas

• Fresh cilantro

• Diced avocado or guacamole

• Sliced jalapeños

• Pico de gallo

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Tips & Variations

• Extra creamy: Add ¼ cup cream cheese to the filling

• Spicy: Use hot green chiles or Pepper Jack cheese

• Make-ahead: Assemble, cover, and refrigerate up to 24 hours

• Freezer-friendly: Freeze before baking; add 10–15 minutes to bake time

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If you’d like a white sauce version, Hatch green chile style, or slow-cooker chicken enchiladas, I’d be happy to share 🌶️🧀