Green Chile Chicken Enchiladas

2 2 minutes read

This post contains affiliate links. As an Amazon Associate, I may earn a small commission if you make a purchase through the links below—thank you for supporting this site! You can read our full disclosure policy here.

🌮 Easy Green Chile Chicken Enchiladas

A Family Favorite with a Creamy, Flavor-Packed Twist

Mexican food is always a hit in our house, and these creamy green chile chicken enchiladas are no exception. They’re just as beloved as our Beef Enchiladas, and if you’re more of a red sauce fan, don’t miss our Sour Cream Chicken Enchiladas with red enchilada sauce.

💡 Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour—perfect for busy weeknights.
Family-Friendly: Mild heat, creamy texture, and loads of flavor everyone will enjoy.
Versatile: Pairs beautifully with Mexican rice, pinto beans, black beans, or refried beans.
Freezer-Friendly: Make one batch for tonight and freeze another for later.

📝 Ingredients

Ingredient	Amount
Cooked chicken (shredded)	2 cups
Olive oil	1 tablespoon
Onion (diced)	1/2 medium
Garlic (minced)	4 cloves
Diced green chiles	1 (7-ounce) can
Green chile enchilada sauce	1 (14-ounce) can
Sour cream	1/2 cup (divided)
Cream cheese (softened)	6 ounces
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Ground cumin	1/2 teaspoon
Pepper jack cheese (shredded)	3 cups (divided)
Corn tortillas	10

👩‍🍳 Step-by-Step Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Sauté aromatics
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–5 minutes until softened. Stir in garlic and cook for 30 seconds more. Remove from heat.
Make the filling
In a large bowl, whisk together ½ cup enchilada sauce and ¼ cup sour cream. Add shredded chicken, sautéed onion and garlic, cream cheese, green chiles, cumin, salt, pepper, and 1½ cups shredded cheese. Mix until well combined.
Prepare the sauce
In a separate bowl, whisk the remaining enchilada sauce with the remaining ¼ cup sour cream.
Warm the tortillas
Place tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–45 seconds to soften.
Assemble the enchiladas
Spoon about ½ cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Top and bake
Pour the sauce mixture evenly over the enchiladas. Sprinkle the remaining cheese on top. Bake uncovered for 30–35 minutes, or until hot and bubbly with golden edges.