If you’ve been searching for a dish that perfectly blends creamy comfort with a kick of spice, you’re going to fall head over heels for this Creamy Green Chile Chicken Enchiladas Recipe. Imagine tender shredded chicken wrapped in soft flour tortillas, smothered with a luscious, zesty cream cheese and green chile filling, then baked under a blanket of melty pepper jack cheese and vibrant green enchilada sauce. It’s a celebration of flavors that’s both satisfying and cozy, ideal for family dinners or when you want to impress guests with heartfelt Mexican-inspired goodness.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step to creating these irresistible enchiladas. Each component plays a crucial role—from the creamy cheeses that make every bite luscious, to the green chiles and jalapenos that bring just the right amount of heat and flavor, all topped off with gooey melted cheese and fresh garnishes for brightness.
- Shredded Cooked Chicken: About 4 cups (2 lbs), the hearty base that soaks up every delicious flavor.
- Sour Cream: 3/4 cup adds tangy creaminess to the filling.
- Cream Cheese: 8 ounces softened, gives that signature rich and velvety texture.
- Salt: 1 teaspoon to enhance all the flavors perfectly.
- Pepper: 1 teaspoon, freshly ground if possible, for a subtle bite.
- Green Chilies: 4-ounce can of diced chilies, bringing a gentle, smoky heat.
- Cholula Green Pepper Jalapeno Hot Sauce (optional): 1/4 cup, for an extra punch of flavor.
- Jalapeno (optional): 1 finely diced, to dial up the spice and add a fresh crunch.
- Pepper Jack Cheese: 4 cups shredded, divided for mixing inside and melting on top.
- Green Enchilada Sauce: 15 ounces, the vibrant sauce that ties everything together.
- Flour Tortillas: 10–12 small or 8 medium-sized, soft and pliable for rolling.
- Cilantro: Fresh, for garnish and a bright herbal note.
- Avocado: Sliced, adds creamy coolness when serving.
- Sliced Jalapeno: For garnish and a fresh, spicy crunch if you like.
How to Make Creamy Green Chile Chicken Enchiladas Recipe
Step 1: Mix the Creamy Chicken Filling
Start by preheating your oven to 350 degrees. In a large mixing bowl, combine the shredded chicken — make sure it’s been seasoned nicely with salt and pepper already — with the sour cream, softened cream cheese, salt, pepper, diced green chilies, optional hot sauce, finely diced jalapeno, and half of the shredded pepper jack cheese. Stir everything together until you have a creamy, flavorful filling that’s packed with that perfect balance of heat and richness.
Step 2: Assemble the Enchiladas
Pour a small amount of the green enchilada sauce onto the bottom of a 9 x 13-inch baking dish and spread it evenly. This base layer keeps the tortillas from sticking and infuses extra flavor. Next, spoon a generous amount of the creamy chicken mixture down the center of each tortilla. Roll them up snugly and place each seam side down in the dish, arranging them close together to stay cozy during baking.
Step 3: Top and Bake
Once all the enchiladas are nestled in the pan, pour the rest of the green enchilada sauce evenly over the top. Then sprinkle the remaining pepper jack cheese generously over everything. Cover the dish with foil and bake for 20 minutes, allowing the cheese to melt and the flavors to meld wonderfully. After that, remove the foil and continue baking uncovered for another 8 to 10 minutes, until the cheese bubbles and turns a golden, irresistible hue.
How to Serve Creamy Green Chile Chicken Enchiladas Recipe
Garnishes
Garnishing your enchiladas adds freshness and a pop of color that makes the dish even more inviting. Sprinkle chopped cilantro for a bright herbal hit, add slices of creamy avocado to balance the spice, and finish with a few fresh jalapeno slices if you want an extra spicy kick right at the end.
Side Dishes
Keep your sides simple to let these enchiladas shine. A crisp green salad with a tangy lime vinaigrette or Mexican rice with beans makes a perfect accompaniment. You could also serve them alongside some grilled corn or a refreshing cucumber salad to add crunch and cool freshness.
Creative Ways to Present
Want to make a statement? Serve your Creamy Green Chile Chicken Enchiladas Recipe in individual ramekins for a fun, personalized touch, or sprinkle crumbled queso fresco and drizzle extra hot sauce right before serving. A dollop of Mexican crema or a squeeze of fresh lime juice can add zest and creaminess if guests want to customize their plates.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen and the texture stays creamy—just cover them tightly to prevent drying out.
Freezing
You can freeze the assembled but unbaked enchiladas for up to 2 months. Wrap the baking dish tightly with plastic wrap and foil to avoid freezer burn. When you’re ready, thaw overnight in the fridge before baking.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350-degree oven for about 20 minutes or until heated through. Remove the foil in the last few minutes to bring back that bubbly, golden cheese topping.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is perfect for the shredded chicken base—you save time and get deliciously seasoned meat that blends beautifully with the creamy filling.
What if I don’t like spicy food?
No worries. Simply omit the jalapenos and hot sauce from the filling. The dish will still be wonderfully flavorful and creamy, with just a gentle hint of the green chiles.
Can I make these enchiladas gluten-free?
Yes, just swap out the flour tortillas for gluten-free ones or use corn tortillas if you prefer. Keep in mind corn tortillas are a bit more fragile, so warming them before rolling helps prevent tearing.
Is there a substitute for cream cheese?
You can use mascarpone or a smooth ricotta cheese if you want a slightly different texture, but cream cheese gives that signature richness and tang that makes this recipe so special.
How spicy are these enchiladas typically?
The spice level is moderate and can be adjusted easily. The green chilies and jalapenos add some warmth, but if you want mild, leave out the jalapenos and hot sauce; if you like it hotter, add extra chopped jalapenos or a splash more hot sauce.
Final Thoughts
If you’re looking to bring comfort and flavor to your table in a dish that feels like a warm hug, this Creamy Green Chile Chicken Enchiladas Recipe is your answer. It’s a crowd-pleaser that’s wonderfully cheesy, creamy, and just lively enough with that hint of green chile kick. Your friends and family will be begging for the recipe, so get ready to make it a regular in your dinner rotation!
Print
Creamy Green Chile Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Creamy Green Chile Chicken Enchiladas combine tender shredded chicken with a rich, tangy cream cheese and green chili sauce, baked to bubbly perfection. Loaded with pepper jack cheese and subtle heat from jalapeños and green enchiladas sauce, this comforting Mexican-inspired casserole is perfect for a family dinner or gathering.
Ingredients
Chicken Mixture
- 4 cups Shredded Cooked Chicken (packed, about 2 lbs. chicken)
- 3/4 cup Sour Cream
- 8 ounce Cream Cheese (softened)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 ounce can Green Chilies (diced)
- 1/4 cup Cholula Green Pepper Jalapeno Hot Sauce (optional, adds flavor)
- 1 Jalapeno (optional, finely diced)
- 2 cups Pepper Jack Cheese (shredded, divided)
Assembly & Topping
- 15 ounce can Green Enchilada Sauce (may add more if you like them saucy)
- 10–12 small Flour Tortillas (or 8 medium sized)
- 2 cups Pepper Jack Cheese (shredded, reserved for topping)
- Cilantro (for garnish)
- Avocado (for garnish)
- Sliced Jalapeno (for garnish)
Instructions
- Preheat and Prepare Chicken Mixture: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the shredded cooked chicken, sour cream, softened cream cheese, salt, pepper, diced green chilies, optional Cholula hot sauce, finely diced jalapeno, and 2 cups of shredded pepper jack cheese. Stir thoroughly until all ingredients are well incorporated and creamy.
- Prepare Baking Dish and Assemble Enchiladas: Pour a small amount of green enchilada sauce onto the bottom of a 9 x 13-inch baking dish and spread evenly to coat the bottom. Spoon the creamy chicken mixture down the center of each tortilla, roll them tightly, and place seam side down in the prepared dish, lining them up evenly.
- Add Sauce and Cheese Topping: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the reserved 2 cups of shredded pepper jack cheese generously on top. Cover the dish with aluminum foil to retain moisture.
- Bake Until Bubbling and Golden: Place the covered baking dish in the preheated oven and bake for 20 minutes. Then remove the foil and bake for an additional 8 to 10 minutes or until the cheese topping is bubbly and slightly golden brown.
- Serve and Garnish: Remove from oven and let cool for a few minutes. Serve hot, garnished with fresh cilantro leaves, sliced avocado, and sliced jalapenos for added flavor and presentation.
Notes
- You can substitute corn tortillas if preferred, but be sure to warm them to prevent cracking during rolling.
- If you like your enchiladas saucier, add more green enchilada sauce before baking.
- The hot sauce and jalapeno are optional; adjust them according to your preferred spice level.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- This dish pairs well with Mexican rice or a fresh side salad.
