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
Scale
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.
