Creamy Green Chile Chicken Enchiladas
These creamy green chile chicken enchiladas are packed with tender shredded chicken, tangy green chiles, melty cheese, and a smooth blend of sour cream and cream cheese—all wrapped up in soft tortillas and baked to bubbly perfection. It’s a comforting and flavorful dish that brings the best of Tex-Mex to your table in under an hour.
Much like our go-to beef enchiladas or sour cream chicken enchiladas with red sauce, this recipe is a staple for family dinners, potlucks, and freezer-friendly meal prep.
💡 Why You’ll Love This Recipe
- Quick to make – Ready in under 60 minutes
- Perfect for busy weeknights
- Great for leftovers – Rotisserie or pre-cooked chicken works beautifully
- Freezer-friendly – Make now, save some for later
- Kid-approved flavor – Creamy, cheesy, and mild with a gentle kick from green chiles
🧾 Ingredients
| Ingredient | Notes |
|---|---|
| Cooked chicken | Use shredded rotisserie, breasts, or thighs |
| Olive oil | Or your preferred cooking oil |
| White onion (diced) | Adds flavor to the filling |
| Garlic (minced) | Fresh is best |
| Diced green chiles | Adds flavor without too much heat |
| Sour cream | For creaminess |
| Cream cheese (softened) | Adds richness |
| Pepper Jack cheese (shredded) | Or sub Mexican blend or cheddar |
| Corn tortillas | Use flour if preferred |
| Green chile enchilada sauce | Choose your favorite brand |
| Spices | Salt, black pepper, cumin |
👩🍳 How to Make It
Step 1: Sauté the Onion & Garlic
Heat a bit of oil in a skillet over medium heat. Add the diced onion and cook until softened. Stir in garlic and cook for another minute, then remove from heat.
Step 2: Make the Creamy Chicken Filling
In a large bowl, mix together cooked chicken, sautéed onions and garlic, green chiles, cream cheese, sour cream, half the shredded cheese, spices, and a bit of the enchilada sauce. Stir well to combine.
Step 3: Prep the Tortillas
Warm the tortillas briefly to make them easier to roll without cracking. Spoon the chicken mixture into each tortilla and roll tightly.
Step 4: Make the Sauce
In a small bowl, combine the remaining enchilada sauce and sour cream. Mix until smooth.
Step 5: Assemble the Enchiladas
Place rolled enchiladas seam-side down in a greased baking dish. Pour the enchilada sauce mixture over the top.
Step 6: Top & Bake
Sprinkle the rest of the shredded cheese over the enchiladas. Bake in a preheated oven at 375°F (190°C) for about 20–25 minutes, or until bubbly and golden.
📝 Tips for Serving & Storing
- Top with sour cream, chopped cilantro, green onions, lime wedges, or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a different protein, try cooked pork or turkey instead of chicken.
- If tortillas begin to soften too much from the filling, try baking right after assembling.
