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.

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💡 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

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🧾 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

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👩‍🍳 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.

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📝 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.