Creamy Green Chile Chicken Enchiladas: 1 Easy Dinner

You know, there are some nights when only pure comfort food will do. And for me, those nights *always* involve these incredible Green chile chicken enchiladas. They’re just so creamy, so mild, and honestly, they’re the easiest weeknight dinner you’ll whip up practically on autopilot. This whole site really started because I used to be the *opposite* of a kitchen person; my corporate life was a whirlwind, and cooking felt like just another chore. But discovering the simple joy of creating something delicious from scratch, like a perfect loaf of bread or these amazing enchiladas, changed everything for me. It’s about finding that peace and happiness in the kitchen, just like I’ve shared on my journey. You can even follow along with more of my kitchen adventures on Facebook! These enchiladas are the perfect example of that!

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Why You’ll Love These Green Chile Chicken Enchiladas

Seriously, these Green Chile Chicken Enchiladas are a total game-changer for busy nights! Here’s why you’ll be making them again and again:

• Super Easy Prep: Thanks to handy shortcuts like rotisserie chicken, you’re looking at minimal chopping and mixing.
• Weeknight Warrior: They come together fast, making them perfect for when you’re short on time but craving something truly satisfying.
• Family Favorite: The mild, creamy flavor is a huge hit with kids and adults alike – it’s pure comfort food!
• Incredibly Creamy: That blend of sour cream and enchilada sauce gives them the most wonderfully rich and smooth texture.

Gather Your Ingredients for Green Chile Chicken Enchiladas

Alright, let’s get down to business! To make these amazing Green Chile Chicken Enchiladas, you’ll want to have these goodies ready. Trust me, using good ingredients is half the battle!

Here’s what you’ll need:

• 2 cups shredded rotisserie chicken: This is my favorite shortcut! Just grab a pre-cooked chicken and shred it up. So easy!
• 1 (4 ounce) can diced green chiles, drained: Make sure to drain these really well, or they can make your filling a bit too watery.
• 1/2 cup sour cream: This is what makes them so creamy and delightful!
• 1/4 cup chopped fresh cilantro: Fresh herbs really brighten things up. If you’re not a fan, you can totally skip it.
• 1 teaspoon ground cumin: Adds that perfect, subtle earthy flavor.
• 1/2 teaspoon salt: Just for a little seasoning boost.
• 1/4 teaspoon black pepper: Gotta have that little bit of zing!
• 8 (8-inch) flour tortillas: These are the best for rolling up all that goodness.
• 2 cups creamy enchilada sauce: You can use store-bought or whip up your own creamy enchilada sauce if you’re feeling fancy.
• 2 cups shredded Monterey Jack cheese: Melty perfection!
• 1/2 cup shredded cheddar cheese: Just a little extra flavor kick.

• Optional toppings: chopped onions, extra cilantro, or a dollop of sour cream – whatever makes your heart sing!

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Step-by-Step Guide to Making Creamy Green Chile Chicken Enchiladas

Okay, let’s get these amazing Green Chile Chicken Enchiladas ready! It’s honestly way simpler than you might think, and before you know it, you’ll have a bubbly, cheesy dish that smells like heaven. This is exactly the kind of meal that makes weeknight dinners feel special and totally stress-free.

Preparing the Chicken Filling

First things first, we need to get that yummy filling ready. Grab a medium bowl and toss in our shredded rotisserie chicken. Then, add the drained diced green chiles – make sure they’re well-drained so we don’t end up with a soupy mix! Stir in the sour cream, fresh cilantro (if you’re using it!), cumin, salt, and pepper. Give it all a good mix until everything is nicely combined. That’s it for the filling!

Assembling Your Flour Tortilla Enchiladas

Now for the fun part – rolling them up! You’ll want your flour tortillas to be nice and pliable so they don’t crack. Pop them in the microwave wrapped in a damp paper towel for about 30 seconds, or give them a quick warm-up in a dry skillet. Once they’re warm and bendy, spoon about a quarter cup of that delicious chicken mixture right down the center of each tortilla. Roll them up nice and snug, then place them seam-side down in your baking dish. It helps keep everything tucked in nicely!

Baking and Finishing the Green Chile Chicken Enchiladas

Time to make some magic happen! Pour that glorious creamy enchilada sauce all over the rolled tortillas, making sure they’re nice and coated. Then, generously sprinkle both the Monterey Jack and cheddar cheeses over the top. Pop the dish into your preheated oven (remember, we set it for 375°F/190°C earlier, right?). Let them bake for about 20-25 minutes, or until you see that sauce getting all bubbly and the cheese is beautifully melted and just starting to turn golden. Give them a few minutes to rest once they come out – it makes them even better!

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Tips for Perfect Green Chile Chicken Enchiladas

Okay, let’s talk about making these Green Chile Chicken Enchiladas absolutely perfect every single time! It’s all about a few little tricks that make a big difference. First off, warming those tortillas is key! If they’re cold and stiff, they’ll just crack when you try to roll them. A quick zap in the microwave or a gentle warm-up in a dry skillet does wonders. Also, make sure you drain those canned green chiles really, really well. Soggy chiles can lead to a watery filling, and nobody wants that. For spice control, if you like things a little spicier, just grab the “hot” diced green chiles or toss in a tiny pinch of cayenne pepper with the chicken mixture. Trust me, a little heat is delicious!

Ingredient Substitutions and Variations

Now, I love this recipe just the way it is, but it’s also super forgiving! Don’t have Monterey Jack? No worries! Sharp cheddar or even a simple Mexican blend cheese works beautifully. For the green chiles, if you can’t find diced ones, a can of mild chopped green chiles is fine, just drain them really well. And if you’re not a cilantro fan, you can totally leave it out – the flavor is still amazing. If you want to make this a white chicken enchilada situation, just swap out the regular enchilada sauce for a creamy white chicken enchilada sauce. For a super rich flavor, consider adding a tablespoon or two of heavy cream to your creamy enchilada sauce before pouring it over. It’s all about making it your own!

Make-Ahead and Freezer-Friendly Enchiladas

You know, one of the best things about these Green Chile Chicken Enchiladas is how incredibly versatile they are. Life gets crazy, right? That’s why I love that you can totally prep these ahead of time. Seriously, assemble the whole enchilada – fill them, roll ’em, sauce ’em, cheese ’em – cover them tightly with plastic wrap, and pop them right into the fridge. They’ll keep perfectly for up to 24 hours. Just a little heads-up, you might need to add maybe 5 extra minutes to the baking time since they’ll be going in cold. This is a lifesaver for busy nights and a great way to tackle meal planning!

And guess what? They freeze like a dream too! If you want to stash them for even longer, assemble them in a freezer-safe dish, cover super snug with plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to bake them, just thaw them overnight in the fridge first, then bake as usual. Easy peasy!

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Frequently Asked Questions about White Chicken Enchiladas

Got questions about these delicious white chicken enchiladas? I get it! It’s always good to have all the details. Here are a few things folks often ask:

Can I make these enchiladas with shredded chicken instead of rotisserie?

Absolutely! If you don’t have leftover rotisserie chicken handy, just cook about 1.5 cups of chicken breast (boil, bake, or pan-fry it) and shred it yourself. It works just as wonderfully!

These are white chicken enchiladas, right? Can I make them even creamier?

Yes, they have a lovely creamy base thanks to the sour cream and enchilada sauce! For an extra creamy kick, especially if you’re leaning into the sour cream enchilada vibe, you can stir a little extra sour cream (maybe another 1/4 cup) into your enchilada sauce before pouring it over. Some people even add a touch of heavy cream to the sauce for ultimate richness!

What if I want my enchiladas to be spicier?

Easy peasy! For a little more heat, you can swap out the mild diced green chiles for their hot counterparts, or just add a pinch of cayenne pepper or a dash of your favorite hot sauce right into the chicken filling. Experiment until it’s just right for you!

How many enchiladas does this recipe make?

This recipe makes enough for about 4 servings, which usually works out to 2 enchiladas per person. It’s perfect for a family dinner, and leftovers are usually pretty fantastic, if you happen to have any!

Nutritional Information for Green Chile Chicken Enchiladas

Just a little heads-up, these nutritional estimates are based on serving 2 enchiladas per person. Keep in mind that the exact amounts can totally wiggle around depending on the specific brands you use and how generous you are with the toppings! It’s all part of the fun of home cooking, right?

• Serving Size: 2 enchiladas
• Calories: ~550
• Fat: ~30g
• Saturated Fat: ~15g
• Carbohydrates: ~40g
• Fiber: ~3g
• Protein: ~30g
• Sodium: ~900mg
• Cholesterol: ~100mg

Green Chile Chicken Enchiladas

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Enjoy these creamy, mild green chile chicken enchiladas, a perfect weeknight dinner that’s easy to make and loved by families. This recipe uses simple ingredients and shortcuts like rotisserie chicken for a delicious comfort food meal.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups shredded rotisserie chicken
• 1 (4 ounce) can diced green chiles, drained
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 (8-inch) flour tortillas
• 2 cups creamy enchilada sauce (store-bought or homemade)
• 2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• Optional toppings: chopped onions, extra cilantro, sour cream

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the shredded chicken, drained green chiles, sour cream, cilantro, cumin, salt, and pepper. Mix well.
3. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet.
4. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
5. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
6. Pour the creamy enchilada sauce evenly over the rolled tortillas.
7. Sprinkle the Monterey Jack and cheddar cheeses over the top.
8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
9. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings.

Notes

• For a spicier enchilada, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture.
• If you don’t have rotisserie chicken, you can cook and shred about 1.5 cups of chicken breast.
• These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• For a make-ahead and freezer-friendly option, assemble the enchiladas, cover tightly, and freeze. Thaw in the refrigerator overnight before baking as directed.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 550
• Sugar: 5g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg