Green Chile Chicken Enchiladas

A family favorite with a creamy, cheesy, flavor-packed twist.
Ready in under an hour, freezer-friendly, and perfect for weeknights or gatherings.


 Why You’ll Love This Recipe

  • Quick & Easy – On the table in less than 1 hour.

  • Family-Friendly – Creamy, mild heat, and loaded with flavor.

  • Versatile – Serve with Mexican rice, pinto beans, black beans, or refried beans.

  • Freezer-Friendly – Make one pan now and freeze another for later.


 Ingredients

  • 2 cups cooked chicken, shredded

  • 1 tbsp olive oil

  • ½ medium onion, diced

  • 4 garlic cloves, minced

  • 1 (7 oz) can diced green chiles

  • 1 (14 oz) can green chile enchilada sauce

  • ½ cup sour cream (divided)

  • 6 oz cream cheese, softened

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp ground cumin

  • 3 cups pepper jack cheese, shredded (divided)

  • 10 corn tortillas


‍ Instructions

  1. Preheat oven
    Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Sauté aromatics
    Heat olive oil in a skillet over medium heat. Cook onion for 3–5 minutes until soft. Add garlic, cook 30 seconds, then remove from heat.

  3. Make the filling
    In a large bowl, mix ½ cup enchilada sauce + ¼ cup sour cream. Add chicken, onion, garlic, cream cheese, green chiles, cumin, salt, pepper, and 1½ cups cheese. Stir until creamy and combined.

  4. Prepare the sauce
    In another bowl, whisk remaining enchilada sauce with remaining ¼ cup sour cream.

  5. Warm tortillas
    Microwave tortillas under a damp paper towel for 30–45 seconds to soften.

  6. Assemble enchiladas
    Spoon about ½ cup filling into each tortilla, roll, and place seam-side down in the baking dish.

  7. Top & bake
    Pour sauce mixture over enchiladas, sprinkle with remaining cheese, and bake uncovered for 30–35 minutes, until hot and bubbly.

  8. Serve & enjoy
    Serve warm with Mexican rice, beans, or a crisp salad.

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 Notes & Tips

  • Swap corn tortillas for flour if preferred.

  • To freeze: Assemble, cover tightly, and freeze unbaked. Bake straight from frozen at 350°F (175°C) for 50–60 minutes.

  • For extra spice: Add chopped jalapeños or use hot green chiles.

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