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
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Quick & Easy – On the table in less than 1 hour.
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Family-Friendly – Creamy, mild heat, and loaded with flavor.
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Versatile – Serve with Mexican rice, pinto beans, black beans, or refried beans.
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Freezer-Friendly – Make one pan now and freeze another for later.
Ingredients
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2 cups cooked chicken, shredded
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1 tbsp olive oil
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½ medium onion, diced
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4 garlic cloves, minced
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1 (7 oz) can diced green chiles
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1 (14 oz) can green chile enchilada sauce
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½ cup sour cream (divided)
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6 oz cream cheese, softened
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1 tsp salt
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½ tsp black pepper
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½ tsp ground cumin
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3 cups pepper jack cheese, shredded (divided)
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10 corn tortillas
Instructions
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Preheat oven
Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
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. -
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. -
Prepare the sauce
In another bowl, whisk remaining enchilada sauce with remaining ¼ cup sour cream. -
Warm tortillas
Microwave tortillas under a damp paper towel for 30–45 seconds to soften. -
Assemble enchiladas
Spoon about ½ cup filling into each tortilla, roll, and place seam-side down in the baking dish. -
Top & bake
Pour sauce mixture over enchiladas, sprinkle with remaining cheese, and bake uncovered for 30–35 minutes, until hot and bubbly. -
Serve & enjoy
Serve warm with Mexican rice, beans, or a crisp salad.
Notes & Tips
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Swap corn tortillas for flour if preferred.
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To freeze: Assemble, cover tightly, and freeze unbaked. Bake straight from frozen at 350°F (175°C) for 50–60 minutes.
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For extra spice: Add chopped jalapeños or use hot green chiles.