THE BEST GREEN CHILE CHICKEN ENCHILADAS
- Norma Shinn
- Nov 3, 2024
- 2 min read
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These quick and easy Green Chicken Enchiladas are cheesy, creamy and oh-so-delicious. They are stuffed full of tender chicken, cream cheese and spicy green chilies, slathered in enchilada sauce and finished with melted cheese and all of your favorite toppings.
Prep: 20 minutes Cook: 30 minutes Total: 50 minutes
Servings: 8 Calories: 586kcal
Green Enchilada Ingredients:
18 ounces Green Enchilada Sauce or can substitute red
3 cups Rotisserie Chicken or leftover cooked chicken, cubed
8 ounces Cream Cheese room temperature
4 ounces Canned Green Chilies (I used fresh chilies that we brought back from Hatch NM)
3 cups Cheddar Cheese shredded (I have also used the Mexican blend shredded cheese)
(plus, more for the top if desired)
8 large Four Tortillas
Toppings for Enchiladas: (optional)
1/2 cup Sour Cream
1/2 cup Salsa
1/2 cup Chopped Tomatoes
1 whole Avocado sliced
1 jalapeño sliced or cilantro
Instructions:
Preheat oven to 375 degrees F.
Spray a 9" x 13" baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
In a medium sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
Fill each tortilla with about 1/2 cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately.
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