Description

Green Chili Chicken Enchiladas are a rich, comforting Mexican-inspired dish packed with tender chicken, creamy cheese, and flavorful green chilis. Soft flour tortillas are filled with a creamy chicken mixture, rolled, and baked in a savory enchilada sauce before being topped with melted cheddar cheese. The result is a warm, cheesy, and satisfying meal that’s perfect for family dinners, gatherings, or weeknight comfort food. Finished with fresh toppings like sour cream, salsa, tomatoes, and avocado, these enchiladas deliver the perfect balance of creamy, spicy, and fresh flavors.

Ingredients

Scale

Main Ingredients

18 ounces green enchilada sauce (or red enchilada sauce)
3 cups rotisserie chicken (or leftover cooked chicken, cubed)
8 ounces cream cheese (room temperature)
4 ounces canned green chilis
3 cups cheddar cheese (shredded, plus extra for topping if desired)
8 large flour tortillas

Topping Ingredients

1/2 cup sour cream
1/2 cup salsa
1/2 cup chopped tomatoes
1 avocado (sliced)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure the enchiladas bake evenly.
Prepare the Baking Dish
Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Spread about 1 cup of the green enchilada sauce evenly across the bottom of the dish.
Make the Filling
In a medium mixing bowl, combine the cubed chicken, cream cheese, green chilis, and 2 cups of shredded cheddar cheese. Mix well until the ingredients are fully combined and creamy.
Fill the Tortillas
Place about ½ cup of the chicken mixture onto each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Bake the Enchiladas
Bake uncovered for about 30 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
Serve and Enjoy
Remove from the oven and let the enchiladas rest for about 5 minutes. Top with sour cream, salsa, chopped tomatoes, and sliced avocado before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes