Creamy Green Chile Chicken Enchiladas are the perfect comfort food that brings warmth and flavor to your dinner table. Loaded with tender chicken, creamy cheese, and zesty green chiles, these enchiladas are sure to become a family favorite. The combination of melty Monterey Jack cheese and a rich green chile enchilada sauce creates a dish that’s not only satisfying but also incredibly easy to prepare. Whether you’re hosting a gathering or simply craving a hearty meal, these enchiladas are the answer!
Ingredients
- 2.5 cups cooked, shredded chicken
- 2.5 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
- 1 can green chiles (4 oz)
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can green chile enchilada sauce (20 oz)
- 12-14 pieces small corn or flour tortillas
- Nonstick cooking spray
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
- Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
- Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften. This will make them easier to roll and less likely to crack.
- Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in your prepared baking dish.
- Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—but watch closely to avoid burning.
- Let the enchiladas cool slightly before serving hot. Garnish as you like!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Nutrition Info (per serving): Approx. 350 calories, 20g fat, 25g protein, 15g carbohydrates
How to Serve Creamy Green Chile Chicken Enchiladas
Serve these delectable enchiladas straight from the oven while they’re hot and bubbling. Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado for added flavor and texture. Pair them with a side of Mexican rice or a refreshing salad for a complete meal.
Variations
- Vegetarian Option: Swap out the chicken for black beans or sautéed vegetables like bell peppers and zucchini for a vegetarian-friendly dish.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for a fiery twist.
- Cheese Lovers: Try a blend of different cheeses like cheddar and pepper jack for added flavor and creaminess.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance, cover them tightly, and refrigerate. Just bake them when you are ready to serve.
Can I freeze Creamy Green Chile Chicken Enchiladas?
Absolutely! Assemble the enchiladas, cover tightly with plastic wrap and foil, and freeze. When ready to eat, thaw overnight in the fridge and bake as directed.
What can I serve with Creamy Green Chile Chicken Enchiladas?
These enchiladas pair beautifully with Mexican rice, refried beans, or a fresh green salad for a well-rounded meal.