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Creamy Green Chile Chicken Enchiladas
Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe!
If you love comfort food, I have the recipe for you! I have been working on this recipe for years. Enchiladas are one of my top 10 favorite foods and I take them pretty seriously.
I love a really good creamy chicken enchilada but many times they lack in flavor. Since they are wrapped in a creamy sauce, the spice and flavor can be diluted. So I was determined to make a creamy AND flavorful green chile chicken enchilada recipe.
My brother, Scott, lived in Mexico for two years and when he came home, he put jalapenos on everything…and I mean everything! Nothing was spicy enough for him and his taste buds definitely changed. I learned some things from him about how to add flavor to food and how to make it more authentic. For those of you out there who don’t love spicy foods, don’t worry, you can customize these chicken enchiladas.
These Creamy Green Chicken Enchiladas are made with shredded chicken, sour cream, green chilies, cream cheese, spices, pepper jack cheese, tortillas, and a green chile enchilada sauce. You won’t believe how good these Creamy Green Chicken Enchiladas are!
These creamy green chicken enchiladas start off with shredded chicken. This can come from rotisserie chicken, poached chicken, or slow-roasted chicken (in a crockpot). If I know ahead of time I am making chicken enchiladas, I like to throw some chicken breasts into a slow cooker and slowly cook the chicken until it is moist and tender and easy to shred. You can also poach the chicken which doesn’t take much time at all.
The chicken is folded into sour cream, cream cheese, green chilies, grated pepper jack cheese, and spices. If you want some extra spice, add in some jalapenos. I love to add some Cholula Green Pepper Jalapeno Hot Sauce to the chicken mixture for an extra boost of flavor.
When making these cream cheese chicken enchiladas, you can use either flour or corn tortillas, depending on preference. I like to use the smaller flour tortillas for these enchiladas since they are a perfect size. If you use corn tortillas, I suggest heating a skillet over medium heat and add oil. Carefully dip each tortilla into the oil for several seconds and place the corn tortillas on a paper-towel-lined plate. This allows the corn tortillas to soften and make them easy to roll up.
I prefer to use Pepper Jack cheese because it adds a creamy spiciness to the enchiladas. I like to add half of the shredded cheese into the chicken cream cheese mixture and the other half to be sprinkled on the top. I hope you love these sour cream chicken enchiladas!
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Creamy Green Chile Chicken Enchiladas
Equipment
Ingredients
- 4 cups Shredded Cooked Chicken* (packed, about 2 lbs. chicken)
- 3/4 cup Sour Cream
- 8 ounce pkg. Cream Cheese (softened)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 ounce can Green Chilies (diced)
- 1/4 cup Cholula Green Pepper Jalapeno Hot Sauce (optional -- adds flavor)
- 1 Jalapeno (optional, finely diced)
- 4 cups Pepper Jack Cheese (shredded and divided)
- 15 ounce can Green Enchilada Sauce (may add more if you like them saucy)
- 10-12 small Flour Tortillas** (or 8 medium sized)
- Cilantro
- Avocado
- Sliced Jalapeno
Instructions
- Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.
- Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.
- Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.
- Serve with cilantro and fresh avocado.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make and REALLY good. I used two cans of enchilada sauce (one on the bottom of the pan, the other over the top) because I didn’t want it to dry out. I also added some chopped onion to the filling for extra flavor. This recipe makes MORE than a 13X9 baking dish – I got ten enchiladas in the dish, then had enough for filling for five more enchiladas which I put in a smaller baking dish and froze for another meal (I used another can of enchilada sauce for that batch.) This was very yummy, everyone loved it, and we scarfed down last night’s leftovers for lunch today. I will make this again, maybe even for a company dinner.
I am so glad you loved them, Mary! Thank you so much for making them.
This is my favorite by far!! I have passed this on to many friends. Question, can I make this a day ahead?
My picky eating daughter loves this recipe.
I made these enchiladas for dinner tonight and my family loved them! This is there new favorite!
I’m wondering if you have ever tried them with corn tortillas?
This recipe has so much flavor! I will definitely be making it again, it’s so good!
Such a yummy dinner recipe!
These enchiladas were incredible!! We had no leftovers!
How does this freeze???
My husband introduced me to these and now it’s one of our favorite recipes! Since it’s just two of us, it’s plenty of leftovers and they reheat really well. I genuinely don’t think I’ll ever get sick of them, they’re that good!
Fabulous!!
I added a couple of habaneros instead of jalapeños.