Make it a full fiesta at home! Serve these enchiladas with my Mexican restaurant rice, spicy jalapeño mule mocktail and easy homemade guacamole.
★ Why You'll Love this Recipe ★
Homemade, yet easy to make.
These enchiladas are completely homemade yet are easy enough to throw together on a weeknight.
Customize your seasoning.
Try the homemade chicken seasoning blend outlined in the recipe below or use a packet of taco, fajita or enchilada seasoning to save time.
Creamy Sour Cream Sauce
The green chili sour cream enchilada sauce is creamy and well seasoned with rich cheesy flavor and mild spice.
A One-pan Meal
Enchiladas are a classic casserole-style dish with all the Mexican flavors you love, baked together in one large 9x13 pan. This recipe layers seasoned chicken rolled up in flour tortillas, a creamy green chile sour cream sauce, and Monterey Jack cheese. Everything is oven-baked to create that melty cheese and gold brown dots of extra flavor.
Meal-Prep Friendly
These enchiladas can be prepped ahead of time and baked right before serving, making this an excellent choice for dinner guests, or for meal-prepping family dinner or lunches.
If you love the idea of these creamy chicken enchiladas, be sure to check out my Chicken Taquitos as well! They are delicious and super easy, made with just 5 ingredients.
★ Ingredients You'll Need ★
You'll need just 7 main ingredients plus seasoning! Super simple and you can customize the seasoning to your liking.
Here's everything you need:
- Cooked chicken. I use the meat from one large rotisserie chicken. You can also use canned chicken.
- Chicken seasoning: A blend of chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, mild green chiles, flour tortillas. Feel free to customize or substitute with your favorite taco seasoning blend.
- Green chiles. These come in a can. You will mix these into the chicken and the sauce creating the base for that classic green enchilada sauce.
- Monterey Jack cheese. I recommend shredding your own cheese when making the sour cream sauce (rather than using pre-shredded cheese). Pre-shredded cheese will work in a pinch, but the sauce is smoother and creamier if you shred it yourself.
- Chicken broth. This will be the base of your sauce.
- Sauce seasonings. Garlic powder and onion powder add flavor.
- Cream cheese. Block or whipped cream cheese will work. Whipped will melt a little more easily.
- Sour cream. I recommend regular (full-fat) sour cream in this recipe rather than low fat or fat free for the best flavor and texture.
- Flour tortillas. The medium-sized tortillas are the perfect size for this recipe.
★ How to Make this Recipe ★
This recipe is completely homemade, yet comes together in just a few steps.
Here's a look at the process:
- Season cooked chicken with spices and green chiles.
- Add chicken mixture to tortillas and roll, place in greased casserole dish.
- Heat and mix together sauce ingredients.
- Layer sauce over top of tortillas.
- Sprinkle with cheese.
- Bake then cool and serve.
Feel free to add garnishes like fresh sliced avocado, cilantro, lime wedges, salsa, or hot sauce if you'd like!
Add a Smoky Spin
For a fun and easy twist to this recipe, I like to use smoked paprika. Changing up the seasonings is a great way to add variety if you make this dish often.
★ Tips & FAQs ★
Flour is most common but corn tortillas work great if you prefer their flavor or need a gluten-free option. Warm them first to prevent cracking when rolling since they aren't as flexible.
Yes, you sure can. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Add the sauce and cheese right before baking.
For extra heat, add diced jalapeños to the filling, use hot green chiles, or drizzle with your favorite hot sauce before serving.
Yes! enchiladas are freezer-friendly. Assemble without the sauce and cheese, wrap tightly, and freeze for up to 3 months. Thaw, add sauce and cheese, then bake.
Popular toppings include avocado slices, chopped cilantro, lime wedges, salsa, hot sauce, diced tomatoes, pico de gallo, jalapeño slices, and/or sliced green onions. Black olives, Mexican crema, Crumbled queso fresco or cotija cheese, shredded lettuce, diced onion, and guacamole are also great additions.
If you love a little texture and extra flavor, broil the enchiladas for the last 1–2 minutes of baking to get that irresistible golden-brown cheesy top. Be careful to keep an eye on them as they can go from golden brown to burnt in just a matter of seconds!
★ More Chicken Dinner Recipes ★
Want even more chicken dinner ideas?
Browse all my easy chicken recipes and Pin your favorites for later!
Creamy Green Chili Chicken Enchiladas
Equipment
Ingredients
Chicken Seasoning
- 1 teaspoon chili powder
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon salt
Enchiladas
- 1 lb cooked chicken shredded
- 4 oz mild green chiles (canned) do not drain
- 8 medium flour tortillas
- 1 ½ cup Monterey Jack Cheese shredded, divided
Sauce
- 1 ½ cups chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 oz cream cheese
- 8 oz sour cream full fat is best
- 4 oz green chiles (canned) do not drain
- ½ cup Monterey Jack cheese shredded
- ¼ teaspoon salt more to less to taste
Optional Toppings
- sliced avocado, cilantro, lime wedges, salsa, hot sauce
Mighty Mrs. is a #WalmartPartner.
Instructions
- Prep oven and pan. Preheat oven to 350ºF. Lightly grease a 9x13 baking dish.
- Season chicken. In a large mixing bowl, combine shredded chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Add one can of mild green chiles. Stir well so chicken is evenly seasoned.
- Assemble enchiladas. Inside a flour tortilla, put a heaping ¼ cup of seasoned chicken topped with 2 tablespoons of shredded Monterey Jack cheese. Roll tortilla tightly around the filling, and place the enchilada, seam-side down, in the prepared baking pan. Repeat until all 8 enchiladas are assembled. Save remaining cheese to top enchiladas before baking.
- Make sauce. Add chicken broth to a large skillet over medium heat. Reserve remaining ½ cup of broth and set aside. Add garlic powder and onion powder to the broth; stir to combine. Add cream cheese and stir until cream cheese is incorporated, then reduce to simmer.Stir in sour cream, Monterery Jack cheese, and green chiles. When cheese is melted, remove from heat. Season sauce with salt to taste.
- Top enchiladas. Pour sauce over the top of the enchiladas, fully coating each one. Sprinkle with the remaining ½ cup of shredded cheese.
- Bake. Bake uncovered for 20-25 minutes, until the sauce is bubbling and the edges of the tortillas are golden.
- Serve with toppings if desired.
Notes
- For an even quicker recipe, season the chicken with ½ of a 1-ounce packet of taco seasoning instead of the homemade spice blend. This will change the flavor of the recipe, so make sure to choose a taco seasoning you love! Taste the chicken after seasoning and add more of the spice packet if desired.
- I recommend shredding your own cheese when making the sour cream sauce (rather than using pre-shredded cheese). Pre-shredded cheese will work in a pinch, but the sauce is smoother and creamier if you shred it yourself.
- When making the sour cream sauce, make sure to add salt at the end, and season to taste. You may need more or less salt in your sauce depending on the brand of chicken broth used.
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