★ 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 taco seasoning blend, or use a packet 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 9x12 pan. This recipe layers seasoned chicken rolled up in flour tortillas, a creamy green chile sour cream sauce, and Monterary 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.
★ 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 willbe the base of your sauce.
- Sauce seasonings: garlic powder and onion powder
- 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 to 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 the cooked chicken with spices and green chiles.
- Add chicken mixture to flour tortills and roll
- Add rolled tortillas to a grease casserole dish.
- Heat and mix together sauce ingredients.
- Layer sauce over top of tortillas.
- Sprinkle with cheese.
- Baked.
- Serve!
Feel free to add garnishes like fresh slice avocado, cilantro, lime wedges, salsa or hot sauce if you'd like!
★ Tips & FAQs ★
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.
How to Get Golden, Bubbly Cheese
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 Recipes You'll Love ★
Want more chicken dinner ideas?
Browse all my easy chicken recipes and Pin your favorites for later!
Creamy Green Chili Chicken Enchiladas
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 shredded shredded 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.
Equipment
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