Creamy Green Chili Chicken Enchiladas

Easy yet homemade Green Chile Chicken Enchiladas made with just 7 main ingredients plus a blend of spices. Seasoned chicken is wrapped in flour tortillas with green chiles and cheese, then topped with a creamy green sour cream sauce and finally sprinkled with Monterey Jack cheese and baked to perfection.

Course Dinner

Cuisine Mexican

Recipe Type Baked, Casseroles, Chicken, High-Protein Meals, One-pan, Quick Dinner, Spicy

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 823kcal

Author Angela G.

Equipment

casserole dish

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

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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