Few dishes capture the warmth and flavor of Mexican home cooking quite like Green Chile Chicken and Cheese Enchiladas. Creamy, cheesy, and full of comforting flavor, this dish is a celebration of everything that makes Mexican cuisine so beloved — vibrant ingredients, bold seasonings, and a little touch of love in every bite.
Smothered in a tangy green chile sauce and bubbling with melted cheese, these enchiladas are as satisfying as they are simple. Whether you’re cooking for family dinner, meal prepping for the week, or feeding a hungry crowd, this recipe delivers pure comfort every time.
It’s one of those dishes that makes the kitchen smell incredible — warm tortillas, roasted chiles, creamy sauce, and melted cheese — a combination that never fails to bring everyone to the table.
❤️ Why You’ll Love This Recipe
✅ Quick and family-friendly – Ready in under an hour, perfect for busy weeknights.
✅ Creamy and cheesy – A luxurious mix of sour cream, cream cheese, and Mexican cheese blend.
✅ Bursting with green chile flavor – Tangy, slightly spicy, and deeply comforting.
✅ Uses rotisserie chicken – All the flavor, none of the hassle.
✅ Freezer-friendly – Perfect for meal prep or make-ahead dinners.
🧂 Ingredients (Serves 6)
For the Filling
- 2 cups cooked and shredded chicken (rotisserie works perfectly)
- 1 can (4 oz) diced green chiles
- ½ cup sour cream
- ½ cup softened cream cheese
- 1 cup shredded Mexican cheese blend (or Monterey Jack)
- Salt and pepper, to taste
For the Green Chile Sauce
- 1 can (15 oz) green enchilada sauce
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped (optional)
For the Enchiladas
- 8–10 small flour or corn tortillas
- 1½ cups shredded Mexican cheese blend, for topping
Optional Garnishes
- Chopped cilantro
- Diced avocado
- Drizzle of sour cream
- Fresh lime wedges
🥣 Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula or spoon
- Aluminum foil, for covering or storage
👩🍳 Step-by-Step Instructions
Step 1: Make the Filling
In a large bowl, mix together:
- Shredded chicken
- Diced green chiles
- Sour cream
- Cream cheese
- Shredded cheese
Season with salt and pepper, and stir until the filling is creamy and well combined.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 3: Warm the Tortillas
Warm tortillas briefly in the microwave or on a skillet (about 20 seconds per side) to make them pliable and prevent cracking while rolling.
Step 4: Fill and Roll
Spoon 2–3 tablespoons of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the prepared dish.
Repeat until all tortillas are filled and arranged snugly.
Step 5: Make the Green Chile Sauce
In a separate bowl, whisk together:
- Green enchilada sauce
- Sour cream
- Optional chopped cilantro
Pour the sauce evenly over the rolled enchiladas, making sure they’re fully coated.
Step 6: Top with Cheese
Sprinkle the remaining 1½ cups of cheese generously over the top.
Step 7: Bake
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.
For extra browning, broil for the final 2–3 minutes — but keep a close eye!
Step 8: Serve and Garnish
Remove from the oven and let cool slightly. Garnish with fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges for brightness.
🍽️ What to Serve With These Enchiladas
Pair these enchiladas with classic Mexican sides for a complete, restaurant-worthy meal:
- Mexican Rice or Spanish Rice
- Refried Beans or Charro Beans
- Street Corn Salad (Elote) or sautéed zucchini
- Guacamole, salsa verde, or pico de gallo with tortilla chips
🧺 Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 325°F until heated through, or microwave in 30-second bursts.
- Freeze: Assemble (without sauce and cheese), freeze up to 2 months, then thaw, add sauce and cheese, and bake.
💡 Tips for Success
🌮 Use room-temperature cream cheese – for a smoother, creamier filling.
🔥 Rotisserie chicken = shortcut heaven – adds deep flavor without extra effort.
🧀 Mix in taco seasoning or cumin – for a spicier, more complex flavor.
🌶️ Love heat? Use medium or hot green chile sauce, or add chopped jalapeños to the filling.
🌯 Corn or flour tortillas? Either works — just make sure to warm them before rolling.
❓ Common Questions
Can I make these enchiladas vegetarian?
Absolutely! Swap the chicken for black beans, sautéed mushrooms, or roasted vegetables — the creamy sauce works beautifully either way.
What’s the best cheese to use?
A Mexican cheese blend melts perfectly, but Monterey Jack, Pepper Jack, or even Oaxaca cheese are great options.
Can I make them ahead of time?
Yes! Assemble the enchiladas (without sauce or cheese), cover tightly, and refrigerate for up to 24 hours. Add sauce and cheese before baking.
Can I use leftover turkey or beef?
Definitely. This recipe is flexible — substitute any cooked protein you have on hand.
💬 Final Thoughts
These Mexican Green Chile Chicken and Cheese Enchiladas are pure comfort in a pan — rich, creamy, and loaded with that unmistakable green chile flavor that makes every bite unforgettable.
It’s the perfect blend of tangy sauce, gooey cheese, and tender chicken — all wrapped in soft tortillas and baked to golden perfection.
Whether it’s a busy weeknight or a cozy family dinner, this recipe promises smiles, empty plates, and maybe even a few requests for seconds.
Make a double batch — you’ll thank yourself later.
🧾 Nutritional Information (Approx. per serving)
- Calories: 430
- Protein: 32g
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 2g
- Sodium: 780mg
📸 Tried This Recipe?
If you make these Green Chile Chicken and Cheese Enchiladas, leave a comment below and share your thoughts!
Tag your photos on Pinterest or Instagram — I’d love to see your delicious creations.
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