Green Chile Chicken Enchiladas

This Green Chile Chicken Enchilada recipe is cheesy comfort food! It is made easy by using a rotisserie chicken.

It only takes 5-10 minutes to bake.

The shortened baking time is due to sautéing the onions and peppers before putting the tortillas together.

It is creamy on the inside and cheesy on the outside.

It is delicious garnished with pico de gallo which helps to balance the flavor. Click here for a pico de gallo recipe.

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Green Chile Chicken Enchiladas

Creamy chicken enchiladas with green sauce and cheese

Votes: 2
Rating: 5
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Course

Main Dish

Cuisine

Tex-Mex

Keyword

Chicken, Enchiladas, Green

Prep Time

20 minutes

Cook Time

5-10 minutes

Servings

MetricUS Imperial

Ingredients

• 1 rotisserie chicken, cut into small pieces (about 10-14 ounces of boneless chicken)
• cooking oil
• 1 clove garlic, minced
• 1 cup onion, chopped
• 2 medium jalapenos, minced (seeds and membranes removed)
• 8 ounces cream cheese, cut into cubes
• 1/2 cup sour cream
• (1) 4.5 ounce can chopped green chiles
• (8) 6-inch corn tortillas
• 2 10-ounce cans green chili enchilada sauce
• 2 cups Mexican blend cheese, shredded
• cooking spray
• 1 13x9-inch baking dish

Course Main Dish Cuisine Tex-Mex Keyword Chicken, Enchiladas, Green Prep Time 20 minutes Cook Time 5-10 minutes Servings MetricUS Imperial Ingredients 1 rotisserie chicken, cut into small pieces (about 10-14 ounces of boneless chicken) cooking oil 1 clove garlic, minced 1 cup onion, chopped 2 medium jalapenos, minced (seeds and membranes removed) 8 ounces cream cheese, cut into cubes 1/2 cup sour cream (1) 4.5 ounce can chopped green chiles (8) 6-inch corn tortillas 2 10-ounce cans green chili enchilada sauce 2 cups Mexican blend cheese, shredded cooking spray 1 13x9-inch baking dish

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400 degrees F.
2. Optional step: Heat a large skillet on medium. Brush the tortillas with cooking oil and then fry each side for a few seconds in the pan. This will make the tortillas more resistant to becoming soggy from the sauce and will also make them more pliable for rolling. Set aside covered.
3. In the same skillet, add 1 tablespoon cooking oil and add onions and jalapenos and cook on medium-low until onions are translucent, about 3 minutes.
4. Add the garlic and cook until fragrant, about 20-30 seconds.
5. Add the green chiles and cream cheese and stir until the cheese melts. Remove from the heat and add the chicken and then the sour cream. Stir.
6. Evenly distribute the chicken mixture between the tortillas. Roll up the tortillas and place them in a 13x9-inch baking dish coated in cooking spray.
7. Pour over the enchilada sauce and sprinkle with cheese.
8. Bake for 5-10 minutes or until the cheese melts.
9. Garnish with pico de gallo and cilantro. Serve immediately.

Recipe Notes

Click here for my pico de gallo recipe.

Corn or flour tortillas may be used for this recipe.