These green chile chicken enchiladas are creamy, cheesy and full of flavor! This recipe is absolutely to die for…better than a Mexican restaurant!
- 14 ounce can green enchilada sauce
- 8-10 flour or corn tortillas
- 2-3 cups shredded cooked chicken , about 4 chicken breasts
- 4 ounces cream cheese , softened
- 4.5 ounce can diced green chiles , about 1/2 cup
- 1 Tablespoon fresh lime juice , optional
- 1 clove minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese , I prefer a mix of cheddar or pepperjack
For topping (optional): chopped cilantro, tomatoes, olives, bell peppers, sour cream, lime
1Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9×13″ pan and set aside.
2Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime juice and diced green chiles in a medium sized bowl. Stir until combined.
3Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add Tablespoon of cheese inside the tortilla if desired. Then place into the pan.
4Pour the rest of the green enchilada sauce over the tortillas and top with shredded cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly.
5Top with fresh cilantro and desired toppings if desired. Serve while warm.
Substitutions: You can substitute the cream cheese for sour cream or greek yogurt if preferred. Add a squeeze of lime to the chicken mixture if desired.
Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Then bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).