Name: Creamy Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2.5 cups cooked, shredded chicken; 2.5 cups Monterey Jack cheese, shredded ((divided; can use mozzarella or a blend for extra meltiness)); 1 can green chiles ((4 oz)); 3/4 cup sour cream; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 can green chile enchilada sauce ((20 oz)); 12-14 pieces small corn or flour tortillas; as needed nonstick cooking spray

Jump to Recipe

Get ready to fall in love with Creamy Green Chile Chicken Enchiladas—a dish that’s rich, cheesy, and packed with irresistible Southwestern flavor. There’s something deeply comforting about the way melted cheese and tangy green chiles come together with tender chicken, all wrapped in soft tortillas and baked to golden perfection. Did you know that green chiles are one of the most beloved ingredients in Southwestern cuisine and appear at nearly every festive gathering in New Mexico?

This recipe is truly a crowd-pleaser for both weeknight dinners and special occasions because it’s quick to prepare and easy to customize. If you’ve enjoyed my Cheesy Beef Enchilada Bake, you’ll appreciate how this chicken version brings a creamy twist while staying just as simple and family-friendly. With just a few pantry-friendly ingredients and under an hour from start to finish, this enchilada recipe guarantees happy plates and second helpings every time. Let’s dive in and add some Southwest flair to your table tonight!

What is Creamy Green Chile Chicken Enchiladas?

So, what’s in a name? Creamy Green Chile Chicken Enchiladas – now that’s quite the mouthful, and it delivers on its promise! Ever wonder who first decided to combine tangy green chiles, juicy chicken, and a blanket of cheese into one easy-to-eat roll? Maybe it was someone who believed, “the way to a man’s heart is through his stomach”—and honestly, who could resist a cheesy, creamy casserole? The creamy sauce gives this enchilada variation its special charm compared to more traditional red enchiladas. Curious? Give it a try and see just how quickly it disappears at your dinner table!

Why You’ll Love This

There’s so much to savor in Creamy Green Chile Chicken Enchiladas. First, the creaminess: the combination of sour cream, melting Monterey Jack, and green chile sauce makes every bite rich and luscious without being heavy. Next, the cost-saving bonus: making this meal at home is far more affordable than ordering from your local Mexican restaurant, especially since you can use leftover chicken and pantry staples. Finally, flavor comes alive thanks to juicy seasoned chicken, a savory sauce, and the perfect balance of melty cheese and zippy green chiles.

Topped with fresh cilantro, dollops of sour cream, or slices of avocado, this dish takes on a restaurant-worthy finish. If you liked my Easy Chicken Fajita Bake, you’ll love how the flavors here are just as bold but with a creamy, cheesy edge. Your family—and your wallet—will thank you. Ready to make it tonight? Let’s get cooking!

How to Make

Quick Overview

These Creamy Green Chile Chicken Enchiladas are the ultimate easy weeknight dinner. Simple to prepare with just a handful of ingredients, they’re layered with flavor thanks to a homemade chicken filling, zesty green chile sauce, and plenty of melting cheese. The creamy base ensures every bite is juicy and satisfying, with a prep-and-bake time that totals around 40 minutes from start to finish. Perfect for meal prep, casual gatherings, or anytime you crave comfort food with a kick.

Ingredients

2 1/2 cups cooked, shredded chicken
2 1/2 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
1 (4 oz) can green chiles
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (20 oz) can green chile enchilada sauce
12–14 small corn or flour tortillas
Nonstick cooking spray

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick cooking spray.
In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften. This will make them easier to roll and less likely to crack.
Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in your prepared baking dish.
Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
Bake for 25–30 minutes, or until the cheese is melted and bubbly.
For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—but watch closely to avoid burning.
Let the enchiladas cool slightly before serving hot. Garnish as you like!

What to Serve With

Round out your meal with a side of cilantro-lime rice or classic Mexican-style black beans for a hearty plate. A crisp green salad with avocado slices adds freshness and crunch, balancing the creaminess of the enchiladas. For drinks, try a batch of homemade agua fresca or a tangy lime margarita to enhance those Southwest flavors. Tortilla chips and fresh salsa make a perfect starter!

Top Tips for Perfecting

Use rotisserie chicken or leftover roasted chicken for convenience and added flavor.
If you prefer extra spice, toss a pinch of cayenne into the filling or choose hot green chiles.
Can’t find green chile enchilada sauce? Blend together tomatillos, green chiles, onions, and chicken stock for a quick homemade version.
Dip your tortillas in warm sauce before filling; this prevents cracks and gives added flavor.
Bake uncovered for bubbly cheese or cover loosely with foil for softer, meltier enchiladas.
Common mistake: Overfilling the tortillas makes them hard to roll; use just a few tablespoons per enchilada.

Storing and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap enchiladas tightly in foil inside a freezer-safe dish and freeze for up to 3 months.

When reheating refrigerated enchiladas, cover them loosely with foil and bake at 350°F (175°C) for 20–25 minutes, or until heated through. For single servings, microwave on high for 1–2 minutes.

To reheat from frozen, thaw overnight in the fridge then bake as above. Fresh garnishes like cilantro or sour cream are best added after reheating.

FAQs

Can I make this recipe ahead of time?
Absolutely! Assemble enchiladas up to one day in advance, then refrigerate. Bake just before serving for peak freshness.

Can I use flour tortillas instead of corn?
Yes! Both work beautifully—flour tortillas will be softer, while corn offers a classic flavor.

Is there a way to make this dish spicier?
Add extra diced green chiles, hot sauce, or chopped jalapeños for more heat.

What if I don’t have sour cream?
Greek yogurt is a fantastic substitute and cuts a bit of fat while keeping things creamy.

Can I freeze leftover enchiladas?
Definitely. Wrap tightly to prevent freezer burn, thaw overnight, and reheat in the oven for best texture.

Conclusion

Creamy Green Chile Chicken Enchiladas are a true comfort classic with just the right balance of zesty, cheesy, and creamy flavors. Whether you’re feeding a crowd, meal-prepping for the week, or simply craving something warm and satisfying, this recipe won’t disappoint. Easy to whip up, budget-friendly, and endlessly customizable, it deserves a spot in every home cook’s rotation. Don’t forget to check out my other easy enchilada and casserole recipes—your next weekday dinner win is waiting. Ready to dig in? Happy cooking!