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 ((about 2–3 boneless chicken breasts, cooked and shredded)); 2.5 cups Monterey Jack cheese, shredded ((divided; can use mozzarella or a blend for extra meltiness)); 1 can green chiles ((4 oz, drained)); 3/4 cup sour cream ((room temperature recommended)); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 can green chile enchilada sauce ((20 oz, warmed)); 12-14 pieces small corn or flour tortillas ((softened before filling)); as needed nonstick cooking spray ((to grease the baking dish))

Jump to Recipe

Creamy Green Chile Chicken Enchiladas are the kind of dinner that hugs you from the inside out — creamy, juicy, and full of bright green chile flavor. This recipe is comfort food with a touch of spice, perfect for weeknights or a cozy weekend meal. Fun fact: green chiles were first cultivated in New Mexico and have been a staple in Southwestern cooking for generations, so every bite has a little regional history mixed in. If you love simple, family-friendly meals that still feel special, these enchiladas are a winner.

This dish stands out because it’s quick to assemble, forgiving for beginners, and loved by picky eaters. If you enjoy other creamy enchilada recipes on the site, you might also like this twist on avocado-based enchiladas — check out Chicken and Avocado Enchiladas in Creamy Avocado Sauce for another creamy option. Ready to dive into a pan of cheesy, saucy goodness? Let’s cook!

What is Creamy Green Chile Chicken Enchiladas?

What exactly makes these enchiladas “creamy” and “green chile”? Think tender shredded chicken mixed with melty Monterey Jack cheese, a tangy spoonful of sour cream, and the bright, slightly smoky bite of canned green chiles, all rolled into warm tortillas and bathed in green chile enchilada sauce. How did it get its name — was it the chiles or the sauce shouting the loudest? Who knows, but you’ll probably joke that “the way to a man’s heart is through his stomach” after the first bite. Try it yourself and you’ll be inviting everyone back for seconds.

Why You’ll Love This

Creamy, comforting highlight: The velvety mix of sour cream and cheese makes the filling luxuriously soft while the enchilada sauce keeps the dish saucy and satisfying.
Cost-saving and practical: Using canned green chiles and a 20-ounce jar of sauce keeps the budget friendly and makes pantry-based dinners easy.
Flavor-packed toppings: The melted Monterey Jack and optional cilantro, sliced avocado, or a squeeze of lime lift every forkful.

If you’re a fan of creamy, white chicken enchiladas, you’ll find the texture familiar but the green chile brings brighter, tangier notes — try Easy Creamy White Chicken Enchiladas to compare styles. Make a pan and see which version your family prefers — I bet you’ll make both.

How to Make:

Quick Overview

This is a super approachable recipe: toss shredded chicken with cheese and chiles, soften tortillas in sauce, roll, cover with more sauce and cheese, then bake. It’s a great balance of creamy texture and mild heat, with a slightly crisp top if you broil briefly. Preparation is fast and the oven does most of the work.

Approximate time: Prep 15 minutes, bake 25–30 minutes, broil 1–3 minutes; total about 45–50 minutes.

Ingredients

21⁄2 cups cooked, shredded chicken (about 2–3 boneless chicken breasts, cooked and shredded)
21⁄2 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
1 (4 oz) can green chiles, drained
3⁄4 cup sour cream (room temperature recommended)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 (20 oz) can green chile enchilada sauce (warmed)
12–14 small corn or flour tortillas (softened before filling)
Nonstick cooking spray (to grease the baking dish)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick spray.
In a bowl, mix cooked shredded chicken, 1 1/2 cups Monterey Jack cheese, the drained green chiles, sour cream, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
Heat the 20 oz can of green chile enchilada sauce in a small saucepan over medium heat until just simmering. Keep warm to make tortillas pliable and for topping.
Working one at a time, dip each tortilla briefly in the warm enchilada sauce to soften — just a quick dunk so they’re pliable but not soggy.
Spoon 2–3 tablespoons of the chicken mixture down the center of each softened tortilla, roll up tightly, and place seam-side down in the prepared baking dish. Fit filled tortillas snugly in the dish.
Pour the remaining warm enchilada sauce over the rolled enchiladas, spreading it to coat evenly. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
Bake uncovered for 25–30 minutes until bubbling and heated through. For a golden top, switch to broil and broil 1–3 minutes, watching carefully to avoid burning.
Remove from oven and let cool slightly for 5 minutes before serving so the sauce sets a bit.

Creamy Green Chile Chicken Enchiladas

What to Serve With

Mexican rice or cilantro-lime rice for a hearty plate
Black beans or refried beans for protein-rich sides
Fresh green salad with lime vinaigrette to cut the richness
Pico de gallo or salsa for bright acidity
Sliced avocado or guacamole and a dollop of extra sour cream
Cold beer, margaritas, or iced tea to drink

Top Tips for Perfecting

Use slightly warm tortillas: Dip briefly in warm sauce or microwave wrapped in a damp towel for 20 seconds to prevent tearing.
Cheese options: Monterey Jack melts beautifully; mix with cheddar or mozzarella for creamier melt and sharper flavor.
Chicken shortcut: Use rotisserie chicken to save time; shredded poached chicken also works well.
Avoid soggy enchiladas: Don’t over-soak tortillas — a quick dip is enough. If using very thin corn tortillas, lightly toast them in a skillet first.
Spice level: Use mild or hot green chiles and enchilada sauce according to taste; add a pinch of cayenne or chopped jalapeño for more heat.

Storing and Reheating Tips

Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 3–4 days.
Freezing: Assemble in a freezer-safe dish (without baking), cover tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if still chilled.
Reheating: Reheat single servings in the microwave for 1–2 minutes until hot, or reheat covered in a 350°F oven for 15–20 minutes. To refresh the top, broil 1–2 minutes at the end.

FAQs

Can I use flour tortillas instead of corn?
Yes. Both work fine — flour tortillas are softer and less likely to tear, while corn tortillas give a more traditional flavor.

Can I make these ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if starting from chilled.

How can I make this vegetarian?
Swap the shredded chicken for a mix of sautéed mushrooms, black beans, or shredded roasted cauliflower and follow the same steps.

Is there a dairy-free version?
Use dairy-free sour cream and a dairy-free cheese alternative. Check labels on enchilada sauce for dairy or other allergens.

Can I double the recipe?
Yes — use two 9×13 dishes or a larger oven-safe pan and increase baking time slightly until bubbly and heated through.

Conclusion

These Creamy Green Chile Chicken Enchiladas are simple, flavorful, and crowd-pleasing — a perfect weeknight dinner that also shines on weekends. The combination of tender chicken, creamy filling, and vibrant green chile sauce makes for a comforting dish you’ll return to again and again. If you want another take on creamy green chile enchiladas, see this Creamy Chicken Green Chili Enchiladas – A Pretty Life In The Suburbs or try this version at Creamy Green Chile Chicken Enchiladas | Mel’s Kitchen Cafe for more inspiration. Go ahead — bake a pan, invite someone you love, and enjoy every cheesy, saucy bite.