Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 3 cups shredded rotisserie chicken; 8 ounces cream cheese, softened; 1 can (4 ounces) diced Hatch green chilies; 1/2 cup sour cream; 2 cups shredded Monterey Jack cheese, divided; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 10 soft flour tortillas; 1 jar (15 ounces) green enchilada sauce; Fresh cilantro for garnish

These cheesy enchiladas are made with shredded rotisserie chicken and a rich green chile sauce that the whole family will love.

By Enzo81 Kitchen· Mexican· October 16, 2026

enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

Enchiladas are the ultimate comfort food for a busy weeknight. This recipe is a favorite in my house because it uses rotisserie chicken to save time, and the addition of cream cheese makes the filling so smooth and satisfying.

The Hatch green chilies add a wonderful flavor without being too spicy for the kids. If you want to get ahead, you can mix the filling in the morning and keep it in the fridge until you are ready to roll and bake dinner.

Ingredients

3 cups shredded rotisserie chicken
8 ounces cream cheese, softened
1 can (4 ounces) diced Hatch green chilies
1/2 cup sour cream
2 cups shredded Monterey Jack cheese, divided
1 teaspoon ground cumin
1/2 teaspoon garlic powder
10 soft flour tortillas
1 jar (15 ounces) green enchilada sauce
Fresh cilantro for garnish

11Instructions

1
Preheat your oven to 350 degrees and lightly grease a large baking dish with cooking spray.
2
In a large mixing bowl, combine the shredded chicken, softened cream cheese, diced green chilies, cumin, and garlic powder.
3
Stir in one cup of the shredded cheese and a small splash of the enchilada sauce to help bind the filling together.
4
Spread about half a cup of the enchilada sauce over the bottom of your prepared baking dish.
5
Lay a tortilla flat and scoop a generous portion of the chicken mixture into the center.
6
Roll the tortilla up tightly and place it in the baking dish with the seam facing down.
7
Repeat this with all the tortillas until your baking dish is filled.
8
Pour the remaining green enchilada sauce evenly over the top of the tortillas.
9
Sprinkle the rest of the shredded Monterey Jack cheese over the sauce.
10
Bake for about 25 to 30 minutes until the sauce is bubbling and the cheese is melted and golden.
11
Let the dish sit for five minutes before serving, then top with fresh cilantro if you like.

Tips

You can store leftovers in a sealed container in the refrigerator for up to three days. These taste great served alongside some simple Mexican rice or a fresh side of black beans.

#dinner #chicken #comfort food #easy recipes #high protein #mexican

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