Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.
I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.
For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.
I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!
Making Creamy Green Chili Chicken Enchiladas
I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.
I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.
I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.
If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.
Creamy Green Chili Chicken Enchiladas
- 8 oz Sour cream
- 1 Lb Shredded chicken
- 20 Corn tortillas
- Vegetable cooking spray
- 1 10oz Can condensed cream of chicken soup
- 3.5 Cups Bag of Mexican shredded cheese perferably Kraft
- 1 4oz Can of diced green chilies
- 1 15 oz Can of Verde (green) enchilada sauce
- 1 Cup Pico de gallo optional
- Preheat oven to 350. Lower the racks down so that the dish will be in the center.
- In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
- Spray a large baking dish (9×13) with cooking spray to prevent sticking.
- In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
- Separate 2 cups of shredded cheese. Set the rest aside.
- On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
- Continue with all the tortillas until finished. If you’re using a smaller dish, you can add a second row on top.
- Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
- Bake for 30 minutes until bubbly and thoroughly cooked.
- Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
Storing & Reheating
You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.
These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.
I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!