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Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.

A Chicken Enchilada getting pulled out of a pan full of chicken enchiladas by a silver spatula.

How to Freeze Chicken Enchiladas:

Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe. Instead of baking, freeze. You can freeze them in a 9×13 disposable aluminum pan, or in individual portions. Once frozen, you’ll want to protect them from freezer burn by placing them into a resealable plastic bag, or wrapping them in plastic wrap. When ready to eat, preheat an oven to 375 degrees. Remove any plastic, and bake for 45 minutes until cheese on top is melted and centers are heated through.

Can I use corn tortillas instead?

Yes, you can use corn tortillas in place of the flour tortillas called for in this recipe. Be sure to warm your corn tortillas to make them easier to work with and to prevent tearing. Because corn tortillas are smaller, you’ll need 12 to 15 corn tortillas for this recipe.

Pre-Cooked Chicken Options:

When a recipe calls for pre-cooked chicken, there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, that may not work well in just any recipe. Check out some of these easy options instead.

  1. Rotisserie Chicken – many American grocery stores sell cooked rotisserie chickens that you can buy and shred. Many stores are also now offering the rotisserie chicken pre-shredded and packaged too!
  2. Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks.
  3. Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
  4. Boil Your Own Chicken – place chicken breasts into a large pot of boiling water or chicken broth. Boil 15 minutes, until chicken is cooked through. Shred or chop.
  5. Quick Skillet Chicken – heat a large heavy skillet over medium high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into skillet. Season with salt and pepper. Cook 5 to 7 minutes per side.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

These easy to put together Green Chile Cream Cheese Chicken Enchiladas are a classic American family favorite. This version is quick to put together using fresh ingredients.

A Chicken Enchilada getting pulled out of a pan full of chicken enchiladas by a silver spatula.
Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 8 ounces cream cheese softened
  • 7 ounces canned green chiles
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chile powder
  • 1/2 cup fresh chopped cilantro.
  • 3 cups diced cooked chicken
  • 1 cup sour cream
  • 16 ounces chile verde
  • 10 8-inch flour tortillas
  • 2 cups shredded mozzarella cheese
Instructions
  • In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 30-60 seconds.
  • Add in green chiles, lime juice, salt, cumin, chile powder, and cilantro. Stir together. Fold in cooked chicken.
  • In a separate mixing bowl, stir together sour cream and chile verde until combined.
  • Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan.
  • Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the prepared 9x13 pan. Repeat with the remaining tortillas.
  • Pour the remainder of the chile verde sauce over the top of the assembled enchiladas.
  • Sprinkle the shredded cheese over the enchiladas.
  • Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning.
Notes

Nutrition

Calories: 368kcal | Carbohydrates: 21g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 1020mg | Potassium: 343mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 9.4mg | Calcium: 205mg | Iron: 1.7mg
Course: Main Course
Cuisine: American
Keyword: Chicken Enchiladas

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Sandra Ryce

5 stars
I made this last night exactly like the recipe and it was fabulous!!! My husband doesn’t like hot, spicy foods so used mild green chilies and salsa verde and he couldn’t stop eating and bragging about how good it was! Thanks so much for the video too!

Gluten free recipes please! ?

Tammy

Just change out the flour tortillas with corn.

Andy

I use the white corn tortillas, they’re marked G.F. White corn is softer and doesn’t come a part like the yellow sometimes do. Especially when folding or rolling them up.

Pauline M Aldrich

5 stars
this looks so good, my family love these ty for sharing

Christa

4 stars
Good recipe! I use corn tortillas as that is traditionally what is used for enchiladas. You just have to fry them in oil for about a minute or two on each side so it’s pliable before putting the filling and rolling it up. I really like your filling!

Cheryl

Where can I find Chili Verde? Is this sonething that is sold at the grocery store in a can or bottle? Or do I need to make my own?

Lydia

Can buy at store

Cindy Barber

This is hands down the best chicken enchilada recipe that I have ever made!!!!
I use it ALL the time and I don’t have to worry about any leftovers to put up because there are NONE?

One of my family favourite recipes! There was a period that my mom always asked me to make a large casserole whenever I came back home xD my family totally get crazy about it! Happy eating~
– Natalie

MSY

5 stars
Amazing recipe! I used green enchilada sauce instead of the chile verde and it turned out so well. This recipe will be in high rotation at our house; my husband said it’s the best enchilada that he’s ever had! Thank you so much for the recipe!

5 stars
These enchiladas look bomb Rachel! Serious comfort food for the fall 😉

Jean

Green chili salsa can sometimes be hotter than red chilies so good to check the can.

Elizabeth Taylor

5 stars
It looks great and I want to try it, but…is Chili Verde something I can buy? I tried looking up what it was and just kept finding recipes for stew that would take 3 hours to make which doesn’t help me get dinner on the table quickly. Is it sold pre-made?

Nancy Alderton

2 stars
These are burritos, not enchiladas. Enchiladas use corn tortillas, much less filling, and are rolled with the ends open. No Mexican dish uses cream cheese. Still looks tasty.

Mike Pendarvis

I think she mentioned in the video that this is NOT a Mexican dish, but more like an American version of TexMex…..hence, the substitutions……looks and sounds mighty good to me!!

Sarah W.

5 stars
My family LOVED these! Simple and terrific.

Dianna

Can you use enchilada sauce instead of Chile Verde?

Tanya Rowlands

4 stars
I have used both before .

LaBelle

2 stars
Used this recipe but swapped out the chicken with leftover baked ham. Soooo good!

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