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A Chicken Enchilada getting pulled out of a pan full of chicken enchiladas by a silver spatula.
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4.39 from 13 votes

Green Chile Chicken Enchiladas

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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Enchiladas
Servings: 10 Enchiladas
Calories: 368kcal


  • 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


  • 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.



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