Green Chile Chicken Enchiladas


Time: 55 minutes     Servings: 6 to 8


Enchiladas are known for their unique taste. These chicken enchiladas have a special kick of green Chile which makes the dish very pungent. Your family would love to have these enchiladas; which makes this dish a must try during your week.


Green Chile chicken enchiladas are super easy to prepare. They make a great night snack. They can also be part of a course meal; sided with rice or beans These Mexican bites are very creamy and cheesy. Everybody would love to have a bite of these enchiladas and your mouth definitely deserves to have a taste from these creamy and spicy green Chile chicken enchiladas.



2 cups f cooked chicken

1 tablespoon of olive oil

1/2 diced onion

4 cloves of minced garlic

1-7 ounces can diced green chiles

1-14 ounce can green chile enchilada sauce

1/2 cup of sour cream

6 ounces of softened cream cheese

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of cumin

3 cups of shredded pepper jack cheese

10 corn tortillas




As a first step, heat the oven to 375 degrees F.

Prepare your 9×13 baking dish by spraying it with cooking spray.

Take a small skillet and place it on medium heat. Add in the tablespoon of olive oil, heat it for a bit and add onions. Cook the onions for a maximum of 5 minutes. Add minced garlic. Cook it for an additional 30 seconds. Take it away from the stove.

Take a medium bowl. Whisk half cup of enchilada sauce and a quarter cup of sour cream. Whisk well.

Add in chicken, onions, garlic, cream cheese, chiles, cumin, salt and pepper and 1 cup and a half of pepper jack cheese. Mix everything.

In a different bowl (a smaller one), whisk the rest of the enchilada sauce with the sour cream until they are well combined.

On a microwave safe plate, heat few corn tortillas and cover them with a damp paper towel for 30-45 seconds.

Add half cup of the chicken mixture to each tortilla bread and roll. Repeat until you finish your tortillas and chicken mixture.

Place them seam side on your baking dish.

Pour your prepared enchilada sauce over your rolled tortillas.

Add the remaining cheese on top.

Bake for 30 to 35 minutes maximum (until the cheese is bubbly).

Serve and Enjoy!



  • You can freeze these enchiladas by covering them with foil. Let them sit before you cook them. Then, bake them as directed in the instructions.
  • 8 flour inch tortilla size works perfectly for this recipe.
  • Corn tortillas are the kind that is normally used, but you can use flour tortillas as well.
  • If you use flour tortillas, you don’t need to microwave them.
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