Green Chili Chicken Enchiladas Recipe
These quick and easy Green Chicken Enchiladas are cheesy, creamy and oh-so-delicious. They are stuffed full of tender chicken, cream cheese and spicy green chilis, slathered in enchilada sauce and finished with melted cheese and all of your favorite toppings.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Servings: 8 people
Calories: 586kcal
Author: The Carefree Kitchen
Green Enchilada Ingredients
- 18 oz Green Enchilada Sauce can substitute red
- 3 cups Rotisserie Chicken or leftover cooked chicken, cubed
- 8 oz Cream Cheese room temperature
- 4 oz Canned Green Chilies
- 3 cups Cheddar Cheese shredded (plus more for the top if desired)
- 8 large Flour Tortillas
Toppings for Enchiladas
- ½ cup Sour Cream
- ½ cup Salsa
- ½ cup Chopped Tomatoes
- 1 whole Avocado sliced
Preheat oven to 375 degrees F.
Spray a 9" x 13" baking dish lightly with non-stick cooking spray and spread about 1 cup of enchilada sauce into the bottom.
In a medium sized bowl, combine chicken, room temperature cream cheese, green chilies, and 2 cups of cheddar cheese. Mix well to combine.
Fill each tortilla with about ½ cup of chicken mixture. Roll up and place seam side down in the baking dish. Repeat with all 8 tortillas.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the remaining 1 cup of shredded cheese.
Bake uncovered in a preheated oven for about 30 minutes, or until the enchiladas are heated through and the cheese is golden brown.
Top with sour cream, salsa, chopped tomatoes and sliced avocados, if desired, and serve immediately. Enjoy!
Calories: 586kcal | Carbohydrates: 25g | Protein: 41g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 168mg | Sodium: 1616mg | Potassium: 222mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 2mg