If you are craving a dish that bursts with vibrant flavors, creamy textures, and just the right amount of spicy goodness, then you’ve got to try this Green Chili Chicken Enchiladas Recipe. It’s a wonderfully comforting meal that combines tender chicken, tangy green chilis, and melty cheese wrapped in soft tortillas, all smothered in rich enchilada sauce. Every bite feels like a celebration of homemade goodness, perfect for feeding a crowd or enjoying a satisfying family dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a crucial role in building layers of flavor and texture. From the creamy cheese to the spicy green chilis and savory chicken, you’re assembling components that will harmonize beautifully in every bite.
- Green enchilada sauce (18 ounces): Delivers that signature tangy and mildly spicy flavor to saturate the enchiladas perfectly.
- Rotisserie chicken (3 cups, cubed): Adds tender, juicy protein while keeping prep quick and easy.
- Cream cheese (8 ounces, room temperature): Brings richness and creaminess to the filling ensuring it’s luxurious but not heavy.
- Canned green chilis (4 ounces): Impart a mild heat and a hint of smokiness that elevate the entire dish.
- Cheddar cheese (3 cups, shredded): Provides a gooey, melty texture and a sharp bite that contrasts beautifully with the creamy filling.
- Large flour tortillas (8): Soft enough to roll easily but sturdy enough to hold all the delicious filling.
How to Make Green Chili Chicken Enchiladas Recipe
Step 1: Preheat and Prep the Baking Dish
Start by preheating your oven to 375°F, a perfect temperature to achieve a golden, bubbly top. Lightly grease your 9″ x 13″ baking dish and spread about one cup of enchilada sauce evenly across the bottom. This not only prevents sticking but infuses every bite with the saucy goodness from the very base.
Step 2: Mix the Filling
In a mixing bowl, combine your cubed rotisserie chicken, softened cream cheese, canned green chilis, and two cups of shredded cheddar cheese. Mix these together until every bite is full of creamy, spicy, cheesy goodness. This mixture is the heart of your enchiladas, blending spicy, creamy, and savory notes in perfect harmony.
Step 3: Assemble the Enchiladas
Lay out your flour tortillas and spoon approximately half a cup of the chicken filling into each. Roll them tightly, making sure the filling is snug inside for an even bake. Place each rolled tortilla seam side down in your prepared baking dish to keep everything neatly packed together during baking.
Step 4: Sauce and Cheese Topping
Pour the remaining enchilada sauce generously over the rolled tortillas to keep the dish moist and flavor-packed. Sprinkle the final cup of cheddar cheese evenly on top to create that irresistible golden cheese crust you’ll be craving.
Step 5: Bake to Perfection
Pop your baking dish into the oven uncovered and bake for about 30 minutes. You want the sauce bubbling and the cheese topping to turn a beautiful golden brown. Once baked, the enchiladas will be heated throughout and ready to serve straight from the oven.
How to Serve Green Chili Chicken Enchiladas Recipe
Garnishes
To really elevate this dish, consider toppings like dollops of cool sour cream, fresh salsa bursting with tomatoes and cilantro, diced ripe tomatoes, and slices of creamy avocado. Each garnish adds a refreshing contrast to the warm, cheesy enchiladas and balances the heat beautifully.
Side Dishes
Green chili chicken enchiladas go wonderfully with simple sides like a crisp green salad with lime vinaigrette or Mexican rice to round out your meal with some starch. You could also serve refried beans or black beans seasoned with cumin and garlic for a satisfying combination.
Creative Ways to Present
For a party, you can make smaller roll-ups as appetizers or arrange enchiladas in individual ramekins for personalized servings. Adding some fresh chopped cilantro and a squeeze of lime just before serving gives a fresh pop of color and acidity that brightens up the whole dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Keeping the enchiladas covered helps maintain moisture and keeps the cheese from drying out.
Freezing
You can freeze the assembled but unbaked enchiladas by wrapping the baking dish tightly with foil and plastic wrap for up to 2 months. When ready to enjoy, bake them straight from the freezer — just add 10-15 extra minutes to the baking time.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil for 20 minutes, until warmed through. To preserve the crispness of the topping, remove the foil for the last 5-10 minutes of reheating.
FAQs
Can I use red enchilada sauce instead of green?
Absolutely! Red enchilada sauce works well and will give the dish a slightly different, richer flavor, but the creamy, spicy goodness of the chicken mixture remains the star.
What if I don’t have rotisserie chicken?
You can easily substitute with cooked, shredded chicken from a stovetop roast or even leftover turkey – the key is to have tender, shredded meat that absorbs the flavors well.
Can I make this recipe vegetarian?
Yes! Replace the chicken with sautéed vegetables like zucchini, mushrooms, and bell peppers, and increase the cheese and cream cheese to keep the filling rich and satisfying.
How spicy are these enchiladas?
They have a mild to medium heat level, thanks to the canned green chilis. You can adjust the spiciness by adding more chilis or including a pinch of cayenne in the filling.
Do I need to use cream cheese at room temperature?
Room temperature cream cheese blends more smoothly with the chicken and other ingredients, helping to create a consistently creamy texture in the filling.
Final Thoughts
If you’re looking for a cozy, flavor-packed meal that brings together creamy textures and a kick of spice, give this Green Chili Chicken Enchiladas Recipe a try. It’s straightforward, flavorful, and perfect for sharing with friends and family. Once you taste these, they’ll quickly become a beloved staple in your meal rotation!
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Green Chili Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Green Chili Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender rotisserie chicken blended with creamy cheese and zesty green chilis, all rolled into soft flour tortillas, topped with rich enchilada sauce and melted cheddar cheese. Perfect for a satisfying weeknight dinner that can serve a crowd.
Ingredients
Sauce
- 18 ounces green enchilada sauce (can substitute red)
Filling
- 3 cups rotisserie chicken, cubed (or leftover cooked chicken)
- 8 ounces cream cheese, at room temperature
- 4 ounces canned green chilis
- 2 cups cheddar cheese, shredded (for filling)
Assembly and Topping
- 8 large flour tortillas
- 1 cup cheddar cheese, shredded (for topping)
- Cooking spray (for baking dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Lightly spray a 9″ x 13″ baking dish with cooking spray. Pour about 1 cup of enchilada sauce evenly across the bottom to prevent sticking and add flavor.
- Make Filling: In a large mixing bowl, combine the rotisserie chicken, cream cheese, green chilis, and 2 cups of shredded cheddar cheese. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
- Assemble Enchiladas: Take each flour tortilla and spoon approximately 1/2 cup of the chicken mixture onto it. Roll the tortilla tightly to encase the filling and place each roll seam-side down into the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over all the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheddar cheese on top to create a cheesy crust.
- Bake: Place the baking dish uncovered in the preheated oven and bake for about 30 minutes, or until the enchiladas are heated through and the cheese on top is golden brown and bubbly.
- Serve: Remove from the oven and serve hot. Enhance with optional toppings like sour cream, salsa, chopped tomatoes, and sliced avocados for added freshness and flavor.
Notes
- Use rotisserie chicken for convenience, or substitute with any cooked shredded chicken.
- Green enchilada sauce can be substituted with red enchilada sauce depending on your flavor preference.
- Ensure cream cheese is softened to room temperature for easy mixing and smooth texture.
- Leftover enchiladas can be refrigerated and reheated in the oven for best results.
- For a spicier dish, consider adding diced jalapeños or a pinch of cayenne to the filling.
