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
Scale
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.
