Creamy Green Chile Chicken Enchiladas
User Reviews
5
Creamy Green Chile Chicken Enchiladas
Description
This recipe for Creamy Green Chile Chicken Enchiladas uses shredded chicken combined with softened cream cheese, sour cream, diced green chilies, black pepper, salt, and optional jalapeño and hot sauce. The creamy filling is rolled into small tortillas and placed seam side down in a baking dish lightly coated with green enchilada sauce. The enchiladas are covered with more green sauce and pepper jack cheese, then baked until the cheese melts and browns lightly.
The dish offers a creamy texture balanced by the mild heat and tang from the green chilies and jalapeño. The soft tortillas encase the rich filling, and the green enchilada sauce adds moisture and flavor all around, enhanced by bubbling cheese on top.
These enchiladas are great served hot, garnished with fresh cilantro and sliced avocado for added creaminess. Using flour tortillas yields a tender wrap; corn tortillas can also be used but benefit from warming in oil to soften before rolling.
The amount of green enchilada sauce can be adjusted based on desired sauciness. Cooked chicken from a rotisserie or properly seasoned cooked chicken works well for the filling.
Ingredients
- 4 cups chicken packed, about 2 lbs. chicken, cooked, shredded
- 3/4 cup sour cream
- 8 ounce pkg. cream cheese (softened)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounce can green chilies (diced)
- 1/4 cup jalapeno hot sauce optional -- adds flavor, Cholula brand, green pepper flavor
- 1 jalapeño (optional, finely diced)
- 4 cups pepper jack cheese (shredded and divided)
- 15 ounce can Green enchilada sauce (may add more if you like them saucy)
- 10-12 small flour tortilla or 8 medium sized
- cilantro
- avocado
- jalapeño peppers sliced
Instructions
- Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.
- Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.
- Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.
- Serve with cilantro and fresh avocado.
Notes
- Use any cooked shredded chicken such as from rotisserie or poached, seasoning it well with salt and pepper before mixing the filling.
- Choose flour or corn tortillas. If using corn, briefly warm them in oil on the stovetop to soften and make rolling easier.
- Adjust enchilada sauce quantity to suit preference for sauciness; adding more sauce gives a moister enchilada.
User Reviews
Overall Rating
5
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