Green chile enchiladas

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Enchiladas are on the menu ATLEAST once a month at our house. We love them! Green chile enchiladas are one of our favorites. I took one of my old recipes and turned it “creamy” to create the perfect enchiladas. I love how they turned out! These have the perfect combination of flavors and taste absolutely delicious!  They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.

Green chile enchiladas


  • 8-10 large flour tortillas
  • 2-3 cups shredded cooked chicken (about 4 chicken breasts)
  • 1 clove minced garlic
  • 1/4 tsp chili powder (omit if you don't like things too spicy)
  • 1/4 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup diced green chili (4.5 oz can)
  • 4-8 oz cream cheese softened
  • 1 juiced lime
  • 1 14 oz can green chile enchilada sauce (I used Macayo's)
  • 1/2-1 cup shredded pepperjack cheese
  • cilantro (optional)


  1. Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.
  2. Spoon 2-3 TB into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in.
  3. Pour the rest of the enchilada sauce over the tortiallas and top with shredded cheese. Cover with foil.
  4. Bake at 350 for 15 minutes. Remove foil and bake for 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro.

You can top them with cilantro when they come out of the oven.


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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.