Green chile enchiladas

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Creamy green chile enchiladas with chicken -creamy, full of flavor and super satisfying! Holy smokes……So GOOD! These are on our “favorite” list and are the recipe is requested by anyone who tries them! They taste better than the ones from my favorite Mexican restaurant.

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.

MY OTHER RECIPES

Variations for these green chile enchiladas

  • Use leftover shredded pork or beef in place of chicken
  • Add black beans
  • Mix in your favorite vegetables such as peppers

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

Green chile enchiladas

Ingredients:

  • 8-10 large flour tortillas
  • 2-3 cups shredded cooked chicken (about 4 chicken breasts)
  • 1 clove minced garlic
  • 1/4 teaspoon chili powder (omit if you don’t like things too spicy, add more if you do)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (4,5 ounce can diced green chilis, about 1/2 cup
  • 4 ounces of cream cheese, softened (more if you’d like extra creamy)
  • 1 lime, juiced
  • 1 (14-ounce) can green chile enchilada sauce
  • 1/2-1 cup shredded pepperjack cheese
  • cilantro (optional)

Directions:

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 Tablespoons into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9×13 dish and then put the tortillas in.
3. Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.
4. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.

All images and text ©

Enjoy!

The BEST creamy chicken green chile enchiladas! Everyone loves this recipe.

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Thanks for reading come back soon!

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more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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87 comments on “Green chile enchiladas”

  1. Ooh yum yum, this looks so good I can smell the aroma through the screen! Thanks for sharing, I will be making this x

  2. Hi JAMIELYN, Your recipe is so appealing I am feeling hungry……

  3. Great dinner idea!

  4. it’s only 8 am and i must have enchiladas soon now…..is it wrong to make enchiladas for breakfast? xo wink wink!

  5. Hmmm looks delicious!

  6. Oh my goodness! These look delish!

  7. Oh, yum!! These look DELISH!!

  8. so glad it’s taco Tuesday here (next week we’ll make these for sure – we also LOVE enchiladas)

  9. Can I just say, I’ve tried to make green chile enchiladas 3 times now (without a recipe mind you– that would take too much work to find ;) and I’ve bombed every time! So happy you posted this! I’ve pinned it and I won’t be too lazy to look it up there next time I’m making enchiladas :) Which will be tomorrow night.

  10. We love Mexican! These look like a great new addition to my Mexican dishes! Thanks for sharing.

  11. This looks fabulous and freezable. I’d love if you could link up at Thursday Food Fest which is live now! Thanks, Sarah

  12. Enchiladas are one of my favorite foods of all time!!! So yummy!!!

  13. I made these tonight for dinner. It was awesome!! I found it on Pinterest. Thanks :)

  14. The flour tortillas don’t come out gummy? I’ve always used corn because the flour ones break down. Just wondering!

  15. This recipe sounds so delicious.
    Just pinned it.

    Maria

  16. This looks good!

  17. Anxious to try this recipe – has anyone made them with corn tortillas instead of flour??

  18. These looks yummy! and not too complicated

  19. Made these yesterday for dinner, and they are oh so good. Very easy too!

  20. sounds soooooo good. tks for sharing!

  21. lookin forward to tryin this recipe real soon

  22. Yum! An ex co-worker of mine gave me a recipe like this! I bet these are scrumptious, as well.

  23. Ok, all jokes aside…these were awesome! They are in the oven now and I couldn’t wait…by far these are the best ingress I’ve ever made, possibly even eaten.Thank you so much

  24. Not ingress, enchiladas! (sorry auto correct).

    Also, you answer someones question about floor tortillas. Mine were not soggy, but I would think tomorrow they would be. Awesome flavor so corn tortillas would work too, maybe white corn?. Hope that helps.

  25. Those look perfect for our family. Yum!

  26. Second time I am making these. My husband loves them. Thanks for the recipe.

  27. Made these for dinner tonight with some spanish rice and they were so good! They looked just like the picture too which never happens. Everyone loved them and we’ve got some hard to please eaters in this house. Thanks for the recipe- this is my new go to for enchiladas.

  28. Made these tonight with a few variations… I added some sauteed mushrooms and onion.. And I did half with chicken, half with beans as I’m vegetarian. They were delish! Next time I’d adding a bit more cheese though ;) Thanks for the easy recipe!

  29. Holy smokes…….we just made these last night for company. You know how you should never try a new recipe while company’s over?!?! Totally not true for these. So GOOD Jamielyn! These are now on the “favorite” list! :) -Ashley

  30. I made this for dinner tonight. Oh my goodness!! Best dinner ever. Thank you for sharing.

  31. Hi, I’m planning on cooking these tonight! I’m wondering if the chicken is already cooked? Thanks

  32. These look awesome, thanks!

  33. These sound and look delicious. I’m pinning them to my Recipes: Culinary Favorites Pinterest board. Thanks!

  34. I made your chicken enchiladas last night. The only thing wrong was that I didn’t have enough left overs!! Lol they were amazing! Thanks for the recipe on Pinterest :-)

  35. Love these! I was thinking of taking them to a frozen meal swap next week. Has anyone tried freezing them? If so, did they turn out ok and what temp and for how long did you bake them? Great recipe, thank you!

  36. These were the BEST enchiladas I’ve ever had!

  37. Made this for supper tonight and it was very tasty. I used pheasant in place of chicken and the kids didn’t even know.

  38. Made this for Father’s Day dinner and 2 pans were GONE in a flash. SOOO good, Jamielyn, I see why your kids love it so much!! Great recipe!

  39. I do have a quick question before I try making these tonight. The recipe ask for one minced clove of garlic and ask just to be mixed in the chicken mixture, do I just mix the garlic raw?

  40. On the receipe, do you use 4 ea. 8oz. packages of cream cheese or is it 4 to 8 oz of cream cheese?

  41. That looks so good!!

  42. I just made this last night. It was fabulous! My husband isn’t a big chicken fan, but he loved it. Thanks for sharing.

  43. Hi jamelyn  your recipes look fantastic

  44. looking at recipe and was surprise to see you use 4- 8oz. cream cheese, so you are saying 8oz per chicken breast? Just asking sounds like a lot of cream cheese. I love cream cheese ( but), is this correct or a booboo.

  45. We make these alot! We also add diced boiled potatoes to satisfy my meat and potatoes loving son & grandkidd! We always double the recipe to insure leftovers! 

  46. Making your green chili enchiladas  tonight!  Is that four 8 oz packages of cream cheese?  Or just four to eight ounces total?
    Would appreciate a quick reply!

  47. Is it FOUR  8oz.Packages of cream cheese?  Or four to eight oz total?
    FOR THE GREEN CHILI ENCHILADAS.

  48. I Heart Naptime Reply

    Four to eight ounces, definitely not 32 ounces. :D

  49. Oh my word, that looks amazing!

  50. Wow from all the positive comments, this must a delicious recipe.  Want to make it tonight.  Is the green enchilada sauce very spicy?

    • I Heart Naptime Reply

      That’s hard to answer, because I don’t think so but I’m told I can handle spicy foods well. :)

      I will say it has great flavor and my kids love it! You can offer sour cream on the side and a fresh salad with a mild dressing, too, just in case you’re concerned about heat – everyone has a different preference.

  51. This looks really good. I was going to print out the recipe but your print card tries to print the video and w/ the video there it brings it to 2 pages. Could we get a fix b/c I would love to print from the site w/ the link on it so I remember where I found it, but I don’t like having electronics in the kitchen.

  52. Just made these with corn tortillas and pork. Look amazing! Also, made extras and will freeze a batch. Hoping they will freeze will.

  53. We’re on low sodium diet and watching processed foods.  Any recipe for homemade enchilada sauce vs canned?  The canned sauce helps make this sound so easy!   If it’s a hit this weekend I’m sure my bachelor sons will want me to share the recipe as printed. Thanks

  54. Hi what brand enchilada sauce did you use?

  55. I have made these several times and they are down right delicious. The only thing I do different is use two cans of the sauce. We like a lot of sauce.

  56. Suzanne French Reply

    This is fabulous! So easy to make. Delicious. You will not be disappointed.

    The only thing I changed – added a bit more enchilada sauce to the top. I will definitely be making this again!

  57. What is the calorie and nutrition value for this recipe?

    • Hi Stephanie! I’m not sure on the exact nutritional information, but I typed it into a recipe calorie counter and it looks like each enchilada is between 250-300 calories.

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