Description
Creamy and comforting Green Chile Chicken Enchiladas filled with tender shredded chicken, cream cheese, and zesty green chiles, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 can green chiles, diced
- 1 can enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8 small tortillas
- Optional toppings: sour cream, green onions, olives
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the shredded chicken, softened cream cheese, and diced green chiles until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, place a scoop of the creamy chicken mixture in the center, roll it up, and place it seam side down in the dish. Repeat with the remaining tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, topped with sour cream, green onions, and olives.
Notes
Make-ahead option: Prepare enchiladas a day in advance and store in the fridge. Reheat when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 375
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg