If you’re looking for a cozy, crowd-pleasing meal, these Creamy Green Chile Chicken Enchiladas are it. They’re rich, flavorful, and surprisingly easy to put together, perfect for a weeknight family dinner or a casual gathering.

• Cuisine: Mexican-inspired
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 10-12 enchiladas

Why You’ll Love This Recipe

• Perfectly creamy and packed with flavor, thanks to the smooth cheese and spicy green chiles.
• Highly customizable based on your available ingredients and preferences.
• Easy to make ahead and ideal for large gatherings or meal prep.

Ingredients

• 3 cups cooked, chopped chicken: Provides a hearty protein base. Use rotisserie chicken for convenience.
• 2 cans (4-ounces each) green chiles, lightly drained: Adds a mild spice. You can substitute with roasted poblano peppers if needed.
• 8-ounce package cream cheese, light or regular, softened and cubed: Creates a creamy texture in the filling. Full-fat or Neufchâtel cheese can be substituted.
• 1 can (15-ounces) white or black beans, rinsed and drained: Adds fiber and heft. Substitute with any type of bean or omit as preferred.
• 1/2 cup chopped fresh cilantro: Brightens and freshens the dish. If you’re not a fan of cilantro, omit or use parsley.
• 1 tablespoon fresh lime juice: Enhances flavor with a tangy zing. Lemon juice can serve as a substitute.
• 2 tablespoons butter: Forms the base of the sauce, lending richness.
• 1/2 cup chopped onion (about 1/2 medium onion): Adds aromatic sweetness and flavor to the sauce.
• 2 tablespoons flour: Thickens the sauce. Gluten-free flour can be used if necessary.
• 1/3 cup low-sodium chicken broth: Provides depth to the sauce. Vegetable broth works as an alternative.
• 1/4 cup milk: Aids in creating a creamy sauce. Substitute with a plant-based milk if needed.
• 1/4 teaspoon salt: Balances the flavors.
• 1/4 teaspoon pepper: Adds mild heat.
• 1 cup green chile enchilada sauce or salsa verde: Provides essential spice and tang. Homemade or store-bought works well.
• 1/2 cup sour cream, light or regular: Enriches the sauce with a tangy creaminess.
• 8 ounces (about 2 cups) Monterey Jack cheese, shredded: Melts beautifully for a cheesy finish. Cheddar or queso blanco can replace Monterey Jack.
• 10 soft taco size flour or corn tortillas: Provides the perfect container for your filling. Corn tortillas offer a gluten-free option.
• Handful of chopped fresh cilantro for garnish: Optional, for a fresh finish.

How to Make It

Step 1: Prepare the Oven

Preheat your oven to 375°F and lightly grease a 9X13-inch baking pan. Preheating ensures even cooking, while greasing prevents sticking.

Step 2: Mix the Filling

In a medium bowl, blend the softened cream cheese with the green chiles thoroughly. Incorporate the chicken, beans, cilantro, and lime juice, ensuring each ingredient is evenly combined. This mixture will be the heart of your enchiladas, so spend time mixing well.

Step 3: Cook the Onion

Melt butter in a large nonstick skillet over medium heat. Add onions, cooking until they turn soft and translucent, about 3-4 minutes. Cooking the onions slowly brings out their natural sweetness, forming the base flavor for your sauce.

Step 4: Make the Sauce

Sprinkle in the flour over the onions, stirring constantly for about a minute to cook the flour and eliminate any raw taste. Gradually whisk in the chicken broth and milk, allowing the mixture to smooth out as it heats, thickening in 2-3 minutes. Add salt and pepper, then remove from heat to stir in enchilada sauce and sour cream, creating a rich, savory sauce.

Step 5: Assemble the Enchiladas

Spread a quarter cup of sauce evenly across the baking dish’s base. Fill each tortilla with a generous half cup of the chicken filling and a sprinkling of cheese, reserving some cheese for the top. Roll securely and arrange seam-down in the dish.

Step 6: Sauce and Bake

Pour the prepared white sauce over the arranged enchiladas, spreading evenly. Top with the remaining cheese. Bake for 20-30 minutes until bubbly and lightly browned. Finish with a scatter of fresh cilantro before serving, for added freshness.

Recipe FAQs

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas fully and refrigerate for up to 24 hours before baking. Cover and store until you’re ready to bake, adding 10 additional minutes to your baking time if starting from cold.

What can I serve with these enchiladas?

They pair well with a simple side salad, Mexican rice, or even some fresh guacamole. These sides complement the rich flavors of the enchiladas without overpowering them.

How can I make this dairy-free?

Use dairy-free cream cheese and milk alternatives, such as almond or oat milk. For the cheese, opt for a vegan shredded cheese that melts well.