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Creamy green chili chicken enchiladas baked in a foil pan, covered with melted Monterey Jack and cheddar cheese and a rich green enchilada sauce.

Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas with a tangy cream-cheese filling, soft flour tortillas, green enchilada sauce, and melted Monterey Jack and cheddar. Easy, crowd-pleasing, and perfect for potlucks or weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
5 minutes
Servings: 6
Course: Main Dish
Cuisine: American / Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 can 4 oz diced green chilis
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese divided
  • 1 cup shredded cheddar cheese
  • 8 –10 flour tortillas
  • 1 can 10 oz green enchilada sauce
  • Salt and pepper to taste
  • ½ tsp garlic powder
  • ½ tsp cumin

Equipment

  • 9×13-inch baking dish

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
  2. Mix shredded chicken, cream cheese, sour cream, green chilis, 1 cup Monterey Jack, garlic powder, cumin, salt, and pepper until creamy.
  3. Warm tortillas, fill, roll, and place seam-side down in the dish.
  4. Pour green enchilada sauce over the top; sprinkle with remaining Monterey Jack and all the cheddar.
  5. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more until the cheese is bubbly and golden at the edges.
  6. Rest 5 minutes, then serve.

Notes

Soften cream cheese fully. Warm tortillas before rolling. Cover for the first bake, then uncover to brown the cheese. Excellent for potlucks and make-ahead meals. Leftovers reheat well. Add jalapeños for extra heat if desired.