Recipe Wednesday: Creamy Green Chile Chicken Enchiladas

Warm weather is almost upon us, which means that I won’t be using my oven much for the next, oh, four or five months. Before it gets too hot to turn on the oven, I wanted to share my recipe for creamy green chile chicken enchiladas. Adapted from I Heart Naptime, these have quickly become one of my husband’s most-requested meals (next to my jambalaya, which I’ll share in October when it’s cooling off again).

Then again, paired with a pitcher of icy margaritas, these might be a pretty good choice for a summer dinner. They can be labor-intensive, so I like to prepare them on Sunday and then just bake them Monday night when I get home from work. Monday is my husband’s only night off, and he loves celebrating it with these.



• 2.5 cups cooked chicken, shredded
• 8 oz cream cheese, room temperature
• 1 tsp minced garlic
• 1-2 tbsp cilantro
• ½ tsp chili powder (more if you like it spicy)
• ½ tsp cumin
• 1 tsp kosher salt
• 1 4.5 oz diced green chiles (I like to puree this – it ensures that the green chile flavor gets into every bite!)
• juice of one lime
• 12 corn or small flour tortillas
• 1 15 oz can green enchilada sauce
• ½ – 1 cup monterey jack cheese, shredded


• Heat the oven to 350°.
• Spray the bottom of a 9″x13″ baking dish with cooking spray.
• In a large bowl, mix ingredients from chicken through lime juice until thoroughly combined.
• Pour about ½ cup enchilada sauce (just enough to cover the bottom) into the baking dish.
• Fill each tortilla with 2 tbsp mixture. Roll tortilla tightly and place, seam-side down, in the dish on top of the sauce. Repeat until all mixture is used.
• Pour the remaining enchilada sauce on top of the tortillas, using a spoon to spread evenly.
• Sprinkle shredded cheese evenly over the top.
• Cover with foil and bake 15 minutes.* Remove foil and bake another 10-15 minutes, or until cheese is melted and bubbly.

*If not baking right away, cover with foil and refrigerate. When ready to bake, preheat oven to 350° and bake, covered, for 30 minutes. Remove foil and bake another 10-15 minutes, or until cheese is melted and bubbly.

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