Green Chile Chicken Enchiladas
I love the classic red enchiladas, but this green chile version is even better in my opinion. They’re super creamy and the flavors taste incredible together. If you love enchiladas, you are going to love this delicious variation!
Creamy green chile chicken enchiladas…cheesy, full of flavor and super satisfying! Believe me when I say these are SO GOOD! This recipe is an absolute favorite on our list and is requested by anyone who tries it. They even taste better than the ones that I order at my favorite Mexican restaurant.
We make these green enchiladas at least once a month at our house…sometimes even 2 or 3 times because we love them so much!
Ingredients:
- 14 ounce can green enchilada sauce
- 1 cup shredded cheese (I prefer a mix of cheddar or pepperjack)
- 1/2 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 Tablespoon fresh lime juice , optional
- 1 clove minced garlic
- 8-10 flour or corn tortillas
- 2-3 cups shredded cooked chicken (about 4 chicken breasts)
- 4 ounces cream cheese, softened (you can also sub with sour cream)
- 4.5 ounce can diced green chiles (about 1/2 cup)
- OPTIONAL: CHOPPED CILANTRO
Instructions:
- Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime juice and diced green chiles in a medium sized bowl. Stir until combined.
- Spoon 2-3 Tablespoons into each tortilla and roll it up. You may also add Tablespoon of cheese inside the tortilla if desired. Place a little green enchilada sauce on the bottom of a 9×13" dish and then put the tortillas in.
- Pour the rest of the green enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.
- 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.
Adapted from budgetbytes.com
