Description
These Green Chile Chicken Enchiladas are a flavorful and comforting Mexican-inspired casserole featuring tender cooked chicken blended with creamy green chilies and sour cream, layered with corn tortillas, Monterey Jack cheese, and a generous amount of zesty green enchilada sauce. Baked to perfection, this dish is a perfect crowd-pleaser for gatherings or family dinners.
Ingredients
Scale
Chicken Mixture
- 4 to 5 cups cooked chicken, cubed
- 8 ounces cream cheese, softened
- 7 ounces chopped green chiles
- 1 cup sour cream
Other Ingredients
- 28 ounces green enchilada sauce
- 25 ounces corn tortillas
- 4 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven and prepare casserole dish: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking during baking.
- Make the chicken filling: In a large bowl, beat together the softened cream cheese, chopped green chiles, and sour cream until fully blended and creamy. Stir in the cubed cooked chicken until it is evenly combined with the mixture.
- Assemble the enchiladas: Spread enough green enchilada sauce to coat the bottom of the prepared casserole dish. Layer corn tortillas over the sauce, then spread a portion of the chicken mixture on top, sprinkle with shredded Monterey Jack cheese, and add more enchilada sauce. Repeat this layering process at least one more time to create multiple layers.
- Bake the enchiladas: Cover the casserole tightly with foil and bake in the preheated oven for 45 minutes. Then remove the foil and continue baking uncovered for an additional 15 minutes, or until the cheese is melted and bubbly around the edges.
Notes
- Use fresh or leftover cooked chicken for best results.
- If you prefer a spicier dish, add diced jalapeños or use a hotter green chili variety.
- For extra creaminess, you can add a little shredded cheese inside the chicken mixture as well.
- Let the enchiladas rest for 10 minutes after baking before serving to set up.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
