Description

These Green Chile Chicken Enchiladas are a flavorful and comforting dish featuring tender chicken blended with cream cheese, green chiles, and sour cream, layered with corn tortillas and smothered in zesty green enchilada sauce and melted Monterey Jack cheese. Perfectly baked to bubbly perfection, this recipe serves a large crowd and offers a deliciously creamy, slightly spicy, and cheesy meal that is sure to please everyone at the table.

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

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Instructions

Preheat and Prepare Casserole: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
Make Chicken Mixture: In a large bowl, use a mixer or whisk to beat together the softened cream cheese, chopped green chiles, and sour cream until smooth and well combined. Fold in the cubed cooked chicken until evenly mixed.
Layer the Enchiladas: Spread enough green enchilada sauce over the bottom of the prepared casserole dish to coat it. Layer corn tortillas on top, followed by a generous layer of the chicken mixture, a sprinkle of shredded Monterey Jack cheese, and another spoonful of enchilada sauce. Repeat the layering process at least once more to build the enchiladas.
Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes, allowing the flavors to meld and the filling to heat through.
Uncover and Finish Baking: Remove the foil and continue baking for an additional 15 minutes or until the cheese is fully melted and bubbly, and the edges start to bubble and brown slightly.

Notes

Use warm tortillas lightly heated to prevent cracking when layering.
You can substitute cooked shredded chicken for cubed chicken if preferred.
Adjust the amount of green chiles depending on your desired spice level.
Let the enchiladas rest for 5-10 minutes after baking for easier slicing and serving.
For a thicker filling, drain excess liquid from the cooked chicken before mixing.