If you’re like me, there are days when you just want something that feels like a warm hug on a plate. That’s exactly what these creamy chicken enchiladas with green sauce deliver! They’re comforting, full of flavor, and a total crowd-pleaser—whether it’s a casual weeknight dinner or you’re feeding friends for a laid-back get-together.
These enchiladas are packed with tender shredded chicken, wrapped up in soft corn tortillas, and smothered in a creamy green enchilada sauce. The flavors? Oh, they’re dreamy! You’ve got the creaminess, the subtle spice, and that zesty kick from the green sauce. It all comes together in a dish that’s as easy to make as it is to devour.
Creamy Chicken Enchiladas Recipe
Ingredients You’ll Need
Here’s everything you need to whip up these enchiladas:
- 2 cups cooked shredded chicken – Leftover rotisserie chicken works like magic here.
- 8 corn tortillas – Keep it classic, but flour tortillas will work too if that’s what you have.
- 1 cup sour cream – Adds that creamy, tangy goodness.
- 1 cup shredded cheese – Cheddar or Monterey Jack is perfect, but a Mexican blend is also great.
- 1 can (10 oz) green enchilada sauce – The star of the show!
- 1/2 cup chopped fresh cilantro – Optional, but it adds a fresh pop of flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin – A little spice for that extra depth.
- Salt and pepper to taste
How to Make Creamy Chicken Enchiladas
1. Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This way, it’s ready to go once your enchiladas are assembled.
2. Mix the Filling
In a large bowl, combine the shredded chicken, sour cream, half of the cheese, cilantro, garlic powder, onion powder, cumin, salt, and pepper. Give it a good stir so everything is evenly mixed. Pro tip: Taste the filling here to adjust the seasoning—it’s the easiest way to make sure the flavors are just right.
3. Soften the Tortillas
Corn tortillas can be a little stubborn to roll if they’re not softened first. Wrap them in a damp paper towel and pop them in the microwave for about 30 seconds. This makes them pliable and easy to work with.
4. Assemble the Enchiladas
Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish. Don’t worry if they’re snug—it’s better that way!
5. Add the Sauce and Cheese
Pour the green enchilada sauce over the rolled tortillas, making sure they’re all coated. Sprinkle the remaining cheese on top because, let’s be honest, there’s no such thing as too much cheese!
6. Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. The aroma will make you want to dive right in, but hold off for just a few minutes.
7. Garnish and Serve
Once out of the oven, let them cool for a few minutes. Garnish with extra cilantro for a fresh touch, and serve them up!
Tips for Perfect Enchiladas
- Don’t skip softening the tortillas. It’s the key to avoiding cracks when rolling.
- Make ahead: You can assemble these in advance, cover them, and refrigerate. Just add a few extra minutes to the baking time if they’re coming out of the fridge.
- Customizable filling: Have extra veggies, beans, or leftover rice? Toss them in! These enchiladas are super versatile.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas are softer and easier to work with, though the flavor will be slightly different.
What’s the best chicken to use?
Rotisserie chicken is my go-to because it’s so flavorful and convenient. You can also use leftover grilled or roasted chicken—whatever you’ve got on hand!
How spicy is this dish?
It’s pretty mild, but if you want to tone it down even more, use a mild green enchilada sauce. For more heat, add some diced jalapeños or a splash of hot sauce to the filling.
Can I freeze leftovers?
Yes! Freeze individual portions in airtight containers. Reheat them in the oven or microwave for a quick, delicious meal.
Time to Dig In
There you have it—a dish that’s creamy, cozy, and downright delicious. These creamy chicken enchiladas with green sauce are sure to be a hit whether it’s a weeknight dinner or a weekend feast. Whip them up, grab some chips and guac on the side, and enjoy the comfort of a homemade meal that’s totally worth the (minimal) effort.
Let me know if you try them! I’d love to hear how they turn out! 🌮💚
