Green Chile Chicken Enchiladas with Sour Cream

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Whether feeding a hungry crowd or looking for a weeknight dinner that’s anything but ordinary, this Green Chile Chicken Enchiladas Casserole is guaranteed to be a hit. Say goodbye to boring dinners and hello to your new favorite recipe!

Why you’ll love this recipe

• Who doesn’t love a good casserole? – I live in the Midwest, and we love casseroles around here. Chicken and Green Chile Enchiladas are perfect for Mexican-inspired potluck dinners, casual family get-togethers, and birthday celebrations.

• Homemade Sauce – Many creamy enchilada recipes call for cream of chicken soup, but here, I created a delicious homemade green chili sauce. It’s so good, and I prefer to skip the preservatives and additives in canned soup.

Check out more casserole recipes with homemade sauces, including Potato Stroganoff and Walking Taco Casserole.

Ingredients for Cheesy Chicken Enchiladas

A full list of ingredients are in the recipe card below.

For the enchilada:

• Cooked Shredded Chicken – Rotisserie chicken is an excellent option for this recipe or my shredded chicken recipe.
• Monterrey Jack Cheese – You could also mix cheddar and Monterrey cheese.
• Cream Cheese – Before starting, let the cream cheese soften so that the chicken and cheese can be easily mixed.
• Flour Tortillas – You can substitute corn tortillas.

For the sauce:

• Chicken Broth
• Spices: Including cumin, cayenne pepper, garlic powder, onion power, and salt.
• Sour Cream – I haven’t tried substituting Greek yogurt for sour cream, but it’s generally a good substitute.
• Green Chiles – I like to use the green chiles whole, but if you need to hide them from the kids, add them to a food processor before adding them to the sauce.

How to make chicken green chile enchiladas

Step 1: Preheat oven to 375 degrees F.

Step 2: Prepare the Filling – In a large bowl, combine the cooked shredded chicken, cream cheese, shredded Monterrey Jack cheese, and cumin. Mix until well combined.

Step 3: Assemble the Enchiladas – Lay the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto each tortilla.

Roll each tortilla and place them seam-side down in a greased 9×13 baking dish.

Step 4: Make the Sauce – In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux.

Gradually whisk in the chicken broth, ensuring there are no lumps.

Add the remaining 1 teaspoon cumin, cayenne pepper, garlic powder, onion powder, and salt. Continue to cook, stirring frequently, until the sauce thickens.

Remove from heat and stir in the diced green chiles and sour cream until smooth.

Step 5: Bake the Enchiladas – Pour the prepared sauce evenly over the enchiladas. Sprinkle the remaining 4 ounces of shredded Monterrey Jack cheese on top.

Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.

Step 6: Serve – Remove from the oven and let the enchiladas sit for a few minutes before serving. Garnish with additional sour cream, chopped cilantro, or sliced green onions if desired.

Tips & Variations for enchiladas with cream cheese

Make it Spicy: Add more cayenne pepper or some chopped jalapeños to the sauce.

Vegetarian Option: Substitute the chicken with a mix of black beans and corn.

Make Ahead: Assemble the enchiladas and refrigerate them up to one day in advance. They may take a few more minutes to bake if the casserole comes directly from the refrigerator.

How to store white chicken enchiladas recipe

Enjoy your delicious Green Chile Chicken Enchilada Casserole anytime with these easy storage and reheating tips!

Refrigerator

Cool Completely: Allow the enchiladas to cool completely before storing.

Transfer to an Airtight Container: Place the enchiladas in an airtight container. Alternatively, you can cover the baking dish tightly with plastic wrap or aluminum foil.

Store: Refrigerate for up to 3-4 days.

Freezer

Cool Completely: Allow the enchiladas to cool completely.

Wrap Individually: Wrap each enchilada tightly in plastic wrap and aluminum foil. This prevents freezer burn and makes it easy to reheat individual portions.

Place in Freezer-Safe Bag: Place the wrapped enchiladas in a large freezer-safe bag or airtight container.

Label and Date: Label the bag or container with the date and contents.

Freeze: Store in the freezer for up to 2-3 months.

Serve: Add a dollop of sour cream and some salsa when serving.

Reheating Instructions

From the Refrigerator

1. Preheat Oven: Preheat your oven to 350 degrees F.
2. Transfer to Baking Dish: Place the enchiladas in a baking dish, if not already in one.
3. Cover: Cover the dish with aluminum foil to prevent the enchiladas from drying out.
4. Reheat: Bake for 20-25 minutes or until heated through.
5. Microwave Option: You can also reheat individual portions in the microwave. Place an enchilada on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.

From the Freezer

1. Thaw: For best results, thaw the enchiladas in the refrigerator overnight.
2. Preheat Oven: Preheat your oven to 350 degrees F.
3. Transfer to Baking Dish: Place the thawed enchiladas in a baking dish.
4. Cover: Cover the dish with aluminum foil to prevent the enchiladas from drying out.
5. Reheat: Bake for 25-30 minutes, or until heated through.
6. Directly from Freezer: If reheating directly from the freezer, bake covered for 45-50 minutes, or until heated through. Remove the foil during the last 10 minutes of baking to allow the cheese to become bubbly and slightly golden.

What to serve with green chile chicken enchiladas

• Hot Taco Dip
• Mexican Macaroni Salad
• Southwest Chicken Meatballs
• Chicken Nachos

More Mexican-inspired recipes

Ground Beef Enchiladas

Mexican Pizza Recipe

Mexican Pasta Salad

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