Creamy Green Chile Chicken Enchiladas Creamy chicken enchiladas stuffed with a cream cheese and sour cream green chile chicken rolled into corn tortillas and topped with green enchilada sauce and pepper jack cheese. The best creamy chicken enchiladas recipe!
Keyword: chicken stacked enchiladas, creamy chicken enchiladas, green chicken enchiladas, green chile chicken enchiladas
Author: Modern Honey - www.modernhoney.com
4cupsShredded Cooked Chicken*(packed, about 2 lbs. chicken)
8ounce pkg.Cream Cheese(softened)
4ounce canGreen Chilies(diced)
¼cupCholula Green Pepper Jalapeno Hot Sauce(optional -- adds flavor)
1Jalapeno(optional, finely diced)
4cupsPepper Jack Cheese(shredded and divided)
15ounce canGreen Enchilada Sauce (may add more if you like them saucy)
10-12 small Flour Tortillas**(or 8 medium sized)
Preheat oven to 350 degrees. In a large bowl, add shredded cooked chicken (make sure it is seasoned with salt and pepper), sour cream, cream cheese, salt, pepper, green chilies, hot sauce, jalapeno, and 2 cups of pepper jack cheese (put the remaining 2 cups of cheese to the side for the topping). Stir together.
Pour a small amount of enchilada sauce on the bottom of a 9 x 13 baking dish and evenly spread all over. Place cream cheese chicken mixture down the center of each tortilla. Roll and place in the pan, seam side down. Repeat.
Cover with green enchilada sauce and sprinkle the remaining 2 cups of cheese all over the enchiladas. Cover with foil and place in the oven. Cook for 20 minutes. Remove foil and cook for about 8 to 10 minutes longer or until the cheese is bubbling and slightly golden.
Serve with cilantro and fresh avocado.
**You can use any type of cooked chicken -- shredded from a rotisserie chicken or poached chicken. If using poached chicken, make sure to season your chicken! You will need to add salt and pepper to chicken to make sure it has flavor. I suggest at least 1 to 1 ½ teaspoons of salt. **When making these cream cheese chicken enchiladas, you can use either flour or corn tortillas, depending on preference. I like to use the smaller flour tortillas for these enchiladas since they are a perfect size. If you use corn tortillas, I suggest heating a skillet over medium heat and add oil. Carefully dip each tortilla into the oil for several seconds and place the corn tortillas on a paper-towel-lined plate. This allows the corn tortillas to soften and make them easy to roll up.***I prefer my enchiladas to be saucy, so I add a little more than 15 ounces of green enchilada sauce. This can be a personal preference.