Green Chile Chicken Enchiladas
I love enchiladas, but something about these green chile chicken enchiladas is next level. This recipe is easy to assemble, cooks in 30 minutes, and pairs well with a salad to round out this meal.
I try to make affordable meals that keep our kids full for a long time. It’s not easy feeding a family of 8 on a tight budget, but recipes like this help us stretch our budget as far as possible!
To make green chile chicken enchiladas, gather the following ingredients:
1 can diced green chiles (mild or hot, depending on your preference)
2 cups chicken broth
2 lbs chicken breast
10-12 tortillas
2 cups shredded cheese
1 8 oz block of cream cheese
¼ cup flour
¼ cup butter
Salt and pepper to taste
Directions
Start by cooking your chicken. I like to use the instant pot, but you could cook it on the stove or even bake it.
While the chicken is cooking, prepare the sauce.
In a pot, add butter and let melt. Once melted, add your flour, and whisk constantly until combined and the butter starts to bubble. Add 2 cups of chicken broth and let that come to a boil. Once that’s boiling and thick, add 2/3 of the block of cream cheese, saving the other 1/3 for later.
Allow the cream cheese to soften and completely combine with the mixture before adding the green chiles. Combine well and let sit until ready to pour over enchiladas.
Preheat your oven to 350 degrees.
Once your chicken is cooked, shred it. The easiest way is in a mixer, but you can also use two forks to shred the chicken.
Then add 1/3 of the block of cream cheese, 2-3 TBSP. of shredded cheese, and salt and pepper to taste.
Now it’s time to fill your tortillas. This batch made 11 enchiladas, but this will vary on how stuffed you want each enchilada. Spread the mixture across the tortilla and roll up, placing the enchilada in a 9×13 pan seam side down. Continue until all the chicken mixture is gone.
Pour your cream sauce over the enchiladas, ensuring the sauce seeps between each enchilada and on the sides. Cover with cheese. Place in your oven and cook for 30 minutes or until the cheese bubbles.
Allow the enchiladas to cool for at least 10 minutes before cutting into them. Pair with a salad, rice, or veggies to complete the meal!
Can I use whole wheat tortillas?
Yes! I prefer whole wheat as they are higher in fiber, but both types work great for this recipe.
Can I add other veggies to the enchiladas?
Absolutely. Onions, tomatoes, black beans, and even mushrooms would all make great additions to these green chile cream cheese chicken enchiladas.
Can this dish be frozen?
Yes! This is one of my favorite meals to make ahead and freeze. When I make this dish, I always make a second batch to freeze for another dinner. Add the cheese on top, but don’t bake the dish. When you’re ready to bake, pull the dish out of the freezer 4 hours in advance, preheat your oven to 350 degrees, and cook for at least 30 minutes.
If you have tried this recipe and love it, let me know in the comments below!
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