Creamy Green Chile Chicken Enchiladas with Cream Cheese, Sour Cream, and cilantro, topped with melting monterey jack and cheddar cheese is SO GOOD.
Oh how I love creamy enchiladas with melting cheese. These green chile chicken enchiladas are the creamiest enchiladas I've ever met.
The cream cheese, sour cream, cilantro mixture mixed with the fresh shredded chicken is so unique and incredibly flavorful in these green chile cheese enchiladas.
With the flour tortillas softening up during cooking and the creaminess of the goodies inside the tortillas, this tastes like a green chile enchilada casserole.
Tips for these green chile sour cream chicken enchiladas:
- You can save about 15 minutes by buying a delicious rotisserie chicken and shredding it for this dish.
- Use a medium chile verde sauce. A little bit of spice in the medium variety works well with the creaminess of the sour cream and cream cheese.
- You can also use a green enchilada sauce rather than the salsa verde.
We really enjoyed the exceptional creaminess of this dish and are looking forward to making it again soon.
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Recipe
Creamy Green Chile Chicken Enchiladas
Creamy Green Chile Chicken Enchiladas with Cream Cheese, Sour Cream, and cilantro, topped with melting monterey jack and cheddar cheese is SO GOOD.
Ingredients
Filling
- 3 cups cooked, chopped chicken
- 2 cans (4 oz) green chiles
- 1 package (8 oz) cream cheese, softened and cubed
- ½ cup chopped fresh cilantro
- 1 tbsp fresh lime juice
Sauce
- 2 tbsp butter
- ½ cup chopped onion
- 2 tbsp flour
- ⅓ cup chicken broth
- ¼ cup milk
- ¼ tsp fine sea salt
- ¼ tsp ground pepper
- 1 cup medium salsa verde
- ½ cup sour cream
- 8 oz monterey jack and cheddar cheese shredded
- 8 medium (soft taco size) flour or corn tortillas
- 2 tbsp chopped fresh cilantro for garnish
Instructions
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Preheat the oven to 375 degrees. Lightly grease a 9x13 inch baking pan.
Filling
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In medium bowl, stir the softened cream cheese and green chiles together. Mix well. Add the shredded chicken, chopped cilantro and fresh lime juice. Mix to combine.
Sauce
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In large nonstick skillet, melt the butter over medium heat, add the chopped onion and cook. Stir occasionally until the onion softens and starts to turn translucent. This will take approx. 3 minutes.
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Sprinkle the flour over the onions and stir well. Cook the onions and flour for 1 minute, stirring occasionally.
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Slowly stir in the chicken broth and milk. As you stir and the flour/onion mixture cooks, the flour will become less lumpy and the mixture will become smooth.
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Cook over medium heat until the mixture is bubbling and has thickened a bit, about 2-3 minutes.
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Remove the skillet from heat and stir in the enchilada sauce and sour cream.
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Spoon about a ¼ cup of the sauce in a thin layer on the bottom of the baking dish.
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Fill each tortilla with a ½ cup of the filling. Top with a couple tablespoons of cheese for each enchilada.
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Roll the tortillas tightly and place seam side down in the greased baking dish. Repeat until dish is full. (I made 8 enchiladas)
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Pour the delicious white sauce over the top of the enchiladas and spread evenly with a wooden spoon. Top with the remaining cheese. Bake for 20 minutes until the enchiladas are bubbling and lightly browned.
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Sprinkle fresh chopped cilantro over the top of dish and serve immediately. SO good.
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