Green Chile Chicken Enchiladas

Recipe by Team Rocco

Can be modified to your preference of cheese, spice, or even add cilantro for a little freshness. Enjoy!

Top Review by Meredith K.

This was really good! Even DH said so, unsolicited, which doesn't happen often! I will probably make this again, but I will probably increase the amount of filling; I only got 7 enchiladas, and a lot of extra sauce. I'll either use more chicken, or add in some vegetables. I think I would also increase the spiciness somehow, since I wouldn't say that this was at all spicy, even though I hadded a bit of cayenne to the sauce. Reviewed for PAC April 2010.

Ingredients Nutrition


  1. Sauté the onion and garlic in a little butter over medium heat until onion is opaque, about 3 minutes.
  2. Let cool and shred chicken (if using rotisserie).
  3. Mix chicken, onions and garlic, cream cheese, and salt and pepper (to taste) in medium bowl.
  4. Fill corn tortillas with chicken mixture and place seam side down in rectangular pan ( I use one that is a little smaller than 9x13).
  5. In another bowl, mix together sour cream, cream of chicken, green chilies, milk, ground cumin, and a little more salt and pepper. (1/2 cup of milk can be used here if you want the sauce to be a little runny).
  6. Pour sour cream mixture over the enchiladas and bake covered with tin foil at 375°F for 30-40 minutes.
  7. Remove enchiladas from oven and cover with cheese.
  8. Broil on high for about 5 minutes until the cheese is golden brown and bubbly (keep an eye on the broiler to avoid burning).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a