I have a few recipes that I can pretty much make at a moments notice. They are easy, don’t require many complicated ingredients and I usually have everything to make them on-hand.
Out of all of those, these green chicken enchiladas are probably my favorite! To me, they are just “comfort food”. A delicious filling of cream cheese, cheese, chicken and black beans are rolled up in flour tortillas, topped with a tangy green enchilada sauce and then smothered in cheese. What could be bad about that (besides the calorie count)?
The only thing that is bad about this green chile chicken enchilada recipe? It doesn’t freeze well. If it did I would line up the aluminum trays and make a bunch of them like I do when I have freezer lasagna day!
Some people prefer using corn tortillas and claim that makes them more “authentic”, but my family doesn’t really like corn tortillas, so I always use flour tortillas….feel free to swap them if that is what your family prefers (that would also be a way to reduce the calories in them as well!
This is great way to use up any leftover chicken that you may have, although I usually just poach a few boneless skinless chicken breasts and shred them. My husband actually likes them better when I use chicken thighs, but I like white meat better. Try it both ways and see which you like better!
Scroll down for the recipe!
- 4 cups cubed cooked chicken (you can buy rotisserie chicken or I often use the leftovers from my Roast Chicken Chicken )
- 1 can (28 ounces) green enchilada sauce
- 1 can (4 oz) chopped green chiles
- ¾ cup sour cream
- ½ cup (4 oz) cream cheese
- 8 corn or flour tortillas
- 16 ounces shredded Monterey Jack or Cheddar-Jack cheese (if you like it a little spicier, buy the Mexican blend or Taco blend cheeses that have seasonings in them)
- Pepper to taste
- Optional: 1 can black beans, rinsed and drained
- Optional: diced fresh tomatoes
- Preheat oven to 375F. Spray a 9"x13" baking pan with non-stick spray.
- Spray a large non-stick skillet with nonstick spray. Heat the chicken, sour cream, chiles and cream cheese just until the cream cheese is melted and everything is mixed.
- Remove from heat and stir in black beans (if you are using them).
- Fill the tortillas with about ⅓ cup of the filling each. Place filled tortillas, seam-side down in the baking dish
- Pour enchilada sauce evenly over the enchiladas.
- Top with shredded cheese
- Cover with foil and bake at 375 for about 30 minutes
- Uncover and bake for another 10 - 15 minutes or until bubbly and the cheese on top is slightly browned.
- Top with diced tomatoes before serving (optional)