Chicken Enchiladas With Green Chile Sauce
These chicken enchiladas are filled with a creamy chicken, corn, and rice mixture. Completely smothered in green chile enchilada sauce. And of course, plenty of cheese! The cream cheese in this dish is the main ingredient that makes it so velvety and rich. ( Jump to Recipe)
Photos updated Jan. 12, 2020.
Mexican food never gets old at our house. Whether that’s eating clean with turkey bowls or a typical taco Tuesday night. It’s always a hit! I’m sure they’ll be a favorite for you too.
You may also use whole wheat flour tortillas and a type of brown rice instead of the white rice for a more wholesome, nutritional meal. A few other ingredients that you can incorporate can be tomatoes, green onions, jalapeños, sour cream, or whatever you can come up with.
Still looking for a mexican dish to make? Try these:
Healthy Taco Turkey Burrito Bowls
*Link to matte gold utensils that were used in this post. Matte Gold Flatware.
If you make this Chicken Enchiladas with Green Chile Sauce, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog or #fettysfoodblog with your creation.
Chicken Enchiladas with Green Chile Sauce
Ingredients
- 1 medium cooked shredded chicken breast
- 1 (28 oz) can green enchilada sauce, divided
- 1 (7 oz) can diced green chiles
- 1 cup corn, canned or frozen
- 2 cups Mexican blend shredded cheese
- 8 8-inch flour tortillas
- 1 (8 oz) package cream cheese, room temperature
- 2 cups cooked rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- handful cilantro, chopped
- 1/4 cup sour cream, optional
Instructions
-
Preheat oven to 375 degrees F.
-
Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
-
In a blender or food processor, blend 3/4 cup of enchilada sauce, cream cheese, salt and pepper, and half of the cilantro.
-
In a large bowl, combine shredded chicken, cooked rice, green chiles, corn, 1 cup of shredded cheese, and the blended/creamy enchilada sauce.
-
To assemble enchiladas, lay a tortilla on a flat surface and spoon 1/3-1/2 cup of the chicken mixture in the center. Roll the tortilla up and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. You may have a little chicken mixture left over depending on how much you put inside each tortilla.
-
Pour remaining enchilada sauce down the middle of the prepared enchiladas and sprinkle the remaining cheese.
-
Place into oven and bake until cheese is melted and edges of tortillas are slightly browned, about 20 minutes.
-
Garnish with the remaining cilantro. Serve immediately.
So delicious! My kids ask for these enchiladas all the time. Thanks for a great recipe, it’s a keeper for sure.
Olya! I’m so glad the whole family loves it! YAY!!
Our family favourite that we make on repeat. The kiddos help with making it and always ask for seconds. Thanks for sharing a simple but very delicious recipe for a working mom.
Thanks for sharing Alla! Happy the whole family loves it!
Yum! I made this last night! I’ve been wanting an easy, delicious enchilada recipe. So I’m glad I came across this recipe on your blog. And this was straightforward and really interesting with the cream cheese! (I love cream cheese!) I used 10″ tortillas because it’s what I had, and the amount of filling worked well with that. They are also then HUGE and the meal goes a long way 🙂 As a plus, my 3-year-old loooooved them, too! Thanks for sharing this!
So glad you guys loved it! We enjoy cream cheese in our home too 😉