These creamy chicken enchiladas are filled with tender shredded chicken, green chiles, sweet corn, and plenty of cheese, then wrapped in flour tortillas and baked in a creamy green chile enchilada sauce.

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Chicken Enchiladas With Green Chile Sauce

I cannot believe how many times we’ve made this recipe over the years. It’s become a blog favorite for many of you as you’ve shared your pictures of these enchiladas. If I can consider an OG recipe on this blog, this one is it. I’ve made a recent small tweak in this recipe. I’ve removed the rice from the filling and added more chicken instead. I’ve kept both of the recipes on this blog post for whichever one you prefer, they are labeled below, one as the original and one without rice. Let me know what you think!

Why You’ll Love These Chicken Enchiladas

Creamy and cheesy: Cream cheese adds richness to the green chile sauce, while shredded cheese melts over the top.
Easy to assemble: The filling comes together in one bowl, and the enchiladas can be rolled and ready for the oven in minutes.
Great for a family dinner: This recipe makes six generous servings and is especially delicious served hot from the oven. Keep the spice level down by selecting green enchiladas sauce that has mild heat to make it family friendly.
Make-ahead friendly: Assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake.
Add or leave out the rice: My previous recipe included rice in the filling (which I still use at times), but, I wanted an option for a more chicken forward recipe and this is where this new recipe came in. It’s labeled as NEW on the recipe cared below. The original one (with rice) is right under it. Where you choose to include rice or not, it going to be creamy and satisfying regardless.

Ingredients You’ll Need

Cooked shredded chicken: Depending on what recipe you go with, the new or original one. You will need between one or two chicken breasts. If you choose to include rice in the filling, you will need all of one chicken breast. If you want to skip the rice and stick with primary chicken for the filling, you’ll need two chicken breasts. This is a great recipe for using leftover cooked chicken.
Green enchilada sauce: You’ll use the sauce throughout the recipe—in the baking dish, in the creamy filling, and over the tops of the enchiladas.
Diced green chiles: A 7-ounce can adds mild chile flavor and little pops of green chile throughout the filling.
Corn: Canned or frozen corn both work well. The natural sweetness of the corn balances the savory chicken and green chiles.
Mexican-blend cheese: Some of the cheese goes into the filling, while the rest is sprinkled over the enchiladas before baking for a perfectly melted, bubbly topping.
Flour tortillas: Eight-inch flour tortillas are just the right size for rolling around the chicken filling. I baking dish fits 7 rolled tortillas but if you can squeeze in an extra one to make a total of eight, do it!
Cream cheese: Let the cream cheese come to room temperature before blending so it incorporates smoothly into the enchilada sauce.
Fresh cilantro: Cilantro goes into the creamy sauce and is also scattered over the finished enchiladas for a fresh finish.

How to Make Chicken Enchiladas With Green Chile Sauce

Start by preheating the oven to 375°F. Pour 1 cup of green enchilada sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer.

This first layer of sauce helps keep the tortillas moist as they bake.

Add ¾ cup of the enchilada sauce to a food processor or blender along with the softened cream cheese, kosher salt, black pepper, and half of the cilantro. Blend until the mixture is smooth and creamy.

In a large bowl, combine the shredded chicken, diced green chiles, corn, 1 cup of shredded Mexican-blend cheese, and the creamy green chile sauce.

Stir everything together until the chicken is evenly coated and all of the ingredients are well distributed.

Place a flour tortilla on a clean work surface and spoon about ⅓ to ½ cup of the chicken mixture down the center.

Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Continue with the remaining tortillas and filling, arranging the enchiladas snugly next to one another.

Pour the remaining green enchilada sauce evenly over the tops of the rolled tortillas. Finish with the remaining 1 cup of shredded cheese, making sure to spread it evenly across the enchiladas.

Bake the enchiladas uncovered for 20–25 minutes, until the cheese has completely melted and is bubbling and the edges of the tortillas are lightly browned.

Let the enchiladas rest for about 5 minutes after removing them from the oven. Finish with the remaining fresh cilantro and serve with sour cream, if desired.

What to Serve With Green Chile Chicken Enchiladas

These enchiladas are so so good on their own, but you can round out the meal with simple sides. Try a taco salad, Mexican Street Corn (Skillet Version), Mexican Watermelon Salad, or a side of avocado. A dollop of sour cream and a sprinkle of fresh cilantro is the way we go every time.

If you make these Chicken Enchiladas, 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 @fettysfoodblog with your creation.