Chicken Enchiladas With Green Chile Sauce (NEW recipe, no rice!)
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.
Ingredients
- 2½-3 cups cooked shredded chicken breast, from about 2 large chicken breasts
- 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, divided
- 7-8 (8-inch) flour tortillas
- 1 (8 oz) package cream cheese, room temperature
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup roughly chopped fresh cilantro, divided
- ¼ cup sour cream, optional, for serving
Instructions
- Preheat oven to 375°F.
- Pour 1 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer.
- Add ¾ cup of the enchilada sauce to a food processor or blender along with the softened cream cheese, salt, pepper, and half of the cilantro. Process until smooth and creamy.
- In a large bowl, combine the shredded chicken, green chiles, corn, 1 cup of the shredded cheese, and the creamy green chile sauce. Stir until everything is well combined.
- Place a tortilla on a clean work surface. Spoon about ⅓-½ cup of the chicken filling down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling, arranging the enchiladas snugly in the dish.
- Pour the remaining enchilada sauce evenly over the tops of the enchiladas. Sprinkle with the remaining 1 cup shredded cheese.
- Bake uncovered for 20–25 minutes, until the cheese is completely melted and bubbling and the edges of the tortillas are lightly browned.
- Remove from the oven and let the enchiladas rest for about 5 minutes.
- Scatter the remaining cilantro over the top and serve with sour cream, if desired.