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Green Chili Cream Cheese Enchiladas

May 21, 2013 By Sarah Westover McKenna 31 Comments

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I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!

When I had a baby this spring my Aunt Jackie brought us these Green Chili Cream Cheese Enchiladas.  I have many an enchilada recipe that I enjoy, but once I took one bite of these I knew they needed to be added into my recipe rotation.  I like it because they are yummy and creamy, but they are a little bit different because they do not use any cream soups, and they are topped with green enchilada sauce, which I love. This recipe is also very simple and comes together quickly. Gotta love that!

Now let’s get cooking!  
I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Gather the following ingredients (exact amounts below):  tortillas, cream cheese, diced green chiles, chicken breasts, green enchilada sauce, and cheddar cheese.
Prepare your chicken by boiling it.  Then you can shred it by hand or in your Kitchen Aid mixer.  Did you know you could do that?!  When I learned that it totally changed my life!  Throw a few cooked breasts into the bowl.  Start on about a 4 for 10-30 seconds and then turn it up to a 7 or 8 for about 30-60 seconds or so.  Watch it.  You want it to be sure it is shredded, not mushy.

Did you know that you can shred chicken in a Kitchen Aid mixer?!?! Try it to make my green chili cream cheese enchiladas Green Chili Cream Cheese Enchiladas-3
AMAZING, huh?!

I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined.

I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top.

I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Roll up tortillas and place in a 9×13 baking dish sprayed with PAM.
I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Pour enchilada sauce on top and sprinkle with the remaining cheese.

I love this easy Green Chili Cream Cheese Enchiladas Recipe! It is simple and comes together quickly, but it tastes decadent and impressive!
Bake for 40 minutes at 375 degrees.  Enjoy!

If you want a great side dish for these green chili cream cheese enchiladas make this quick spanish rice recipe!

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Green Chili Cream Cheese Enchiladas
Ingredients
  • 6+ soft tortillas
  • 8 oz. cream cheese
  • 2 small cans diced green chiles
  • 2 cups cooked, cubed or shredded chicken
  • 28 oz can green enchilada sauce
  • 2 cups shredded cheddar cheese
Instructions
  1. Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined.
  2. Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top.
  3. Roll up tortillas and place in a 9x13 baking dish sprayed with PAM.
  4. Pour enchilada sauce on top and sprinkle with the remaining cheese.
  5. Bake for 40 minutes at 375 degrees.
3.5.3226

This Green Chili Cream Cheese enchiladas recipe comes together so quickly, and it is SERIOUSLY tasty!

Did you know that you can SHRED CHICKEN IN A KITCHEN AID MIXER?!?! Life changing information. For real.

If you enjoyed this recipe then you are going to LOVE my other two favorite enchilada recipes.  They are all different, but all amazing.  I’m a bit of an enchilada junkie.  😉

Honey Lime Enchiladas

These creamy mushroom pepperjack enchiladas are SO good! Amazing leftovers, too!

Creamy Pepperjack Enchiladas

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

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Filed Under: Edible Crafts Tagged With: cheese, chicken, mexican

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Comments

  1. Tarin says

    May 23, 2013 at 9:50 am

    Those look delicious! I remember someone showing me how to shred chicken like that and it changed my life!

    Reply
  2. natasha says

    May 29, 2013 at 6:05 pm

    Just curious how spicy these are with the green chiles…ok for kids? I know I will love them!

    Reply
    • sarah says

      May 29, 2013 at 10:29 pm

      My kids love them! They are quite mild. I hope you love them!

      Reply
  3. teresa says

    December 28, 2013 at 5:06 am

    Excellent dish. I used some leftover Christmas turkey, corn tortillas and pickled jalapenos, diced at about a 1/2 cup, which for my Huny was a bit too warm. I served with Mexican rice and beans. I liked it this way but will make it again with less jalapenos for Huny. Thanks for the recipe!

    Reply
  4. Jessica says

    March 10, 2014 at 9:15 pm

    I made these tonight (3/10/14) and they are amazing! I used wheat tortillas instead of white tortillas to be a little more healthy and I poured a very thin layer of the green sauce on the bottom of the dish instead of spraying cooking spray. Came out extremely well. Thank you!!

    Reply
    • Veronica says

      October 24, 2014 at 2:02 pm

      We love onions. Have you ever tried adding them in? I’m definitely going to try the recipe but I’m not sure if onions would go well or not?

      Reply
      • Sarah Westover McKenna says

        October 25, 2014 at 1:17 pm

        I actually think some cooked onions would probably go really well. Not too many! My dad hates them (we live with him) so I don’t add them to much.

        Reply
  5. Krista says

    April 20, 2016 at 5:53 pm

    I love this recipe, I started using it awhile ago from the back of the can. I’ve started using salsa inside the mix to make it more Mexican than creamy.

    Reply
  6. Sheila says

    August 8, 2016 at 1:43 pm

    Can these be made ahead and frozen?

    Reply
    • Sarah Westover McKenna says

      August 8, 2016 at 6:50 pm

      Definitely! I would probably make them up until before the final bake then freeze them. Then thaw and bake when you are ready to eat.

      Reply
      • t mob says

        November 12, 2017 at 11:55 am

        would you put the enchilada sauce and cheese on top before freezing?

        Reply
        • Sarah Westover McKenna says

          November 12, 2017 at 7:46 pm

          Yep!

          Reply
  7. Jackie says

    September 25, 2016 at 2:30 pm

    Could some sour cream be incorporated into the filling (perhaps cut back a bit on the cream cheese)? This recipe sounds divine! I plan on making it this week for my husband and kids.

    Reply
    • Sarah Westover McKenna says

      September 26, 2016 at 4:32 pm

      I’m sure it could! I’m not good at modifying recipes, though. My husband is the one who does that around here. If you try it let me know! I doubt I’d do it though, because I love the cream cheese in here!!

      Reply
  8. Sandra Holter says

    February 2, 2017 at 11:20 am

    The best cream cheese enchiladas ever! Definitely will be making over and over!!!!!

    Reply
  9. Dana says

    February 7, 2017 at 8:19 pm

    Here’s a tip- I’ve been making a similar recipe for years and just figured out how to make them not soggy… I use small corn tortillas and I brush the pan w oil and then brush the tortillas after I roll them up – then bake 20 min at 400, thennnn pour the sauce on and add extra cheese and olives on top and bake another 20 min at 350

    Reply
  10. Karen says

    March 21, 2017 at 4:47 pm

    Made these tonight. Absolutely DELICIOUS! I added some cilantro and green onion to the chicken mixture because I had them on hand. Would be just as good without my additions. Thanks for the recipe!

    Reply
    • Sarah Westover McKenna says

      March 22, 2017 at 12:14 pm

      You’re welcome! So glad you liked them! They are one of my favorites.

      Reply
  11. Leann Collier says

    April 23, 2017 at 2:19 pm

    My FAVORITE enchilada recipe. Few ingredients, simple to make, gets gobbled up and not too spicy! Have added to my regular dinner rotation! Thank you so much!

    Reply
    • Sarah Westover McKenna says

      April 24, 2017 at 10:32 am

      Yay!! I’m so glad to hear this!!

      Reply
  12. Julie says

    March 25, 2018 at 10:26 am

    I know it says 6+ tortillas, but how many does this actually make. I’m trying to decide if I need to double the recipe.

    Reply
    • Sarah Westover McKenna says

      March 27, 2018 at 4:36 pm

      However many tortillas you use. I usually use 6-8, but it varies by tortilla size, how tightly you roll them, etc. We definitely eat more than one each! Enjoy! 🙂

      Reply
  13. Kara says

    January 4, 2020 at 9:06 pm

    I had sooo much cream cheese left over for thanksgiving. I upped it to 2, 1/2lb blocks of cream cheese to one Medium jar of 505 green chili sauce. 3 chicken breasts, a half cup of salsa and a can of black beans. It might be fatty, but it’s good. Worked out really tasty. I might add one more 505 jar in the future.

    Reply
  14. Siera says

    April 20, 2020 at 4:14 pm

    Want to try making one without putting the sauce on first. Great recipe, took out of the oven a few minutes early because cheese was getting too brown.

    Reply
  15. Shelly says

    June 27, 2020 at 6:23 am

    What size of tortillas do you use?

    Reply
    • Sarah Westover McKenna says

      June 28, 2020 at 2:17 pm

      Just the standard burrito size. Not the huge ones, but not the soft taco ones. Just the regular ones. Sorry if that’s not helpful. 🙂

      Reply
  16. Chris says

    October 5, 2020 at 5:39 pm

    I added cumin, smoked paprika, onion and garlic powder to the mixture. They were delicious!

    Reply
  17. Donna says

    November 10, 2022 at 6:56 pm

    These enchiladas are easy and amazing. They need no adjustments. You could use medium or mild or hot chilies and same goes for the green enchilada sauce. Depends on the degree of heat you want. Been using this recipe for years.

    Reply
    • Sarah Westover McKenna says

      November 11, 2022 at 10:43 am

      Yay!! I agree! It’s a family favorite. I got it from my aunt, and it’s sooooo good!! So so happy to hear you’ve been loving it for all of these years!

      Reply

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