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!
If you want a great side dish for these green chili cream cheese enchiladas make this quick spanish rice recipe!
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. 😉
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Those look delicious! I remember someone showing me how to shred chicken like that and it changed my life!
Just curious how spicy these are with the green chiles…ok for kids? I know I will love them!
My kids love them! They are quite mild. I hope you love them!
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!
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!!
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?
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.
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.
Can these be made ahead and frozen?
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.
would you put the enchilada sauce and cheese on top before freezing?
Yep!
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.
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!!
The best cream cheese enchiladas ever! Definitely will be making over and over!!!!!
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
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!
You’re welcome! So glad you liked them! They are one of my favorites.
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!
Yay!! I’m so glad to hear this!!
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.
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! 🙂
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.
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.
What size of tortillas do you use?
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. 🙂
I added cumin, smoked paprika, onion and garlic powder to the mixture. They were delicious!
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.
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!