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!
- 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
- Saute cream cheese, green chiles, and pre-cooked chicken until it is warm and nicely combined.
- Fill tortillas with meat mixture and some of the cheese, reserving some cheese to sprinkle on the top.
- Roll up tortillas and place in a 9x13 baking dish sprayed with PAM.
- Pour enchilada sauce on top and sprinkle with the remaining cheese.
- Bake for 40 minutes at 375 degrees.
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. 😉
Tarin says
Those look delicious! I remember someone showing me how to shred chicken like that and it changed my life!
natasha says
Just curious how spicy these are with the green chiles…ok for kids? I know I will love them!
sarah says
My kids love them! They are quite mild. I hope you love them!
teresa says
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!
Jessica says
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!!
Veronica says
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?
Sarah Westover McKenna says
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.
Krista says
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.
Sheila says
Can these be made ahead and frozen?
Sarah Westover McKenna says
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.
t mob says
would you put the enchilada sauce and cheese on top before freezing?
Sarah Westover McKenna says
Yep!
Jackie says
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.
Sarah Westover McKenna says
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!!
Sandra Holter says
The best cream cheese enchiladas ever! Definitely will be making over and over!!!!!
Dana says
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
Karen says
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!
Sarah Westover McKenna says
You’re welcome! So glad you liked them! They are one of my favorites.
Leann Collier says
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!
Sarah Westover McKenna says
Yay!! I’m so glad to hear this!!
Julie says
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.
Sarah Westover McKenna says
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! 🙂
Kara says
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.
Siera says
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.
Shelly says
What size of tortillas do you use?
Sarah Westover McKenna says
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. 🙂
Chris says
I added cumin, smoked paprika, onion and garlic powder to the mixture. They were delicious!
Donna says
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.
Sarah Westover McKenna says
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!