Cheesy Green Chili Chicken Enchiladas
These cheesy green chili chicken enchiladas are easy to make and great for a crowd — perfect for a Mexican dinner or Cinco de Mayo party food spread. Creamy, savory, and baked until the edges are crispy and golden, everyone will love this dish!
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About Green Chili Chicken Enchiladas
Need a foolproof chicken enchiladas recipe?
Make these crave-worthy enchiladas verdes with cream cheese and rotisserie chicken!
These lazy enchiladas are perfect for a crowd, and a great addition to any Cinco de Mayo menu or weeknight dinner rotation.
If you like Mexican food recipes, this one’s a winner!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Creamy, cheesy, and packed with flavor thanks to rotisserie chicken and whipped cream cheese
- Easy enough for busy weeknights but comforting enough for Sunday dinner
- Made with simple ingredients you can grab at any grocery store
- Perfect for feeding a family without a lot of prep work
- Flexible and easy to customize with what you already have on hand
Helpful Hint
The secret to corn tortillas that roll without cracking every time? Most people get this wrong — scroll to the recipe tips for the simple solution!
Recipe Card
Cheesy Green Chili Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 350° F.
- Spray a 9×13 casserole dish with cooking spread and spread ½ cup green enchilada sauce onto the bottom. Pour another 1 cup green enchilada sauce into a shallow bowl for dipping the tortillas.
- In a medium mixing bowl, combine 2 cups rotisserie chicken, 4 oz whipped cream cheese, 4 oz green chiles, and 1 cup shredded cheddar cheese until well combined.
- One-by-one, dip each corn tortilla into the enchilada sauce to coat, and fill with about ¼ cup of the filling. Tightly roll the tortillas and place them seam side down in the baking dish. Continue until all of the tortillas and filling are used.
- Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheddar cheese.
- Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.
Can I Make This Recipe Dairy-Free?
Absolutely! See recipe tips and variations, below, for simple substitutions that don’t compromise quality!
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 oz whipped cream cheese
- 4 oz canned green chiles
- 2 cups cheddar cheese, freshly shredded and divided
- 20 oz green enchilada sauce (2 cans), divided
- 12 corn tortillas
- Cilantro for topping
Step-by-Step Recipe Instructions
STEP 1: Preheat your oven to 350° F.
STEP 2: Spray a 9×13 casserole dish with cooking spread and spread ½ cup green enchilada sauce onto the bottom. Pour another 1 cup green enchilada sauce into a shallow bowl for dipping the tortillas.
STEP 3: In a medium mixing bowl, combine 2 cups rotisserie chicken, 4 oz whipped cream cheese, 4 oz green chiles, and 1 cup shredded cheddar cheese until well combined.
STEP 4: One-by-one, dip each corn tortilla into the enchilada sauce to coat, and fill with about ¼ cup of the filling. Tightly roll the tortillas and place them seam side down in the baking dish. Continue until all of the tortillas and filling are used.
STEP 5: Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheddar cheese.
STEP 6: Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.
Helpful Hint
Want to make these ahead without them getting soggy? Find the FAQs at the bottom of the post for tips!
Recipe Tips and Variations
Secrets for Success
Warm the tortillas first.
Corn tortillas crack when they’re cold. Wrap them in a damp paper towel and microwave for 30–45 seconds, or quickly heat each one in a dry skillet for 10–15 seconds per side before dipping in sauce.
Don’t soak the tortillas too long.
Dip quickly into the sauce to coat — don’t let them sit. Over-soaking can make them tear and turn mushy.
Roll tightly but gently.
Use about ¼ cup filling and keep it centered. Roll snugly and place seam side down immediately so they stay closed while baking.
Shred your own cheese if possible.
Freshly shredded cheese melts smoother and gives you that perfectly creamy top.
Spread sauce on the bottom first.
That ½ cup of sauce keeps the tortillas from sticking and helps prevent dry edges.
How to Store and Freeze
Refrigerate:
Store leftovers tightly covered in the refrigerator for up to 4 days.
Freeze Baked Enchiladas:
Let them cool completely, then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Freeze Before Baking:
Assemble the enchiladas in a freezer-safe dish but hold off on adding the final layer of sauce. Wrap tightly and freeze. When ready to bake, thaw overnight, add the remaining sauce and cheese, then bake as directed.
Variations
Add More Protein:
Stir in black beans or swap rotisserie chicken for shredded beef or ground chicken.
Make It Spicier:
Add diced jalapeños or a pinch of cayenne to the filling.
Switch the Sauce:
Use red enchilada sauce instead of green for a different flavor profile.
Change the Cheese:
Pepper Jack, Monterey Jack, or a Mexican blend all work beautifully.
Add Veggies:
Mix in sautéed onions, bell peppers, or spinach for extra texture and flavor.
Dairy-Free:
Easily make this recipe dairy free by swapping the whipped cream cheese for your favorite dairy free cream cheese alternative and using dairy free shredded cheddar. For extra creaminess, you can stir in a spoonful of dairy free sour cream or plain dairy free yogurt, and just be sure your enchilada sauce doesn’t contain hidden dairy ingredients.
Hungry for More?
If you liked these green chili chicken enchiladas, here’s another easy weeknight dinner to add to your rotation:
FAQs
For best results, assemble them without fully soaking the tortillas. Lightly dip them in sauce, roll, and place in the dish. Wait to pour the remaining sauce over the top until right before baking. This keeps the tortillas from absorbing too much moisture.
They weren’t warmed enough. Heat them before dipping in sauce so they’re pliable and flexible. See secrets for success, above, for detailed instructions.
Yes, but they’ll have a softer texture and won’t hold their shape quite like corn tortillas.
Yes, this recipe can be gluten free as long as you use certified gluten free corn tortillas and a gluten free green enchilada sauce. Be sure to also double-check the ingredient label on your rotisserie chicken to confirm there are no added seasonings or fillers that contain gluten.
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