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!
Ingredients
- 4 cups store-bought rotisserie chicken shredded
- 4 oz plain whipped cream cheese
- 4 oz green chiles
- 2 cups cheddar cheese freshly shredded and divided
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 20 oz green enchilada sauce (2 cans) divided
- 14 corn tortillas
- cilantro for topping
Instructions
- Preheat your oven to 350° F.
- Spray a 9x13 casserole dish with cooking spray and pour 1 can green enchilada sauce (10 oz) into a shallow bowl for dipping the tortillas.
- In a large mixing bowl, combine 4 cups rotisserie chicken, 4 oz whipped cream cheese, 4 oz green chiles, and 1 cup shredded cheddar cheese, ½ teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon smoked paprika until well combined.
- One-by-one, dip each corn tortilla into the enchilada sauce to coat, and fill with about ¼ cup of the shredded chicken 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 can (10 oz) of 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. Top with fresh cilantro and serve hot.