Creamy Green Chile Chicken Enchiladas

Posted on November 21, 2007 by ash

These enchiladas are by no means authentic, but boy are they good. They don’t exactly photography very well either but some of the best tasting things don’t exactly look all that great ;-) Oh and they’re great reheated so they make a great lunch for work!

I’m not sure where this recipe originated. My grandmother has been making them for as long as I can remember…. well I’ve made a slight change to her recipe. She always used heavy cream over the enchiladas and I’ve subbed for green chile enchilada sauce. They are still creamy this way and its far less fattening, which my waistline appreciates ;-) But you can certainly give the cream a try; you need 1.5-2 cups and you would use it in place of enchilada sauce.

I typically prep the chicken over the weekend or use a rotisserie chicken, and I also dice the onion in put in a baggie… which means this is a great weeknight meal! It only takes a few minutes to heat up & assemble everything. Then all you have to do is bake!

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained
8 oz cream cheese, cut up and softened*
3-1/2 C cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated (as desired)

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.

Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.

Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.

* I always use low fat cream cheese

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11 Responses to “Creamy Green Chile Chicken Enchiladas”

  1. Missy, on November 21st, 2007 at 5:04 pm Said:

    This sounds wonderful. I love to make mine with a little bit of sour cream and cream of chicken soup. Yum!

  2. Brianna, on November 22nd, 2007 at 10:00 am Said:

    I’m SO craving Mexican food right now! not sure If I can find green enchilada sauce around here, but if I can’t, I’ll bookmark this one for next year! oh, and I’m excited about making your pumpkin cake tomorrow! Happy Thanksgiving!

  3. MrsPresley, on November 25th, 2007 at 4:24 pm Said:

    these sound wonderful and so simple!

  4. ResilientMonkey, on November 29th, 2007 at 8:07 pm Said:

    I agree with MrsPresley! Simply awesome recipe! :D

  5. Deborah, on November 30th, 2007 at 12:52 pm Said:

    I am a huge enchilada fan, and these sound amazing!

  6. Daniela, on December 10th, 2007 at 10:42 am Said:

    I’m making these tonight! I have green taco sauce, which is tomatillo-based and I plan on mixing it with some regular red enchilada sauce (because we’re having a problem with freezing rain and ice and I’m not going out if I don’t have to.)

    Thanks for the recipe!

  7. Cheese Heaven « Sweet N Savory, on December 13th, 2007 at 5:16 pm Said:

    [...] last night - Cheese Heaven. Cream Cheese, Cheddar Cheese & Monterey Jack Cheese. I found this recipe at Delish and I just knew I had to try it out. I invited my friend Julie to have dinner with us [...]

  8. sweetnsavory, on December 14th, 2007 at 11:45 am Said:

    These were fabulous! I made these a few nights ago and ate it again for lunch the next day. Awesome!.
    http://sweetnsavory.wordpress.com/2007/12/13/cheese-heaven/

  9. Happy New Year! « Delish, on January 1st, 2008 at 1:30 pm Said:

    [...] Chicken Dish Creamy Green Chile Chicken Enchiladas I know these aren’t the prettiest looking things. But boy are they delicious. I get lots of [...]

  10. #68 Grass!- in progress and a few other updates « abbysmom’s 101 in 1001, on May 12th, 2008 at 4:43 pm Said:

    [...] Fly’s Creamy Green Chile Enchiladas [...]

  11. chicklit1028, on June 23rd, 2008 at 11:21 am Said:

    Just wanted to let you know that I made these this weekend and they are fabulous! My husband isn’t the biggest TexMex fan and even he loved them. Thanks for the recipe!

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