I really wanted to share this recipe for Baked Green Chile Chicken Enchiladas sooner, but just couldn't quite get the right pictures. I know it sounds silly, but honestly it was really hard to get ones that didn't make them look like sloppy blobs. Because lets be honest, that's basically what enchiladas look like as delicious as they are. Either way, I'm so happy to be sharing this recipe with y'all!
We love these enchiladas. They are creamy, cheesy, and delicious. The one thing I hate about chicken enchiladas, is that they are often super dry. I've eliminated that dry chicken taste by adding in cream cheese to the filling. Say goodbye to boring, dry, chicken enchiladas. These are next level!
There actually used to be a freezer version of enchiladas that I bought all the time in college, I think from SmartOnes called enchiladas suizas. I never really nailed down a copycat of that one, but did come up with this one that I think is even better! This creamy, cheesy, delicious recipe is perfect for freezer meals and has some swaps you can make to make it lighter if that's your cup of tea.
INGREDIENTS YOU'LL NEED FOR THIS RECIPE:
- corn or flour tortillas
- shredded sharp cheddar cheese
- cooked, shredded chicken
- green chiles
- cream cheese
- black beans
- butter
- onion (or onion powder)
- flour
- chicken stock
- milk
- salt & pepper
- green chile enchilada sauce
- sour cream
HOW TO MAKE BAKED GREEN CHILE CHICKEN ENCHILADAS
(full recipe card below)
- Preheat the oven to 400°F.
- Mix together your filling ingredients (cream cheese, chicken, and black beans, and half of the green chiles). Set aside.
- In a small sauce pan, melt the butter. If using an onion, add this to the butter and saute until softened. If using onion powder, add this to the butter. Add in the flour and make a roux by whisking together. You'll want it to come together into a smooth paste like texture.
- Slowly add in the stick, milk, and enchilada sauce small amounts at a time while constantly whisking. You'll want the sauce to remain thickened and smooth. Bring to a simmer and add in the salt, pepper, remaining green chiles, and sour cream, stirring until combined.
- Spray a 9x13 casserole dish with nonstick spray.
- Layer a small amount of sauce across the bottom of the dish, just covering the bottom.
- Fill each tortilla with about 2-3 tablespoons of filling and place seam side down.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with cheese.
- Bake for 25 minutes in the oven.
- Allow to cool 10 minutes before serving.
CAN THIS BE MADE AHEAD OF TIME?
Absolutely! In fact, it's a regular in my freezer meal rotations. I usually divide it up into two 8x8 foil pans, cover with foil, label, and freeze. They are just as good reheated! When you're ready to bake, allow them to thaw in the refrigerator overnight, or you can bake longer in the oven if baking from frozen.
TIPS AND TRICKS FOR BAKED GREEN CHILE CHICKEN ENCHILADAS
- I specifically state sharp cheddar because of the strong flavors. If you opt for another cheese, you may not be able to taste it as much (extra calories for not much of a pay off in flavor).
- I like to use my Instant Pot to make the shredded chicken. Keep an eye out for a post on how to do this.
- It's easier to mix in the cream cheese if it's softened a little. It's not necessary, but it does make it a lot easier. You could also put the hot chicken on top of it before stirring and that will help to soften it quickly.
- The recipe does call for 8oz of enchilada sauce, but the cans can often be sold in 15oz. I'll usually just whip up a second batch and freeze it to use up the extra sauce.
- I have used both light sour cream and light cream cheese. Both work great. I've also made them with low carb tortillas. It also tastes amazing!
ALTERATIONS FOR PICKY EATERS
- Opt to leave out the onion and use onion powder instead. You can also leave it out entirely.
- Use flour tortillas instead of corn tortillas. Picky eaters often prefer flour tortilla texture and taste.
- Use half the amount of green chile.
LOOKING FOR OTHER RECIPES LIKE THIS? TRY ONE OF THESE:
Baked Green Chile Chicken Enchiladas
Ingredients
- 12-14 corn or flour tortillas
- ½ cup shredded cheese
- 3 cups cooked shredded chicken
- 1 cup chopped roasted green chiles - divided
- 8 oz cream cheese softened
- 15 oz can black beans drained and rinsed
- 2 tbsp butter
- ½ onion chopped OR 2 tbsp onion powder
- 2 tbsp flour
- ⅓ cup chicken stock
- ¼ cup milk
- 8 oz green chile enchilada sauce
- ½ cup sour cream
- salt & pepper to taste
Instructions
- Preheat the oven to 400°F.
- Mix together your filling ingredients (cream cheese, chicken, and black beans, and half of the green chiles). Set aside.
- In a small sauce pan, melt the butter. If using an onion, add this to the butter and saute until softened. If using onion powder, add this to the butter. Add in the flour and make a roux by whisking together. You'll want it to come together into a smooth paste like texture.
- Slowly add in the stick, milk, and enchilada sauce small amounts at a time while constantly whisking. You'll want the sauce to remain thickened and smooth. Bring to a simmer and add in the salt, pepper, remaining green chiles, and sour cream, stirring until combined.
- Spray a 9x13 casserole dish with nonstick spray.
- Layer a small amount of sauce across the bottom of the dish, just covering the bottom.
- Fill each tortilla with about 2-3 tablespoons of filling and place seam side down.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with cheese.
- Bake for 25 minutes in the oven.
- Allow to cool 10 minutes before serving.
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