Creamy Green Chile Chicken Enchiladas

Rule #347: Keep it cheesy. Keep it easy.

These Creamy Green Chile Chicken Enchiladas are one of those memorable recipes that, with each bite, takes me back to my childhood. My Dad made these at least twice a month, and I loved them each and every time. These easy Chicken Enchiladas are a simple twist on traditional enchiladas. We kind of cheat with the sauce by using two different creamy soups, making for a delicious, cheesy sauce.

Creamy Green Chile Chicken Enchiladas

There’s something about cilantro on top of cheesy, chicken-filled tortillas that makes for quite a pretty sight.

Creamy Green Chile Chicken Enchiladas recipe

Each savory bite is full of comforting flavor.

recipe Creamy Green Chile Chicken Enchiladas

Hello, there, you creamy, cheesy bite destined for my belly.

easy Creamy Green Chile Chicken Enchiladas

First, I like to toast my corn tortillas for about 30 seconds a side to make sure they stay in tact after baking.

corn tortillas

It’s a bit of a process, but it’s worth the texture.

toast corn tortillas

Meanwhile, drain 2 cans of green chiles (your choice of heat) and 1 can of Rotel.

hatch green chiles rotel

Set your toasted tortillas to the side until ready to assemble.

toasted tortillas

Next, mix together your spices:

  • 1½ tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. Kosher salt
  • ¼ tsp. freshly ground black pepper
chicken enchilada seasoning

Then, mix together 1 cup of chicken stock, 1 can cream of chicken soup, and 1 can cream of celery soup. This puts the creamy in our Creamy Green Chile Chicken Enchiladas.

chicken stock cream of chicken cream of celery

Then, heat 1 tbs. vegetable oil over medium-high heat and sauté a diced white onion until softened (about 8 minutes).

saute onion

Now, chop up about 3 cups (or 1 1/2 lbs.) cooked chicken breast. I tend to just buy the pre-shredded rotisserie chicken from our grocery store.

cooked chopped chicken

Next, add 1 can of Rotel and 2 cans of diced green chiles to the sautéed onion.

add rotel and green chiles to satueed onion

Sauté for a few minutes, then sprinkle on your seasonings.

add enchilada seasoning

Stir to combine, then add in your chopped chicken.

add cooked chicken

Now, just take a minute to enjoy this gorgeous picture. All that zesty, delicious chicken just asking to be folded into a tortilla and baked with a creamy, cheesy sauce.

chicken enchilada filling

Next, as I said, fold your chicken mixture into a tortilla. I use the toasted corn, but you can use whatever kind you’d like.

spoon enchilada feeling into tortilla

Place the filled tortillas seam-side down in a 13×9 dish sprayed with cooking spray.

filled enchiladas in pan

Sprinkle on any remaining chicken mixture overtop of your enchiladas.

spoon extra enchilada filling over top

Then, spread on the cream of chicken, cream of celery, and chicken stock mixture.

spread cream of chicken and celery overtop the enchiladas

Finally, sprinkle on some delicious Mexican cheese or plain ole’ cheddar cheese.

sprinkle cheese on enchiladas

Bake at 375 for 25-30 minutes.

bake enchiladas

Now, to really give these Creamy Green Chile Chicken Enchiladas the ending they deserve, turn your oven up to broil. Broil for about 3 minutes until the cheese is a beautiful golden brown color.

cooked chicken enchiladas

Oh boy. Just look at how pretty they are.

broil enchiladas

I like to sprinkle these beauties with a little chopped cilantro for some zip and color.

Chicken Enchiladas

Oh. Yes. Ma’am.

Creamy Green Chile Chicken Enchiladas easy recipe

We like to have our Green Chile Chicken Enchiladas with: Corn and Asparagus Salad, Mexican Rice, Mexican Veggie Medley, Mexican Street Corn, Avocado and Tomato Salad, or Taco Bell Beans.

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Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas

These Creamy Green Chile Chicken Enchiladas are an easy recipe that will make all your tummies happy! It's a family recipe handed down from my dear ole dad.
Prep Time 15 mins
Cook Time 25 mins
Broiling Time 3 mins
Total Time 43 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 249 kcal

Ingredients
  

  • 12 corn tortillas
  • 1 tbs. vegetable oil
  • 1 white onion finely diced
  • 2 (4-oz.) cans chopped green chiles (your choice of heat)
  • 1 (10-oz.) can Rotel, drained
  • tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. Kosher salt
  • ¼ tsp. freshly ground black pepper
  • 3 cups about 1¼ lbs. cooked boneless, skinless chicken breast, shredded or diced*
  • 1 can cream of chicken
  • 1 can cream of celery
  • 1 cup chicken stock
  • 1 6-oz. bag shredded Mexican blend cheese (shredded cheddar and Colby Jack work great, too)
  • Cilantro leaves and diced avocado for garnish

Instructions
 

  • Preheat oven to 375.
  • Heat one large or two smaller nonstick skillets over high heat. Toast tortillas on both sides until browned (about 30 seconds per side). Remove to a plate and repeat until all tortillas are toasted.
  • Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion until translucent (about 8 minutes), stirring occasionally. Add green chile and Rotel, stir to combine, and cook for another 2 minutes. Sprinkle spices all over, stir, and add cooked chicken. Stir to combine and remove from heat.
  • Combine cream of chicken, cream of celery, and chicken stock in a medium bowl.
  • Spray a 9×13 pan with cooking spray and begin assembling enchiladas. Spoon some of the chile and chicken mixture into a tortilla, roll up, and place seam-side-down in the dish. Repeat with remaining tortillas. (There will probably be extra filling. You can sprinkle this over the top of the assembled enchiladas or freeze for another time.) Pour cream mixture over the enchiladas and sprinkle on the cheese.
  • Bake at 375 for 25-30 minutes, until cheese has melted. Turn the oven up to broil, and broil until cheese is golden brown (about 3 minutes).
  • Garnish with cilantro and diced avocado.

Notes

*Options for cooked chicken breast:
• Use a rotisserie chicken
• Cook chicken breasts in a slow cooker in chicken stock for 8 hours until cooked through
• Boil chicken breasts in chicken stock/broth for 15-20 minutes, or until cooked through
Make ahead: Assemble enchiladas, pour cream sauce on top, and sprinkle with cheese. Cover with foil and leave in the fridge for up to 1 day ahead. Remove from fridge, remove foil, and allow to come to room temperature while oven preheats. Cook as directed above.

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 27gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 500mgPotassium: 481mgFiber: 4gSugar: 2gVitamin A: 252IUVitamin C: 3mgCalcium: 67mgIron: 2mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword easy recipe, Enchiladas, Green Chile Chicken Enchiladas
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