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Creamy Chicken & Green Chili Enchiladas

These Creamy Chicken & Green Chili Enchiladas are a simple and delicious dinner idea.  And they can be on your table in under 1 hour!  Use a rotisserie chicken to speed things up!

Hello!  Thanks for popping in today…have I told you lately how much I appreciate you all?  I really do…I love that you take the time to come by and read, get a recipe, leave a nice comment…I’m lucky to have you here!  So I thought it would be nice to give you a really great recipe today…you won’t be disappointed with what I’ve whipped up for you!

For forever I have wanted to make Creamy Chicken & Green Chili Enchiladas.  Just the mere thought or mention of them makes my mouth water.  This dish had me at creamy.  Creaaaaaamy.

So before I get started, I wanted to mention my love of rotisserie chickens from the grocery store, since this recipe includes one.  Sometimes they’re cheaper to buy than chicken from the meat counter, not to mention the fact that they’re cooked to perfection and ready to go.  This means that you can speed up your dinner prep time too when you use a rotisserie chicken.  And 1 chicken can yield 3 meals…it’s true.  I’m going to do a post on it one of these days…I use 1 whole rotisserie chicken to stretch out into 3 different recipes.

Anyway, I’m off topic…what I really want to share with you today is this Creamy Chicken & Green Chili Enchilada recipe.  It’s SO good.  So so so so good.  Did I mention it’s creamy?

Creamy Chicken and Green Chili Enchiladas

This is a really quick and easy dinner to make, which means that you can have dinner on the table in about 1 hour.  Another great thing about this dish is that it is gluten free too!



Creamy Chicken and Green Chili Enchiladas

These Creamy Chicken & Green Chili Enchiladas are a simple and delicious dinner idea.  And they can be on your table in under 1 hour!  Use a rotisserie chicken to speed things up!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 - 8 servings 1x


Units Scale
  • 2 cups shredded cooked chicken (basically 2 chicken breast halves of a rotisserie chicken)
  • 4 cups shredded Monterey Jack cheese
  • 10 small soft corn tortillas
  • 3 tablespoons butter
  • 3 tablespoons rice flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 (4 ounce) cans of diced green chillies
  • fresh cilantro for garnish


  1. Preheat your oven to 350 degrees.
  2. Grease a 9×13 baking dish. Set aside.
  3. Warm up your corn tortillas before you use them, or they will crumble when you try to roll them. To do this, wrap the stack of tortillas up in tin foil, and place them the 350 degree oven for 10 minutes.
  4. While the tortillas are warming up, in a bowl combine the shredded chicken and 1 1/2 cups of shredded cheese.
  5. Once the tortillas are warmed up, divide the chicken/cheese mixture between the 10 tortillas. Roll up each tortilla and place them folded side down in the greased baking dish. Set aside.
  6. In a saucepan, melt the butter over medium heat.
  7. Whisk in the flour and cook for about 1 minute.
  8. Then add the chicken broth and whisk, until the mixture is thick and bubbling.
  9. Remove the mixture from the heat, then stir in the chilis. Let the mixture cool for about 5 minutes, then stir in the sour cream. If you stir in the sour cream when the mixture is too hot, it will curdle.
  10. Once the sour cream has been stirred in, pour the sauce over the enchiladas.
  11. Sprinkle on the remaining 3 cups of shredded cheese.
  12. Bake for 25 minutes.
  13. After the 25 minute baking time, turn your oven on to broil and broil for about 3-4 minutes, to get the cheese browned and bubbling.
  14. Serve with fresh cilantro, and a green salad!

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Recipe inspired by Raining Hot Coupons


Quick.  Easy.  Delicious.  Creamy.

Creamy Chicken and Green Chili Enchiladas

More delicious cheesy bakes:

Have a delicious day!


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  1. Save the chicken bones for homemade stock…it’s the best. 🙂 You can even toss them in the freezer to hoard them for a big pot. I find it’s one of the best things I do in the winter for our immunity, and I add it to everything!

    I may just have to sat making myself gourmet meals and feeding the brood the regulars. They want the same ol’ every week, and I could eat something different every night! You had me at green chili.


    1. I agree – homemade stock is the best – I can’t ever seem to throw out the bones! I hope you try this recipe – you can make it completely gluten free – YUM!

  2. Hi. This looks amazing!! Thank you for sharing this recipe, I can’t wait to try it.
    Do you know how many ounces of cheese are needed to make four cups shredded? Thank you. 🙂

  3. I just need you to know that this was what I requested for my birthday dinner last night. It was to die for. It was a hit all around the table. I am currently devouring another piece for lunch. Thank you for the inspiration I was able to pass onto the hubs! Scrumptious !!!!!!!

  4. Can’t wait to enjoy this. In the oven right now. I will be blogging my review at moessojourn.blogspot.com
    I will be sure to provide the link right back to this blog! Thank you! ~Moe

  5. I just made these and I am OBSESSED! I’ve been raving about them to all my friends 🙂 Thank you for sharing!

  6. where do YOU get soft corn tortillas. I can only find flour ones or hard taco style ones. I tried making my own , big mistake Huge.

      1. thanks, I think those may be western Canada stores and I’m in eastern ontario.
        but i”l keep my eyes open just in case

  7. Wonderful recipe. My husband loved it. I am making it for a margarita party tomorrow. Do you still think it would be just as good if I made it today and baked it tomorrow?

    1. Hi Shelly! I’m so glad you enjoyed this recipe! I would absolutely make it today and bake it tomorrow…it should turn out perfectly. The only thing I can think of that might happen is that it may be a little thicker after it has time to rest, but it should be just as delicious!

  8. I love these enchiladas. I am making again today and would like to freeze half. Should I bake them before I freeze them or wait to bake before I serve them?