By Carol Bee Cooks
Easy Green Chicken Enchiladas
4 steps
Prep:15minCook:15min
These enchiladas come together in 30 minutes and are extra cheesy from cream cheese, cheddar cheese, and pepper jack cheese!
Updated at: Wed, 16 Apr 2025 11:04:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories583 kcal (29%)
Total Fat35.4 g (51%)
Carbs33.8 g (13%)
Sugars3.4 g (4%)
Protein32.3 g (65%)
Sodium1773.2 mg (89%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ cupsRotisserie Chicken
can also use leftover chicken or make chicken
2 ozCream Cheese
softened, cut into cubes
4 ozGreen Chiles can
Diced
⅓ cupCorn
I used frozen corn
1 Tbsptaco seasoning
48 inch Tortillas
I used flour tortillas
4 ozCheddar Cheese
freshly grated, divided
4 ozPepper Jack Cheese
freshly grated, divided
1 x 10 ozEnchilada Sauce can
Red Onion
optional to serve
Cilantro
Sour Cream
Instructions
Step 1
Preheat oven to 375 degrees. Meanwhile, add shredded rotisserie chicken to a bowl - I used a mix of white and dark meat. Add cream cheese, diced green chiles, corn, and taco seasoning. Stir to combine everything together well.
Step 2
Pour about 1/3 of the can of enchilada sauce into the bottom of the 8x8 baking dish. Evenly divide the chicken mixture across the center of 4 tortillas. Sprinkle half of the cheddar cheese and pepper jack cheese over the chicken mixture. Roll tightly and place in the baking dish, seam side down.
Step 3
Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the remaining cheddar and pepper jack cheese evenly over the top. Bake for 15 minutes or until the cheese is bubbly and melted.
Step 4
Serve with the toppings of your choice such as sour cream, onion, and cilantro.
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