Green Chile Chicken Enchiladas | Mostly Homemade Mom

Green Chile Chicken Enchiladas

January 26, 2015
Cooked chicken and spices wrapped up in torillas and topped with a sour cream green chile sauce, cheddar, and guacamole - this one's a total crowd pleaser!

You guys. They want dinner every night. Every. Single. Night.


I plan and I buy all the ingredients. I have all the recipes on hand. But some days, I just want to throw in the towel! You know, the days when the kids decided that every toy needed to come out and into the entire living room, mount "laundry-more" is higher than the washing machine, and all you feel like doing is hibernating until winter is over.

Welcome to my world!

Life was so much simpler when I could just walk into the kitchen, make myself something to eat, and then sit right down and eat it. Not nearly as wonderful, but so SO much simpler.


These enchiladas, though. Send the kids to their room or, better yet, sit them in front of Curious George on Netflix, whatever you need to do to clear the kitchen so you can make these enchiladas. If dinner is going to be a stress and a hassle every. single. night. at least you get these amazing enchiladas, am I right?! ;)

Green Chile Chicken Enchiladas

Yield: 8 enchiladas
  • 2 cups cooked, shredded chicken
  • 2 tablespoons salsa
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 8 whole wheat or low carb tortillas
For green chile enchilada sauce:
  • 4 oz 1/3 less fat cream cheese
  • 1/2 cup sour cream
  • 4 oz can diced green chiles
  • 2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cups shredded cheddar cheese
  • prepared guacamole, if desired
Cooking Directions
  1. In a large mixing bowl, combine chicken, salsa, chili powder, cumin, garlic powder, onion powder, and salt. Spread evenly down the center of each tortilla, roll up tightly, and place in a 9 x 13 baking dish. In a small blender or food processer, blend cream cheese, sour cream, green chiles, minced garlic, chicken broth, chili powder, cumin and salt until smooth. Pour evenly over tortillas in baking dish. Sprinkle with cheese. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for another 5 minutes or until cheese is bubbly. Serve with additional sour cream or prepared guacamole (I just mashed two avocados with some salsa and taco seasoning).

It's a long list of ingredients, but it's mainly seasonings and I can assure you. It's worth every minute of effort! YUM!

Here are some more of my favorite casseroles:

Cheesy Cauliflower Casserole

Biscuit Topped Italian Casserole

Pierogi Casserole

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4 comments on "Green Chile Chicken Enchiladas"
  1. Mmmm, I think this needs to be on our dinner menu ASAP!

  2. Kelly @ Mostly Homemade MomJanuary 27, 2015 at 10:12 AM

    I agree, Aimee! The kids devoured these. :)

  3. Kelly, you crack me up! I suppose kids do want dinner every night.. :)

  4. HUGE enchilada fan. These must be made asap. Thanks!! Found your recipe at the Two Cup Tuesday Link Party. I am the hostesses of Tickle My Tastebuds and
    would love you to stop by and link up this recipe. Here is the link

    Pinned & stumbled!! Thanks