Creamy Chicken Enchiladas with roasted peppers, green enchilada sauce, cream cheese, and loads of gooey cheese make a delicious, family-friendly meal.

These easy Green Enchiladas can be made with canned enchilada sauce, shredded cheese, leftover chicken, and cream cheese to add that coveted creaminess.

Overhead view of 2 green chicken enchiladas on a white plate with a red handled knife.

Why You Must Make

  • Who doesn’t love cheesy chicken enchiladas?
  • It’s the perfect way to use up leftover chicken!
  • This recipe is not spicy so it’s perfect for all ages and palates.

Overhead view of casserole full of green enchiladas topped with herb sprigs.

Recipe Tips

  • PRO-Tip: Using butter to cook the onions and garlic provides a delicious flavor that you can’t get from oil alone.
  • Short cuts in this recipe include canned enchilada sauce and jarred roasted red peppers. Plus you can use rotisserie chicken or leftover roasted or grilled chicken.
  • PRO-Tip: Monterey Jack cheese is mild and melts wonderfully. If you’d rather use cheddar cheese, it works well, too.
  • If you like spicy enchiladas, feel free to add some minced jalapenos or red pepper flakes to the filling.
  • Pour some sauce into the bottom of your baking dish. This helps prevent the enchiladas from sticking to the bottom of the pan.
  • I used flour tortillas, but corn or whole wheat tortillas work well, too.
  • If you love cheesy enchiladas, shred an additional 4 ounces of cheese and add some to each enchilada right before you roll them up.

How to Make:

Who doesn’t love shortcuts on a busy night? It makes this Creamy Chicken Enchiladas recipe a breeze! The butter adds that irreplaceable taste and the olive oil increases the smoking point which lets you cook at a slightly higher heat than with just butter alone.

  1. Saute thinly sliced onions and garlic.
  2. Add chopped chicken, cream cheese, and diced roasted red bell pepper, and mix until the cream cheese melts and forms a sauce. The filling is ready to go.
  3. Roll the mixture into flour tortillas adding more cheese if desired.
  4. Place them in a 9 x 13 pan with some enchilada sauce on the bottom, top with more green enchilada sauce and cheese.
  5. Pop them in the oven, and bake 20 minutes later, there will be an amazing aroma wafting through the kitchen. 
Creamy chicken enchilada on a white plate with a casserole dish in the background.

Frequently Asked Questions

What are Green Enchiladas Made Of?

There are many variations, of course, but they typically contain a green enchilada sauce made from tomatillos, sour cream or cream cheese, Monterey Jack or another cheese, chicken, and tortillas.

Is Green Enchilada Sauce the same as Salsa Verde?

No, they are not the same so not interchangeable. Salsa verde is an uncooked, green salsa made from tomatillos and is used as a condiment.
Green enchilada sauce is also made with tomatillos but may contain roasted green chiles, onions, garlic, jalapeños, and spices. Unlike salsa verde, it is cooked and needs additional liquid like stock or water to make it a good sauce consistency.

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Overhead view of 2 green chicken enchiladas on a white plate with a red handled knife

Creamy Chicken Enchiladas

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 5 servings

Creamy chicken enchiladas with roasted peppers, green enchilada sauce, cream cheese and Monterey Jack cheese. Perfect family meal!

Ingredients

  • 2 small onions, thinly sliced
  • 1-2 garlic cloves, minced
  • 2 cups chopped, cooked chicken
  • 1/2 cup jarred roasted red peppers, chopped, plus more to garnish
  • 6 ounces cream cheese, cut into cubes
  • 2 tablespoons butter plus dried herbs/garlic powder as desired
  • 1 package of flour tortillas (mine had 10 tortillas)
  • 28-ounce can of green enchilada sauce
  • 4 ounces more shredded Monterey jack cheese, optional, to use in filling
  • 8 ounces shredded Monterey jack cheese
  • Salt, optional (I did not use)

Instructions

  1. Preheat the oven to 375º. Grease 9 x 13 pan with non-stick cooking spray and set aside.
  2. In a large frying pan, cook onions in butter over medium heat, stirring frequently, till onions are slightly browned and tender. Add garlic and cook to soften.
  3. Remove from heat and add chicken, red bell peppers, and cream cheese. Carefully stir till cream cheese is incorporated. Check for seasoning and add salt if needed.
  4. Pour a thin layer of enchilada sauce onto the bottom of the prepared baking pan.
  5. Spoon about 1/3 cup of filling down the center of each tortilla. Add a tablespoon of grated cheese to each enchilada if desired (optional) and roll.
  6. Set enchiladas, seam-side down in the pan. Continue until the pan is full.
  7. Cover with remaining sauce and top with grated cheese. Sprinkle with some minced red peppers to garnish if desired.
  8. Bake uncovered for 20 minutes.

Notes

May use leftover or rotisserie chicken.

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 647Total Fat: 47gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 158mgSodium: 1707mgCarbohydrates: 22gFiber: 4gSugar: 9gProtein: 35g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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