Creamy Green Chile Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas

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Katie Smith


This enchilada recipe is easy and delicious, the whole family loves it! It's great with a side of refried beans. The kids always ask for seconds and I love that we can use the chicken broth as a soup base or just for drinking.


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  • 2 lb
    boneless skinless chicken
  • 3 Tbsp
    chicken bouillon
  • 2 dash(es)
    italian seasoning
  • 6 c
  • 1 block
    cream cheese
  • 1 28oz can(s)
    la palmas green chile enchilada sauce
  • 8 - 10 medium
    flour tortillas
  • 2 c
    fiesta shredded cheese

How to Make Creamy Green Chile Chicken Enchiladas


  1. Boil chicken, bouillon and Italian herbs in large covered pot until chicken is cooked through
  2. Preheat oven to 350
  3. Grease 13x9 glass casserole dish
  4. Drain chicken and save broth, my kids love to drink this
  5. Shred chicken with two forks
  6. In a medium pot, add green sauce and cream cheese heat over medium until cream cheese melts
  7. While sauce is heating, fill tortillas with chicken and sprinkle with cheese roll and place in greased 13x9 glass casserole dish
  8. Pour sauce over rolled enchiladas and top with remaining cheese
  9. Bake for 25 minutes in oven until bubbly and edges are browned

Printable Recipe Card

About Creamy Green Chile Chicken Enchiladas

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy For Kids

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