These creamy chicken enchiladas combine shredded chicken breast, cream cheese, and melted Monterey Jack cheese, all rolled in corn tortillas and baked under a savory green chile sauce for a rich, comforting Tex-Mex casserole.
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Preheat oven to 350°F. Place the chicken in a saucepan with water to cover, stir in the Greek seasoning, and cook over medium heat until cooked through, about 15 minutes. Drain, cool, and shred the chicken.
In a medium skillet, heat the olive oil over medium-high heat. Add the diced onion and cumin, and cook until the onion is tender, about 2 minutes.
In a large bowl, combine the softened cream cheese, shredded chicken, sautéed onion mixture, diced green chiles, one can of the green enchilada sauce, and about 3/4 of the shredded Monterey Jack cheese.
Mix the filling ingredients together until well combined.
Spoon the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a 9x13-inch baking dish.
Pour the second can of green enchilada sauce over the rolled tortillas, followed by a drizzle of heavy cream.
Top the casserole with the remaining shredded Monterey Jack cheese.
Bake at 350°F for 35-40 minutes, or until the sauce is golden and bubbly.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions at 50% power.
9x13-inch baking dish · shallow bowl or pie plate (for dredging tortillas in sauce)
Yes. Assemble the casserole, cover tightly with plastic wrap or foil, and refrigerate up to 24 hours. Add 10–15 minutes to bake time if baking from cold.
Yes, but flour tortillas are thinner and more delicate. They may tear more easily when rolling. Warm them well before assembling to prevent breakage.
Poach or bake the chicken breasts until internal temp reaches 165°F, cool slightly, then shred with two forks or a stand mixer paddle on low speed.
Yes. Freeze the unbaked casserole up to 3 months in an airtight container. Bake from frozen at 350°F for 50–60 minutes, covered with foil.
Bake until the sauce bubbles around the edges and the cheese on top is melted and lightly golden, about 25–30 minutes at 350°F.
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