Creamy green chicken enchiladas feature shredded rotisserie chicken wrapped in corn tortillas and baked in a tangy green chile and cream sauce with melted cheese. The rotisserie chicken shortcut makes this cheesy, comforting dish ready in under 45 minutes.
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Shred the breast meat from the rotisserie chicken into a large bowl. Discard the skin and bones.
Shred the Monterey Jack and Pepper Jack cheeses into a separate bowl.
To the bowl with the shredded chicken, add a few handfuls of the shredded cheese.
Add the cream of mushroom soup, cream of chicken soup, and diced green chiles to the chicken and cheese mixture.
Season the chicken mixture with garlic powder and onion powder.
Mix everything together until well combined.
In a skillet, heat the vegetable oil over medium-high heat. Briefly fry each tortilla for a few seconds per side until softened and pliable. Set aside.
Pour a thin layer of green enchilada sauce into the bottom of a casserole dish and spread to coat.
Take a softened tortilla, add a spoonful of the chicken filling, and roll it up tightly.
Place the rolled enchilada seam-side down in the prepared casserole dish. Repeat with the remaining tortillas and filling.
Top the enchiladas with a layer of the remaining shredded cheese.
Pour the rest of the green enchilada sauce over the top.
Sprinkle with more shredded cheese.
Bake at 350°F for 25-30 minutes, until bubbly and the cheese is melted and golden.
Let rest for a few minutes before serving. Serve with Mexican rice and a dollop of sour cream, if desired.
Cover and refrigerate leftovers up to 4 days; reheat covered at 325°F for 15–20 minutes until warmed through. Do not freeze due to cream-based sauce.
Yes. Roast and peel 3–4 poblano or Anaheim chiles, then blend with the cream soups and sour cream for a fresher flavor.
Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if baking from cold.
Monterey Jack and Pepper Jack as written give the best melt and mild heat; substitute all Monterey Jack for milder results, or add Oaxaca cheese for richness.
Yes, but the texture will be softer and less traditional. Warm flour tortillas thoroughly so they roll without cracking.
Bake until the cheese is melted and bubbling at the edges, about 25–30 minutes at 350°F. The sauce should be hot throughout.
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