Creamy Cheesy Green Chile Chicken Enchiladas


Have you ever started preparing something and realized after preparing some of it, you didn’t have one if not more of the ingredients?

Please say I am not the only one!Well the other day, I was making Chicken Pillows for my hubby and had already made the filling before realizing I did not have any crescents in my refrigerator! How could this be?! (I swear I always have these on hand!)Left with this Creamy Chicken Filling, I thought to myself, “What can I make?”

Well this is the concoction I came up with and my hubby LOVED it! He said it went on his list of favorite meals!

Don’t you love when mistakes turn into masterpieces?! HAHA!

Just to note, it has since been brought to my attention that this recipe is almost the same as the recipe found on the back of the Old Paso Green Chile Enchilada Sauce can :) Just giving you the heads up. When I made this recipe, I was completely unaware that that particular recipe even existed. There are some minor differences in ingredients and measurements and method.

Creamy Cheesy Green Chile Chicken Enchiladas

Prep Time 15 minutes
Cook Time 20 minutes
Servings 5
Calories 522kcal


  • 8 ounces cream cheese softened
  • 1/4 cup butter softened
  • 4 ounces diced green chilies
  • 1 cup shredded cheese divided
  • 28 ounces green chile enchilada sauce may not use all of it
  • 8 flour tortillas


  • Preheat oven to 400.
  • Stir softened cream cheese and softened butter together until smooth and well combined.
  • Stir in chicken, green chilies, and 1/4-1/2 shredded cheese (depending how cheesy you want it to be).
  • Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the chicken mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.
  • Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.
  • Bake at 400 for 20 minutes.


Calories: 522kcal | Carbohydrates: 41g | Protein: 15g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 2088mg | Potassium: 182mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2130IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 3mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, mexican

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  1. Kristy

    THis happen to me on Friday! I had to wake the baby to get baking powder!!! yikes ;)

  2. Sophie A.

    Wow!! I love your blog!!! I'm not sure if I'm this talented :) Also I love your other ideas on following. The follow button has been truly acting up...thanks to blogger! How did you make the "Click the Follow button to follow me while GFC is down!!" follow button?? Thank you!!

  3. Olivia Douglass

    These look AMAZING! :) I am following along from the blog hop! Olivia

  4. Latin Coupon Queen

    These look yummy. Thanks for visiting. Looks like this is going to be one of my favs.

  5. Yetsky

    Hey, you overwhelm me with all the yummy pics here. You must certainly be a very good cook. I really love to cook myself but simply don't have time to do it anymore. I am a single mom and work on a graveyard shift. You can just imagine how tired I am by the time I arrived home. Not to mention that my time is so much opposite with my kids. I love to feed them well because they just love to eat. What a pity that I don't have the luxury of time. But looking at your appetizing creations, I surely just have to cook one these recipes you have here. Thanks for sharing!!!

  6. Sarah Grace

    Umm... these sound AMAZING! I cannot wait to try them!!!!!

  7. Candace @ Candace Creations


  8. joyfulobsession

    There is a restaurant in Park City that has cream cheese spinach chicken enchiladas and they are my absolute favorite. These looks so awesome I think I will steal your recipe and add some spinach! I haven't really felt like cooking for the last few nights so thanks for the jump start with this delicious looking recipe.

  9. Karren1972

    I make these...well something similar. I don't use the green chilis anymore and use garlic and onion salt for flavor. My boyfriend and his sons enjoy them. My kids think they're "ok". I have fussy kids. All 4 of our kids are teenagers. The teenage boys that hang out at the house enjoy them.

  10. Lisa

    I'm obsessed with your recipes. I hated cooking, but staying at home with my newborn I felt like I shouldn't ask my hubby to do it after a long day at work. Now I don't mind it! Your recipes are easy and yummy! Thank you!!!

  11. Aubrey @ Real Housemoms

    These sound delicious. I can't wait to try them out., maybe with some of the leftover turkey I'll have on hand. ;) I would love it if you'd stop by Real Housemoms and share with us on Fabulous Fridays!

  12. Kim

    These turned out great. My guys loved them and said its a do over (which is good we can have them again) I split them into 2 pans of 5 ea and I froze the other pan so we have anther pan when hubby plays golf. I have a terrible time getting them to eat chicken. Thanks

  13. jennifer

    I made these tonight with a couple substitutions, and they are beyond yummy. I left out the cream cheese and butter, and used goat cheese instead, organic chicken thighs, and added a couple green onions in the mix

  14. Lillie Meadows


    love your chicken recipes

  15. Kathy

    I halved the cream cheese, used 2 cups cooked chicken, minced 1/2 a yellow onion, added a cup of shredded monterey jack cheese and a full 4 oz. of green chiles (we like it spicy) as the filling. Then I dipped 5 flour tortillas into 20 oz. (2 -10 oz cans) green enchilada sauce and loaded with filling, pouring what was left of the green sauce over the enchiladas. I baked it for 15 minutes, then topped with sharp cheddar cheese for the last 5+ minutes. Served it topped with shredded lettuce, red salsa, and a dollop of sour cream. Delish!

    1. Dianne Carson

      This sounds Extra good! I'll definitely use the topping idea.

  16. laurie k


    I have made these a couple times. They are so yummy and the recipe is easy peasy.! :)

  17. Linda


    This was awesome! I've never had green chili enchilada sauce before and bought a can by mistake. I far prefer this over the red enchilada sauce and your recipe was so quick and easy to do. Thanks you!

  18. Jan

    A couple in our church were in a bad wreck and she fractured her back. Our Bible Study class was signing up to take them meals and I signed up and said I would bring chicken enchiladas. Didn't really have a recipe, so I researched Pinterest and found your recipe. I used corn tortillas and added a little red onion, and they turned out great. Thanks, thanks, thanks. I also made pinto beans, a great mexican rice and peach cobbler. The funniest thing the lady said was, "You really cooked?" For the two weeks people were taking food, I think I am the only one who actually cooked! The rest brought fried chicken, barbecue, meals from restaurants. Do people still cook?