Description
A quick and creamy weeknight dinner featuring rotisserie chicken, canned Hatch green chilies, and cream cheese, baked in a golden, cheesy casserole.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (about 450g)
- 2 cans (4.5 oz each) Hatch green chilies, drained and patted dry (255g total)
- 8 oz cream cheese, softened (225g)
- 2 cups shredded Mexican blend cheese (200g), divided
- 1 medium onion, finely diced (about 150g)
- 2 cloves garlic, minced (1 tablespoon)
- 1 teaspoon cumin
- ½ cup chopped fresh cilantro (about 30g)
- 8–10 large flour tortillas (10-inch, about 300g)
- ½ cup sour cream (120g), divided
- 1 cup green enchilada sauce (240ml), optional
Instructions
- Preheat oven to 375°F (190°C).
- Shred the rotisserie chicken and drain the canned green chilies thoroughly, patting them dry with paper towels.
- Heat a large skillet over medium heat with a splash of olive oil or butter. Sauté the diced onion for 2-3 minutes until soft, then add garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, combine softened cream cheese and half of the sour cream until smooth. Add the shredded chicken, drained chilies, sautéed onions and garlic, cumin, and half of the shredded cheese. Stir to combine.
- Lightly grease a 9×13 inch baking dish. Spread a thin layer of green enchilada sauce on the bottom if using.
- Spoon about ½ cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Spread remaining cheese over the top of the enchiladas. Drizzle with remaining enchilada sauce if using.
- Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly browned.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro, avocado, and lime wedges.
Notes
Drain chilies well to prevent watery filling. Warm tortillas before rolling to prevent tearing. Can be assembled up to 24 hours in advance and refrigerated. Add 5-10 minutes to baking time if cooking from cold.
- Prep Time: 23 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: Hatch green chili chicken enchiladas, weeknight dinner, rotisserie chicken recipe, easy enchiladas, creamy chicken enchiladas, Mexican food