Green Chili Enchiladas

12 oz can of green enchilada sauce

2-3 chicken breast, cooked, and shredded

1 (8 oz.) pkg of cream cheese, softened

1/3 c. sour cream (depending on how dry the mixture is)

2 tbsp cilantro, minced

1/2 tsp cumin

1 small can green chilies

flour tortillas

2 c. cheese, grated (I used the Mexican blend)

Preheat oven to 375 degrees. Spray cooking spray in a 9x13 pan. Pour enough green sauce to coat the bottom of the pan. In a large bowl, combine cream cheese, chicken, cumin, cilantro, sour cream, green chilies and 1 cup of cheese until combined. Place about 1/3 c. mixture into each tortilla, roll up, and place seam side down in the pan. Continue until all chicken mixture has been used. Pour remaining green sauce over enchiladas, and top with the remaining grated cheese. Bake for 25 minutes or until bubbling all around the edges.


This is a new favorite! It was so delicious and I love that you don't need to add any thing after its baked because the sour cream and cream cheese balance out the spicy chilies. FABULOUS!