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A close-up shot of cheesy chicken enchiladas on a white plate, smothered in creamy sauce. One’s cut open so you can see all that tasty filling, and there are more enchiladas hanging out in the background on another plate and in a baking dish.

Creamy Green Chile Chicken Enchiladas

Author: Madison Reid
Total Time: 55 minutes
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6
These creamy green chile chicken enchiladas are packed with flavor, beans, cheese, and an easy homemade twist, perfect for a quick, comforting dinner.

Ingredients

  • 4 chicken breasts
  • 2 tbsp taco seasoning
  • 8 flour tortillas
  • 28 oz canned green enchilada sauce
  • 1/2 cup heavy cream
  • 1 can pinto beans
  • 8 oz. Mexican cheese

Instructions

  • Start by baking your chicken breast. Add them to a baking dish, sprinkle the 2 tbsp taco seasoning on top, cover the dish with foil and place in the oven at 400 degrees F. Bake for 30 minutes or until the internal temperature is 160 degrees F.
  • When the chicken is done, shred, and turn down your oven to 350 degrees F.
  • In a small mixing bowl add the 28 oz. green enchilada sauce and 1/2 cup heavy cream. Mix until combined.
  • Rinse your 1 can of pinto beans.
  • Spray a 9x13 baking dish with non-stick spray. Take each tortilla and fill with shredded chicken and a spoonful of pinto beans. Roll and place each seam-side down on in your prepared baking dish.
  • Pour the green enchilada sauce mixture over all the prepared tortillas. Top with 8oz. Mexican cheese. Cover the pan with foil and bake for 15 minutes.
  • Remove the foil and bake an additional 10 minutes. Once done, remove and allow them to cool for 15 minutes before serving.

Nutrition

Calories: 552kcal Carbohydrates: 33g Protein: 47g Fat: 25g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.02g Cholesterol: 155mg Sodium: 1918mg Potassium: 659mg Fiber: 4g Sugar: 12g Vitamin A: 1546IU Vitamin C: 5mg Calcium: 328mg Iron: 3mg
Course: Main Course