Creamy Green Chile Chicken Enchiladas

Slow-cooked chicken thighs in creamy green chile enchiladas

Tender chicken thighs slow-cooked with mild green chiles and Tex-Mex spices, mixed with cream cheese and Monterey Jack, rolled in flour tortillas, and baked under creamy green enchilada sauce and melted cheese.

Equipment Needed

• 6-quart slow cooker
• 9×13-inch baking dish
• Two forks
• Mixing bowl and whisk
• Food thermometer

Creamy Green Chile Chicken Enchiladas

Tender chicken thighs slow-cooked with mild green chiles and Tex-Mex spices, mixed with cream cheese and Monterey Jack, rolled in flour tortillas, and baked under creamy green enchilada sauce and melted cheese.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 1 servings

Course: Entrees

Cuisine: Tex-Mex

Ingredients Method

Ingredients

  

Slow-Cooker Chicken Filling

• 2 lbs boneless, skinless chicken thighs
• 1 packet mild taco seasoning
• 2 4 oz cans diced mild green chiles
• 0.25 cup chicken broth
• 0.5 medium yellow onion, diced
• 2 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 4 oz cream cheese, cubed
• 0.75 cup shredded Monterey Jack cheese
• 0.5 lime fresh lime juice
• salt and black pepper, to taste

Enchilada Assembly

• 8 8-inch tortillas flour tortillas
• 1 10 oz can mild green enchilada sauce
• 0.25 cup sour cream
• 0.75 cup shredded Monterey Jack cheese for topping
• 0.75 cup shredded sharp cheddar cheese
• cooking spray or butter for greasing

Method

 

Slow-cook, assemble and bake

1. Add chicken thighs, taco seasoning, green chiles, broth, onion, garlic, cumin and smoked paprika to a 6-quart slow cooker. Stir gently to distribute seasonings.
2. Cover and cook on HIGH for 2½–3 hours, until chicken reaches at least 165°F and shreds easily.
3. Spoon off excess thin cooking liquid, leaving approximately ¼–½ cup. Shred chicken directly in the slow cooker with two forks. Add cream cheese and ¾ cup Monterey Jack, cover and cook another 15–20 minutes until melted. Stir in lime juice; taste and adjust salt and pepper. Filling should be creamy, not watery.
4. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Whisk green enchilada sauce and sour cream until smooth; spread about ½ cup in the bottom of the dish.
5. Warm flour tortillas together in the microwave for approximately 20 seconds. Divide filling evenly among eight tortillas, roll and arrange seam-side down in baking dish.
6. Spoon remaining sauce over the enchiladas, concentrating on centers and leaving some edges exposed. Top with remaining ¾ cup Monterey Jack and ¾ cup sharp cheddar.
7. Bake uncovered 20–25 minutes, until sauce bubbles and cheese melts and center is heated through to 165°F. Optionally broil 1–2 minutes for lightly browned cheese, watching carefully.
8. Rest 5 minutes before serving.

How to Know It's Done

• Chicken thighs must reach at least 165°F before shredding.
• Reheated or assembled enchiladas should be heated through to 165°F.

Cook's Notes

• Use flour tortillas; warming makes rolling easier.
• Replace the 1½ cups topping cheeses with a pre-shredded Mexican blend if preferred.
• Remove excess liquid before adding cream cheese to prevent soggy enchiladas.

Storage

Refrigerate leftovers promptly in an airtight container for 3–4 days.

Reheating

Reheat covered at 350°F or in a microwave until center reaches 165°F.

Make Ahead

Prepare filling up to 2 days ahead and refrigerate; assemble shortly before baking for best tortilla texture.