Cheesy Green Chile Chicken Enchiladas

This is a picky-eater approved meal because it’s just chicken and cheese with a mild sauce. No onions, peppers, or tomatoes are hidden in the dish and all the veggies can be added as optional toppings. This recipe isn’t even really a “recipe,” because the amounts can easily be adjusted to suit your preferences

Cooking for two people is not hard, but as most recipes are written to serve at least four people I’m always halving recipes to keep from having loads of leftovers. Today I’m going against the flow and sharing a recipe I’ve created for TWO people. If you’re cooking for four…it’s your turn to do the math. 🙂

Quick and Easy Cheesy Green Chile Chicken Enchiladas (serves 2 – can easily be doubled)

• 2 cups cooked and shredded chicken (I usually roast mine this way)
• 1/2 can mild green chile enchilada sauce (you’ll use 1/4 of the can in the chicken mixture, the other 1/4 is poured in the pan)
• 1/2 block cream cheese, softened
• 4 flour tortillas
• Shredded Mexican blend cheese
• Toppings: chopped tomatoes, sour cream, lime wedges, lettuce, avocado, pico de gallo

Preheat the oven to 350 degrees. Spray a square baking dish with cooking spray. In a medium sized bowl, combine the chicken, about 1/4 of the can of enchilada sauce, and the cream cheese. Pour the other 1/4 of the can of enchilada sauce in the bottom of the baking dish and spread it around with the back of a spoon.

Fill each tortilla with the chicken mixture and a sprinkle of the shredded cheese. Roll it up like a burrito (or however works best to keep all the filling in place). Make sure to coat the outside of the tortilla with the sauce as you lay it in the dish. Once all the tortillas are in the dish, top them with more shredded cheese. 

If you’re making this ahead of time, you can freeze the dish at this point. Let it thaw completely (overnight in the fridge works well) before baking. 

Bake for 30 minutes or until the tops of the enchiladas are browned and the sauce is bubbling. 

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You can definitely adjust the amount of enchilada sauce for your preferences – we don’t like spicy food and these amounts work well for us. Coating the tortillas in the sauce doesn’t make them too spicy, it just softens them and makes them extra delicious! 🙂

Sometimes I do this as an enchilada stack, where I just put layers in the dish instead of filling individual tortillas. I do them this way from the bottom up: sauce, tortilla, chicken mixture, cheese, tortilla, chicken mixture, tortilla, cheese.

I love fresh salsa, and this pineapple salsa from my Mom’s blog goes perfectly with this meal. You can see above that I added chopped cherry tomatoes and red bell pepper to the salsa just because I had it on hand, but either way it’s delicious!

My mom is the queen of Mexican food in my book. Once during a difficult time in my life, she had a pan of her beef enchiladas delivered to my house. They were so delicious and comforting that I cried while eating them.

I hope my chicken enchiladas don’t make you cry, though! 😉 Enjoy!

More Easy Recipes:

• Blackened Chicken
• Picky Eater Approved Chicken Pot Pie
• Shortcut Lasagna: 4 Ingredients!