Creamy Chicken Enchilada Bake with Green Sauce
I created this recipe after a very failed enchilada attempt. Following several tries at rolling individual enchiladas with no success, I gave up for the night. You know when you struggle to do something that you envisioned being simple, and if it doesn’t work out one more time you just might lose it? Anyone else? Well, that’s where I was at. But, I had a delicious filling, so I needed to pivot and try to find something easier but still enchilada-y. A few tweaks later and I give you my Creamy Chicken Enchilada Bake!
Enchiladas are my go-to order at any Mexican restaurant. I love a good chicken and cheese enchilada with sour cream sauce and that was my original inspiration. This creamy chicken enchilada bake isn’t quite a classic chicken and cheese enchilada, but it is bursting with flavor and so easy to make! It’s filled with peppers, onions and shredded chicken, all tossed in a cheesy, creamy mix with an amazing spice blend. Then you have the green sauce, which is only two ingredients and just brings it all together. Hearty, delicious, and coming together in just over 30 minutes, you will undoubtedly want to keep this recipe in your weekly rotation! And did I mention you only need a sautè pan and a baking dish? Hello easy clean up!
Since this dish is already so easy to make, I love to serve it with a side of rice and black beans to keep it easy. Why complicate things if you don’t have to? It doesn’t need many toppings so I like to just throw a few fresh limes on the table. And, don’t forget to add extra cilantro on top (unless you are one of those people who think it tastes like soap. I can’t relate. Cilantro over everything.) Sometimes, if I’m feeling fancy, I’ll add some avocado and my husband loves to eat it with salsa!
The next time you need a quick, easy and filling dinner, I hope you’ll give this creamy chicken enchilada bake a try! Don’t forget to cook it alongside some good music by checking out our cooking playlists. Let me know what you think!
Creamy Chicken Enchilada Bake with Green Sauce
Ingredients
Creamy Chicken Enchilada Bake
- 1.5-2 lbs Shredded Chicken cooked
- 1-2 Poblano Pepper diced
- 1 Large Yellow Onion diced
- 1 tbsp Olive Oil
- 4 oz Cream Cheese melted
- 2 tbsp Sour Cream
- 1/4 cup Shredded Mexican Cheese plus extra for topping
- 1 tbsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 pinch Nutmeg
- 1/4 tsp Cayenne optional
- 1 tsp Salt
- Salt and Pepper to taste
- 12 Corn Tortillas
Green Sauce
- 7 oz Salsa Verde
- 1/4 Cup Sour Cream
Instructions
- Preheat oven to 400° Fahrenheit.
- In a large sauté pan, add your olive oil and sauté onions and peppers over medium heat for 5-7 minutes, or until tender.
- In your pan with peppers and onions, Add your cooked shredded chicken, all spices, melted cream cheese, sour cream and shredded cheese. Stir until well combined. Season with salt and pepper to taste.
- In an nonstick or lightly sprayed 9×13 baking dish, line 6 corn tortillas along the bottom. Add your chicken mixture and spread into an even layer. Top with 6 more tortillas to cover the mixture.
- Immediately bake at 400° for 15-20 minutes, or until heated through and tortillas are crisp on the edges.
- While the Enchilada Bake is in the oven, mix together the sour cream and salsa verde to make the green sauce.
- When Enchilada Bake is out of the oven, pour sauce over the top and sprinkle extra cheese if desired. Bake for an additional 5 minutes.
- Garnish with lime, avocado, cilantro, or other toppings of choice. Serve!