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Creamy Green Chili Chicken Enchiladas

Published on May 15, 2024 by Jennifer Efremov

Creamy Green Chili Chicken Enchiladas

Creamy enchiladas with fresh roasted poblano peppers, smothered in cheddar cheese.
Prep Time: 20 minutes
Cook Time: 20 minutes


  • 2 Cups Shredded Cooked Chicken
  • 1 Jar 505 Green Chili Sauce, You can use any green chili brand
  • 2 Garlic, Finely Chopped
  • 1/2 Onion, Finely Chopped
  • 1/2 Cup Sour Cream
  • 3 Roasted Poblanos, Peeled and Finely Chopped
  • 1 Package Shredded Cheddar Cheese
  • Garnish with cilantro and avocado


  • Preheat oven to 375 degrees.
  • Shred the chicken into a mixing bowl and add onion, 1/2 cup shredded cheese, sour cream, and garlic, then pour in the 1/2 cup of 505 green chili sauce, mix, and add to a skillet to heat up.
  • Spread some 505 green chili sauce on the bottom of the baking dish.
  • Next lay out the tortilla and layer with chicken mixture, a small piece of roasted poblano pepper, and cheese. Roll the enchilada and place it in the pyrex dish.
  • Top with the remaining green chili sauce and cheese.
  • Bake in the oven for 20 minutes and garnish with cilantro and avocado.


  • 1 pyrex dish
  • 1 Skillet
  • 1 Medium Mixing Bowl


You can use any brand of green chili sauce and any kind of roasted peppers.