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Easy Green Chile Chicken Enchiladas

Enjoy these easy creamy green chile chicken enchiladas with your family!
Prep Time 30 minutes
Cook Time 30 minutes
Slow Cooker Shredded Chicken 4 hours
Course Main Course
Cuisine Mexican
Servings 6


  • 1 slow cooker optional (or you can saute chicken breast)


Slow Cooker Shredded Chicken

  • 2 skinless, boneless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Green Chile Chicken Enchiladas

  • 2 chicken breasts, shredded
  • 1 small onion, diced
  • 2 peppers, diced
  • 1 block cream cheese
  • 1/2 tsp cumin
  • 1 cup cheese, shredded
  • 1 can green chiles
  • 1 can green enchilada sauce
  • 12 tortillas, corn or flour
  • cooking spray
  • 1/2 tsp salt
  • 1/2 tsp olive oil


  • Prep chicken by cooking chicken breasts, spices and chicken broth or water for 4 hours on high or 8 hours on low. (You can also saute chicken in olive oil if no time for crock pot.)
  • Heat olive oil in a saute pan. Saute peppers and onions with 1/2 tsp of salt until transluscent.
  • Add cream cheese and green chiles with liquid to veggies. Cook until cream cheese melts.
  • Add chicken to the cream cheese mixture.
  • Place chicken mixture in tortillas.
  • Place tortilas in sprayed casserole dish.
  • Top the tortillas with the green enchilada sauce and shredded cheese.
  • Bake at 400 degrees for 15-20 minutes until the enchiladas are golden brown on top.
  • Top with optional toppings: salsa, sour cream, green onion and guacamole.