Mediterranean Creamy Green Chile Chicken Enchiladas
These Mediterranean-inspired enchiladas take a beloved classic and give it a fresh twist, blending tender shredded chicken with a creamy green chile sauce and hints of Mediterranean herbs. The result is a dish that’s rich, cheesy, and comforting while carrying a subtle brightness from the fusion of flavors. Perfect for family dinners, meal prep, or a crowd-pleasing weekend feast, these enchiladas are both satisfying and unique.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
(Serves 4–6)
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 can (4 oz) diced green chiles
1 cup sour cream or Greek yogurt
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese (or Monterey Jack)
1/2 cup crumbled feta cheese (optional, for Mediterranean flair)
1/2 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper, to taste
8 small flour tortillas (or corn, if preferred)
1 cup green enchilada sauce (store-bought or homemade)
1/2 cup shredded mozzarella or Monterey Jack cheese, for topping
Fresh parsley or cilantro, for garnish
Instructions
Preheat oven
Preheat your oven to 180°C (350°F).
Lightly grease a 9×13-inch baking dish.
Prepare filling
In a large mixing bowl, combine shredded chicken, diced green chiles, sour cream (or Greek yogurt), cream cheese, 1/2 cup mozzarella, feta (if using), oregano, cumin, salt, and pepper.
Mix until well combined and creamy.
Assemble enchiladas
Lay a tortilla flat and place about 1/3 cup of the filling in the center.
Roll it up and place seam-side down in the prepared baking dish.
Repeat with remaining tortillas and filling.
Add sauce & cheese
Pour green enchilada sauce evenly over the rolled tortillas.
Sprinkle with the remaining 1/2 cup shredded mozzarella (or Monterey Jack).
Bake
Cover with foil and bake for 15 minutes.
Remove foil and bake another 8–10 minutes until cheese is melted and bubbly.
Serve
Garnish with fresh parsley or cilantro.
Serve hot with a side salad or roasted vegetables.
Tips
Use Rotisserie Chicken — Saves time and keeps the filling juicy.
Warm the Tortillas — Briefly heat them in a dry skillet or microwave so they roll without cracking.
Don’t Overfill — Too much filling can cause the enchiladas to burst during baking.
Creamy Consistency — If your filling feels too thick, add 1–2 tablespoons of milk or chicken broth.
Foil First — Covering with foil for the first part of baking keeps tortillas soft while the filling heats through.
Let Them Rest — Let enchiladas sit for 5 minutes before serving so the sauce sets slightly.
Variations
Mediterranean Veggie Boost — Add chopped spinach, roasted red peppers, or artichoke hearts to the filling.
Olive Lovers — Stir in sliced Kalamata olives for a briny kick.
Spicy Kick — Mix in diced jalapeños or use spicy green enchilada sauce.
Cheese Swap — Try halloumi, kasseri, or a blend of mozzarella and fontina for different flavors.
Herb Infusion — Add fresh basil, parsley, or dill for a fragrant Mediterranean touch.
Seafood Twist — Replace chicken with cooked shrimp or flaked white fish for a coastal-inspired variation.
Low-Carb Option — Use low-carb tortillas or zucchini slices in place of traditional tortillas.
Q&A
Q1: Can I make these ahead of time?
Yes—assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Add 5–7 extra minutes to the baking time if starting cold.
Q2: Can I freeze them?
Yes—wrap the unbaked enchiladas tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Q3: Can I make this without chicken?
Absolutely—use sautéed mushrooms, zucchini, beans, or lentils for a vegetarian version.
Q4: Can I use red enchilada sauce instead?
Yes—red sauce will give it a richer, slightly smokier flavor, but the Mediterranean twist pairs especially well with green chile sauce.
Q5: How can I make them spicier?
Add diced jalapeños, crushed red pepper, or use extra-hot green chiles.
Nutrition Facts
(Per Serving — 1 of 6)
Calories: 340
Protein: 22g
Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 3g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 640mg
(Values are approximate and will vary based on ingredient brands and portion sizes.)
Final Conclusion
The Mediterranean Creamy Green Chile Chicken Enchiladas bring together the comforting, cheesy indulgence of a classic enchilada with bright Mediterranean flavors. Cream cheese, feta, and oregano give the filling richness and depth, while the green chile sauce adds a fresh, zesty kick. Easy to prepare, freezer-friendly, and endlessly adaptable, this dish is perfect for weeknight dinners or special gatherings where you want both comfort and flair on the table.