Green Chili Chicken Enchilada Bites

Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 6 flour tortillas
  • 1 large rotisserie chicken
  • 1 can white beans I like the lightly seasoned ones
  • 2-4 oz. cans green chiles~ I use both mild, but you can mix and match with the spicy ones if you want
  • 1/2 large onion sauteed in 1 Tbs Olive oil
  • 1/2 tsp. pepper
  • salt to taste
  • 1/2 block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup shredded Jack Cheese
  • extra Jack Cheese for the top


  1. Cut the flour tortillas into 4ths diagonally, so you end up with 24 (pizza slice looking) quarters. Lightly grease your muffin tins and press a tortilla quarter into each individual cup. Set aside.
  2. Pull all of the breast meat off of your rotisserie chicken, and place in a large bowl. Refrigerate the rest of your chicken for another meal. Add beans, chiles, sauteed onion, salt and pepper to your bowl. In a separate bowl, beat together sour cream and cream cheese. Add Jack cheese to cream cheese mixture. Add your cream cheese mixture to the chicken mixture and stir.
  3. Spoon your enchilada filling into each of your tortillas, distributing evenly. Top with shredded Jack Cheese.
  4. Cover with foil and bake in a 350 degree oven for 10 minutes. remove foil and bake for an additional 13-18 minutes, or until top is golden brown and enchilada bites are heated through.
  5. These are great by themselves, or served with green salsa. Enjoy!

Recipe Notes

This recipe makes 2 dozen Bites