Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These amazing green chile chicken enchiladas come together in just 20 minutes, making them a perfect weeknight dinner. Creamy, cheesy, and packed with mild heat, they are sure to become a family favorite.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie works well)
• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• 1 (4 oz) can diced green chiles, undrained
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese, plus more for topping
• 1/2 cup chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Chopped cilantro for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, mix the softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, diced green chiles, chopped onion, cumin, and garlic powder. Season with salt and pepper.
3. Step 3: Stir the shredded chicken into the cream cheese mixture until everything is well combined. This is your filling.
4. Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not boil.
5. Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly. This prevents tearing.
6. Step 6: Spread a thin layer of the remaining sauce on the bottom of the prepared baking dish.
7. Step 7: Place a line of filling down the center of each softened tortilla. Roll the tortilla tightly and place it seam-down in the baking dish. Repeat until all tortillas are filled and arranged.
8. Step 8: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
9. Step 9: Sprinkle the top generously with extra shredded Monterey Jack cheese.
10. Step 10: Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
11. Step 11: Let the casserole rest for 5 minutes before serving. Garnish with cilantro if you like.

Tips & Variations

• For extra flavor, add a squeeze of fresh lime juice to the filling before assembling.
• Use flour tortillas for a softer enchilada or corn tortillas for a more traditional texture.
• Add chopped jalapeños for a spicier kick.
• To make this dish gluten-free, be sure to use corn tortillas labeled gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10–15 minutes. You can also microwave individual portions, but the sauce may separate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if they come straight from the fridge.

What can I use if I don’t have green enchilada sauce?

You can substitute with salsa verde or a homemade sauce made from roasted green chiles, tomatillos, garlic, and onion blended together. Adjust seasoning to taste.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

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★★★★★

4.7 from 85 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick, flavorful Mexican-inspired dish featuring shredded chicken, creamy cheese filling, and a zesty green enchilada sauce. Perfect for a simple weeknight dinner, they combine tender corn or flour tortillas filled with a savory mixture of chicken, cream cheese, sour cream, and Monterey Jack cheese, baked until bubbly and golden.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked, shredded chicken (rotisserie works well)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 (4 oz) can diced green chiles, undrained
• 1/2 cup chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Assembly & Sauce

• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• Additional shredded Monterey Jack cheese for topping (about 1/2 cup)
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and facilitate easy cleanup.
2. Prepare Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup Monterey Jack cheese, diced green chiles (with juice), chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste. Mix thoroughly until smooth and well combined.
3. Add Chicken: Stir the cooked, shredded chicken into the cream cheese mixture until the filling is evenly incorporated.
4. Warm Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce. Be careful not to boil it; warming helps the sauce to be more fluid and flavorful.
5. Soften Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften them, making them pliable and less likely to tear during rolling.
6. Prepare Baking Dish: Spread a thin layer of the remaining warm enchilada sauce on the bottom of the greased baking dish to keep enchiladas moist and prevent sticking.
7. Fill and Roll: Place a line of the chicken and cheese filling down the center of each softened tortilla. Roll each tortilla tightly and arrange seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
8. Add Sauce and Cheese: Pour the rest of the warm green enchilada sauce evenly over the rolled enchiladas. Then, generously sprinkle extra shredded Monterey Jack cheese on top.
9. Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, or until the enchiladas are heated through, the sauce is bubbly, and the cheese is melted and slightly golden.
10. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped cilantro if desired before serving.

Notes

• Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
• Use either corn or flour tortillas based on your preference.
• If the sauce is too thick, add a splash of water to thin it before warming.
• For extra spice, add chopped jalapeños or a pinch of chili powder to the filling.
• Allowing the casserole to rest before serving helps it hold its shape when plated.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat enchiladas covered in the oven or microwave until warmed through.

Keywords: green chile chicken enchiladas, quick enchiladas, chicken enchiladas recipe, creamy enchiladas, Mexican dinner, baked enchiladas