Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- Add Chicken: Stir the cooked, shredded chicken into the cream cheese mixture until the filling is evenly incorporated.
- 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.
- Soften Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften them, making them pliable and less likely to tear during rolling.
- 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.
- 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.
- 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.
- 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.
- 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
