Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
Introduction
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful meal perfect for busy weeknights. Tender shredded chicken combined with a creamy, cheesy green chile sauce makes for a comforting Tex-Mex dinner everyone will love.
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
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, mix the softened cream cheese, sour cream, 1 cup Monterey Jack cheese, diced green chiles, chopped onion, cumin, and garlic powder. Season with salt and pepper.
- Step 3: Stir the shredded chicken into the cream cheese mixture until well combined to create the filling.
- Step 4: Warm the green enchilada sauce gently in a small saucepan over medium heat without boiling.
- Step 5: Briefly dip each tortilla into the warm sauce to soften and prevent tearing.
- Step 6: Spread a thin layer of the remaining sauce on the bottom of the baking dish.
- Step 7: Place a line of filling down the center of each softened tortilla, roll tightly, and place seam-side down in the dish. Repeat for all tortillas.
- Step 8: Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Step 9: Sprinkle extra shredded Monterey Jack cheese generously over the top.
- Step 10: Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and golden.
- Step 11: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- Swap Monterey Jack with cheddar or Pepper Jack cheese for a different taste.
- For added heat, include chopped jalapeños or a splash of hot sauce in the filling.
- Flour tortillas work best for soft enchiladas, but corn tortillas give a more traditional texture.
- Make ahead by assembling enchiladas and refrigerating for up to 24 hours before baking.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for 1-2 minutes. For longer storage, freeze the casserole before baking and thaw overnight in the fridge before cooking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chicken?
Yes, shredded cooked chicken breast, thighs, or leftover roast chicken all work well in this recipe.
What can I substitute for cream cheese?
You can use plain Greek yogurt or a blend of sour cream and ricotta cheese for a lighter filling, though the texture will be slightly different.
Print
Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
- Total Time: 35 minutes
- Yield: 10 enchiladas (serves 6 to 8) 1x
Description
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and delicious meal perfect for busy weeknights. Featuring tender shredded chicken mixed with a creamy, spicy green chile sauce, wrapped in tortillas and baked with melted Monterey Jack cheese, this recipe combines comforting flavors with a speedy preparation to satisfy your Mexican food cravings in no time.
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
Enchiladas
- 10 corn or flour tortillas
- 1 (10 oz) can green enchilada sauce
- Additional shredded Monterey Jack cheese for topping
- Optional: Chopped cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare for baking the enchiladas.
- Prepare Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup shredded Monterey Jack cheese, diced green chiles (with juice), chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper to taste. Stir until smooth and well blended.
- Add Chicken: Mix the shredded chicken thoroughly into the cream cheese mixture, ensuring the filling is well combined and uniform in texture.
- Warm Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce without letting it reach a boil. This step ensures the sauce is soft and coats the tortillas nicely.
- Soften Tortillas: Briefly dip each tortilla into the warm green enchilada sauce to soften it slightly, which helps prevent the tortillas from tearing when rolling.
- Prepare Baking Dish: Spread a thin layer of the remaining enchilada sauce evenly across the bottom of the greased baking dish to prevent sticking and add flavor.
- Fill and Roll: Place a line of the chicken filling mixture down the center of each softened tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged neatly.
- Top with Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Then, generously sprinkle extra shredded Monterey Jack cheese on top for a golden, melty finish.
- Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden brown on top.
- Rest and Garnish: Allow the casserole to rest for 5 minutes before serving to let the flavors meld and to make serving easier. Garnish with chopped cilantro if desired for a fresh, herbal note.
Notes
- You can use either corn or flour tortillas based on your preference, but soft flour tortillas often roll easier without cracking.
- Leftover rotisserie chicken makes a convenient and flavorful shortcut for this recipe.
- Do not boil the enchilada sauce when warming to maintain the best flavor and consistency.
- For added heat, consider adding diced jalapeños or substituting the green chiles with spicier varieties.
- These enchiladas can be made ahead and refrigerated before baking; increase baking time by a few minutes if baking cold.
- For a dairy-free version, substitute cream cheese, sour cream, and cheese with suitable plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, quick enchiladas, Mexican chicken recipe, oven baked enchiladas, creamy enchilada sauce
