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
