Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These amazing green chile chicken enchiladas come together in just 20 minutes, offering a flavorful and creamy twist on a classic favorite. Packed with tender chicken, tangy green chiles, and melted Monterey Jack cheese, they make a perfect quick dinner for busy weeknights.

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) and lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine 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 to taste.
3. Step 3: Stir the shredded chicken into the cream cheese mixture until fully combined to create the filling.
4. Step 4: Warm the green enchilada sauce gently in a small saucepan over medium heat, making sure it does not boil.
5. Step 5: Briefly dip each tortilla into the warm sauce to soften and prevent tearing.
6. Step 6: Spread a thin layer of the remaining enchilada 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 it tightly, and place it seam-down in the baking dish. Repeat with all tortillas.
8. Step 8: Pour the remaining green enchilada sauce evenly over the rolled enchiladas.
9. Step 9: Sprinkle extra shredded Monterey Jack cheese generously on top.
10. Step 10: Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
11. Step 11: Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use rotisserie chicken for an easy shortcut and added flavor.
• For extra heat, add chopped jalapeños or a dash of cayenne pepper to the filling.
• Swap Monterey Jack for a mix of cheddar and mozzarella for a different cheesy taste.
• If you prefer a crispier texture, broil the enchiladas for 2-3 minutes at the end of baking.

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 or microwave individual portions for 1-2 minutes. For best texture, avoid reheating in the microwave for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and keep them covered in the fridge. Bake just before serving for fresh, melty results.

Can I use flour tortillas instead of corn?

Absolutely. Both corn and flour tortillas work well. Just be sure to warm them slightly in the sauce to make rolling easier and prevent tearing.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

This recipe for Amazing 20-Minute Green Chile Chicken Enchiladas combines tender shredded chicken with a creamy, cheesy filling and zesty green enchilada sauce, wrapped in soft tortillas and baked to bubbly perfection. It’s a quick and flavorful dish perfect for a satisfying weeknight dinner.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 10 enchiladas, serves 4-5 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, plus more for topping
• 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

Main

• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Make the filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, diced green chiles with their juice, chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste. Mix thoroughly.
3. Combine chicken with filling: Stir the shredded chicken into the creamy cheese mixture until evenly blended. This mixture will be your enchilada filling.
4. Warm the enchilada sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce. Avoid boiling to preserve flavor and texture.
5. Soften tortillas: Briefly dip each tortilla into the warm green enchilada sauce to soften them, which helps to prevent tearing when rolling.
6. Prepare the baking dish: Spread a thin layer of the remaining warm enchilada sauce on the bottom of the greased baking dish to keep the enchiladas moist.
7. Fill and roll tortillas: Place a line of the chicken and cheese filling down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged side by side.
8. Top enchiladas: Pour the rest of the warm green enchilada sauce evenly over the rolled enchiladas in the dish. Then sprinkle extra shredded Monterey Jack cheese generously on top.
9. Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the sauce bubbles and the cheese on top melts and turns slightly golden.
10. Rest and garnish: Let the enchilada casserole rest for 5 minutes after baking. Garnish with chopped cilantro if desired before serving.

Notes

• Rotisserie chicken saves time and adds extra flavor.
• For extra heat, add chopped jalapeños or use spicy green enchilada sauce.
• Flour tortillas will produce a softer, chewier texture; corn tortillas add a more authentic flavor.
• Make sure to warm the enchilada sauce gently to avoid bitterness from boiling.
• The casserole can be assembled a few hours in advance and refrigerated before baking.

Keywords: green chile chicken enchiladas, quick enchiladas, Mexican casserole, creamy chicken enchiladas, green enchilada sauce recipe