Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
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
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- 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.
- Combine chicken with filling: Stir the shredded chicken into the creamy cheese mixture until evenly blended. This mixture will be your enchilada filling.
- Warm the enchilada sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce. Avoid boiling to preserve flavor and texture.
- Soften tortillas: Briefly dip each tortilla into the warm green enchilada sauce to soften them, which helps to prevent tearing when rolling.
- 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.
- 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.
- 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.
- 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.
- 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
