Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful Mexican-inspired casserole, featuring tender shredded chicken mixed with creamy cheese and spicy green chiles, all wrapped in soft tortillas and baked with tangy green enchilada sauce and melted Monterey Jack cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- 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
Other
- 10 corn or flour tortillas
- 1 (10 oz) can green enchilada sauce
- Optional: Chopped cilantro for garnish
Instructions
- Preheat oven and grease dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare filling mixture: In a large bowl, combine the softened cream cheese, sour cream, 1 cup Monterey Jack cheese, diced green chiles, chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste, mixing until smooth.
- Combine chicken with filling: Stir the shredded chicken into the cream cheese mixture until everything is evenly incorporated, creating your enchilada filling.
- Warm enchilada sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce, taking care not to boil it to preserve flavor and consistency.
- Soften tortillas: Briefly dip each tortilla into the warm sauce to soften and make them pliable, which helps prevent tearing during rolling.
- Prepare baking dish base: Spread a thin layer of the remaining enchilada sauce evenly on the bottom of the prepared baking dish to infuse flavor and prevent sticking.
- Fill and roll tortillas: Place a line of the filling down the center of each softened tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with all tortillas, arranging them side by side.
- Add sauce on top: Pour the rest of the warmed green enchilada sauce evenly over the rolled enchiladas to coat them thoroughly.
- Top with cheese: Generously sprinkle extra shredded Monterey Jack cheese over the top of the enchiladas for a melty, golden finish.
- Bake: Bake uncovered for 20 to 25 minutes or until the sauce is bubbly and the cheese has melted and turned slightly golden brown on top.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped cilantro if desired for added freshness and color.
Notes
- Rotisserie chicken is a convenient option that adds great flavor and saves prep time.
- Both corn and flour tortillas can be used, choose based on your preference.
- To make this dish spicier, add more diced green chiles or a pinch of cayenne pepper to the filling.
- Softening tortillas in warm sauce helps prevent cracking or tearing during rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: green chile chicken enchiladas, quick enchiladas recipe, Mexican casserole, easy chicken dinner, baked enchiladas
