20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful dinner option. Packed with tender chicken, creamy cheese, and a zesty green chile sauce, they bring comforting Tex-Mex flavors to your table with minimal effort. Perfect 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). Lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, mix the softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, diced green chiles, chopped onion, ground cumin, and garlic powder. Season with salt and pepper.
3. Step 3: Stir the shredded chicken into the cream cheese mixture until well combined. This will be your filling.
4. Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not let it boil.
5. Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly, which helps prevent tearing.
6. Step 6: Spread a thin layer of the remaining 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 the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
8. Step 8: Pour the rest of the 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 bubbles and cheese is melted and slightly golden.
11. Step 11: Let the casserole 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 for cheddar cheese if you prefer a sharper taste.
• For extra heat, add chopped jalapeños or a pinch of cayenne to the filling.
• Softening tortillas in the warm sauce prevents cracking and makes rolling easier.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the enchiladas moist and flavorful. Avoid microwaving directly for best texture.

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 and refrigerate them for a few hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze these enchiladas?

Absolutely. Freeze the assembled enchiladas before baking in an airtight container for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

20-Minute Green Chile Chicken Enchiladas Recipe

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★★★★★

4.8 from 61 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in tangy green enchilada sauce, a creamy cheese mixture, and baked to bubbly perfection. Ideal for a quick weeknight dinner, they combine the zesty kick of diced green chiles with the creaminess of sour cream and Monterey Jack cheese, garnished with fresh cilantro for an extra burst of freshness.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 enchiladas (serves 4-6) 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
• 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 (about 1/2 cup or to taste)
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and prepare for baking.
2. Prepare Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles (with juices), chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper to taste and mix well until smooth and creamy.
3. Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture thoroughly, ensuring the filling is evenly combined and flavorful.
4. Warm Sauce: Pour the green enchilada sauce into a small saucepan and gently heat it over medium heat until warm, being careful not to let it boil to preserve flavor and texture.
5. Soften Tortillas: Briefly dip each tortilla into the warmed enchilada sauce. This softens the tortillas, making them pliable and preventing tearing during rolling.
6. Prepare Baking Dish: Spread a thin layer of the remaining warm green enchilada sauce evenly across the bottom of the greased baking dish to prevent sticking and add flavor.
7. Fill and Roll Tortillas: Place a line of the prepared chicken and cheese filling down the center of each softened tortilla. Roll each tortilla tightly around the filling and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.
8. Add Sauce and Cheese: Pour the remaining green enchilada sauce over the arranged rolled tortillas, making sure they are well coated. Then sprinkle extra shredded Monterey Jack cheese generously over the top for a creamy, golden crust when baked.
9. Bake: Bake the dish in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the cheese on top is melted and slightly browned for the perfect texture and flavor.
10. Rest and Garnish: Remove the enchiladas from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired to add freshness and a pop of color.

Notes

• Using rotisserie chicken saves prep time and adds extra flavor.
• You can substitute corn tortillas with flour tortillas based on preference.
• Warm the enchilada sauce gently; boiling can change the flavor and texture negatively.
• Softening tortillas in the sauce prevents cracking and makes rolling easier.
• Feel free to add extra diced chiles or jalapeños if you prefer more heat.
• For a creamier sauce, add a little extra sour cream to the filling.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: green chile chicken enchiladas, quick enchiladas, baked enchiladas, Mexican chicken recipe, creamy enchiladas