20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture thoroughly, ensuring the filling is evenly combined and flavorful.
- 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.
- Soften Tortillas: Briefly dip each tortilla into the warmed enchilada sauce. This softens the tortillas, making them pliable and preventing tearing during rolling.
- 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.
- 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.
- 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.
- 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.
- 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
