Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful meal perfect for busy weeknights. Loaded with creamy, cheesy filling and topped with zesty green enchilada sauce, they bring comforting Tex-Mex flavors to your table in no time.

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, cumin, and garlic powder. Season with salt and pepper.
3. Step 3: Stir the shredded chicken into the cream cheese mixture until everything is well combined. This is your filling.
4. Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not boil.
5. Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly. This prevents 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-down in the baking dish. Repeat until all tortillas are filled and arranged.
8. Step 8: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
9. Step 9: Sprinkle the top generously with extra shredded Monterey Jack cheese.
10. Step 10: Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
11. Step 11: Let the casserole rest for 5 minutes before serving. Garnish with cilantro if you like.

Tips & Variations

• For extra heat, add chopped jalapeños or a dash of hot sauce to the filling.
• Use flour tortillas if you prefer a softer texture over corn tortillas.
• Substitute Monterey Jack with cheddar or a Mexican cheese blend for a different flavor.
• Leftover filling can be used as a dip or for stuffed peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. You can also microwave individual portions but baking preserves the texture best.

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 in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold.

Can I freeze the enchiladas?

Absolutely. Wrap the assembled, unbaked enchiladas tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

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★★★★★

4.8 from 140 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas feature tender shredded chicken blended with creamy cheese and mild green chiles, all rolled in warm tortillas and baked in a zesty green enchilada sauce. Perfect for a quick weeknight dinner, this comforting Mexican-inspired casserole boasts layers of flavor with a creamy, cheesy filling and a rich, tangy sauce.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 10 servings 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

Enchiladas

• 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 and make cleanup easier.
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, mixing until smooth and well blended.
3. Add Chicken: Stir the cooked shredded chicken into the cream cheese mixture thoroughly until all ingredients are evenly incorporated. This mixture will be your enchilada filling.
4. Warm the Sauce: In a small saucepan, gently heat the green enchilada sauce over medium heat. Warm it just until heated through; avoid boiling to preserve flavor and texture.
5. Soften Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften it slightly. This helps prevent tearing when rolling the enchiladas.
6. Prepare Baking Dish: Spread a thin layer of the remaining green enchilada sauce on the bottom of the prepared baking dish. This will prevent sticking and add flavor from the base up.
7. Assemble Enchiladas: Place a line of chicken and cheese 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 snugly side by side.
8. Top with Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. 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 is bubbly and the cheese on top has melted and developed a slight golden color.
10. Rest and Garnish: Remove the dish from the oven and let it rest for about 5 minutes to allow flavors to meld and to cool slightly for easier serving. Garnish with freshly chopped cilantro if desired before serving.

Notes

• Rotisserie chicken is an easy shortcut that adds great flavor and saves time.
• Dipping tortillas in the sauce makes them pliable and reduces chances of tears when rolling.
• You can use either corn or flour tortillas—choose according to preference.
• If you like it spicier, consider adding a pinch of cayenne pepper or extra diced green chiles to the filling.
• Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
• For a dairy-free version, replace cream cheese and sour cream with dairy-free alternatives.

Keywords: green chile chicken enchiladas, quick enchiladas, baked enchiladas, Mexican casserole, easy dinner recipe