20-Minute Green Chile Chicken Enchiladas Recipe
Introduction
These amazing 20-minute green chile chicken enchiladas combine shredded chicken with a creamy, spicy filling wrapped in tender tortillas and baked under a blanket of melted cheese. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.
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
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- 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.
- Step 3: Stir the shredded chicken into the cream cheese mixture until well combined to make your filling.
- Step 4: Gently warm the green enchilada sauce in a small saucepan over medium heat without boiling.
- Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly, preventing tearing.
- Step 6: Spread a thin layer of the remaining sauce on the bottom of the prepared baking dish.
- Step 7: Place a line of filling down the center of each softened tortilla, roll tightly, and place seam-down in the baking dish. Repeat until all tortillas are filled and arranged.
- Step 8: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
- Step 9: Sprinkle generously with extra shredded Monterey Jack cheese.
- Step 10: Bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and golden slightly.
- Step 11: Let the casserole rest for 5 minutes before serving. Garnish with cilantro if desired.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and extra flavor.
- Substitute Monterey Jack with cheddar or Pepper Jack for a different cheese flavor.
- For extra heat, add chopped jalapeños to the filling.
- If you prefer a crispy top, broil for 2-3 minutes at the end of baking.
- Gluten-free tortillas can be used to make this dish gluten-free.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave individual portions. For longer storage, freeze in an airtight container for up to 2 months and thaw overnight before reheating.
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 covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.
What can I use if I don’t have green enchilada sauce?
If you don’t have green enchilada sauce, you can substitute with salsa verde or a homemade green chile sauce for similar flavor. Adjust seasoning as needed.
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20-Minute Green Chile Chicken Enchiladas Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
Description
These Amazing 20-Minute Green Chile Chicken Enchiladas are a delicious, easy-to-make Mexican-inspired casserole featuring shredded chicken, creamy cheese filling, and tangy green enchilada sauce. Perfectly soft tortillas are rolled with a flavorful chicken and cream cheese mixture, topped with melted Monterey Jack cheese, and baked to bubbly, golden perfection. Ideal for a quick dinner that satisfies with layers of rich, savory flavors and a hint of spice.
Ingredients
Filling Ingredients
- 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 Ingredients
- 10 corn or flour tortillas
- 1 (10 oz) can green enchilada sauce
- Optional: Chopped cilantro for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Make the filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles (with liquid), chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper, then mix until smooth and well blended.
- Add chicken to filling: Stir the shredded chicken into the cream cheese mixture until fully incorporated, creating a creamy, flavorful filling for the enchiladas.
- Warm enchilada sauce: Pour the green enchilada sauce into a small saucepan and gently warm over medium heat. Heat until warm but do not let it boil to preserve flavor and texture.
- Soften tortillas: Briefly dip each tortilla into the warmed enchilada sauce to soften them and make them pliable, which helps prevent tearing when rolling.
- Prepare baking dish with sauce: Spread a thin layer of the remaining warm enchilada sauce evenly over the bottom of the greased baking dish to keep the enchiladas moist and to add flavor.
- Fill and roll tortillas: Lay each softened tortilla flat, place a line of the chicken and cheese filling down the center, then tightly roll the tortilla around the filling. Place each rolled enchilada seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly.
- Top with remaining sauce and cheese: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with additional shredded Monterey Jack cheese for a melty, golden topping.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese topping is melted and slightly golden brown.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped cilantro if desired before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Both corn and flour tortillas work; choose based on your preference.
- Softening tortillas in sauce prevents cracking and makes rolling easier.
- Adjust the amount of green chiles for desired spice level.
- Letting the casserole rest ensures enchiladas hold their shape when serving.
- This recipe can be made ahead and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, easy chicken enchiladas, quick Mexican casserole, creamy enchiladas, baked enchiladas
