20-Minute Green Chile Chicken Enchiladas Recipe
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful Mexican-inspired dish featuring tender shredded chicken, creamy cheese filling, and zesty green chile enchilada sauce. Baked until bubbly and topped with melted Monterey Jack cheese, these enchiladas are perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 enchiladas (serves 6-8) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling and Sauce
- 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
- 1 (10 oz) can green enchilada sauce
Tortillas and Garnish
- 10 corn or flour tortillas
- Optional: Chopped cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prepare it for the enchiladas.
- Prepare Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles with their juice, chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper to enhance the flavor.
- Mix Chicken: Stir the shredded cooked chicken into the cream cheese mixture until it is fully incorporated and the filling is well combined.
- Warm Sauce: Place the green enchilada sauce in a small saucepan and gently heat over medium heat. Warm it without allowing it to reach a boil to preserve the sauce’s flavors.
- Soften Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften them slightly, making them pliable and preventing tearing when rolling.
- Prepare Baking Dish: Spread a thin layer of the remaining enchilada sauce evenly on the bottom of the greased baking dish. This prevents sticking and adds flavor.
- Assemble Enchiladas: Place a line of the 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 this process with all tortillas, arranging them side by side.
- Add Sauce and Cheese: Pour the rest of the warmed green enchilada sauce evenly over the assembled enchiladas. Sprinkle generously with additional shredded Monterey Jack cheese on top.
- Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and slightly golden on top.
- Rest and Garnish: Remove the baking dish from the oven and let it rest for 5 minutes to allow flavors to settle and make serving easier. Garnish with chopped cilantro if desired before serving.
Notes
- Rotisserie chicken is a great shortcut, but any cooked shredded chicken works well.
- Both corn and flour tortillas can be used based on preference; dipping in sauce softens them to prevent cracking.
- Warming the enchilada sauce gently is important to avoid boiling which can alter the flavor.
- If you like spice, consider adding some chopped jalapeños or a pinch of cayenne pepper to the filling.
- This dish can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
Keywords: green chile chicken enchiladas, quick enchiladas, Mexican chicken recipe, baked enchiladas, creamy chicken enchiladas
