20-Minute Green Chile Chicken Enchiladas Recipe
Introduction
These Amazing 20-Minute Green Chile Chicken Enchiladas are a flavorful and comforting meal perfect for busy weeknights. Loaded with creamy cheese, tender chicken, and a spicy green chile sauce, they come together quickly and bake to bubbly perfection.
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). 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 everything is well combined. This is your filling.
- Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not boil.
- Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly. This prevents 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 the tortilla tightly and place it 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 the top generously with extra shredded Monterey Jack cheese.
- Step 10: Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Step 11: Let the casserole rest for 5 minutes before serving. Garnish with cilantro if you like.
Tips & Variations
- Use rotisserie chicken for a quick and flavorful shortcut.
- Swap Monterey Jack cheese for mozzarella or cheddar if preferred.
- Add a splash of lime juice or a pinch of chili powder to the filling for extra zing.
- For a vegetarian option, replace chicken with black beans or sautéed vegetables.
- Serve with sour cream, avocado slices, or a fresh salsa for added freshness.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave in short bursts. Avoid microwaving for too long to keep the tortillas from becoming soggy.
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 a day in advance and keep them covered in the refrigerator. Bake them just before serving to maintain freshness and texture.
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 mild green chili sauce. Adjust the seasoning to taste to keep the flavor balanced.
Print20-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
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
