20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas bring a flavorful twist to a classic dish with a creamy, cheesy filling and zesty green enchilada sauce. Perfect for a quick weeknight dinner that doesn’t compromise on taste.

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

• Use rotisserie chicken to save time without sacrificing flavor.
• For extra heat, add chopped jalapeños or a dash of hot sauce to the filling mixture.
• Swap Monterey Jack for Pepper Jack cheese for a spicy twist.
• To make it gluten-free, be sure to use corn tortillas labeled gluten-free.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or microwave in short bursts to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for a few hours before baking. Just increase baking time slightly if baking from chilled.

What can I substitute if I don’t have cream cheese?

You can use a mixture of ricotta cheese and sour cream for a similar creamy texture, though the flavor will be slightly different.

20-Minute Green Chile Chicken Enchiladas Recipe

Print Recipe

★★★★★

5 from 58 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas combine tender shredded chicken with a creamy, flavorful green chile sauce and melted Monterey Jack cheese for a quick and delicious Tex-Mex meal. Ready in under 45 minutes, this recipe is perfect for weeknights when you want comforting, cheesy enchiladas without a long prep time.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 enchiladas (serves 6) 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

Other Ingredients

• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
2. Make filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup Monterey Jack cheese, diced green chiles, chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste. Mix well until fully incorporated.
3. Add chicken: Fold the cooked, shredded chicken into the cream cheese mixture, stirring until all ingredients are evenly blended. This mixture will be your enchilada filling.
4. Warm the sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce. Avoid boiling to maintain sauce consistency and flavor.
5. Soften tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften it. This step helps prevent the tortillas from tearing when rolled.
6. Prepare baking dish: Spread a thin layer of the warmed enchilada sauce over the bottom of the greased baking dish to keep the enchiladas moist during baking.
7. Assemble enchiladas: Place a line of filling down the center of each softened tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish. Repeat until all tortillas are used.
8. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Then sprinkle generously with additional shredded Monterey Jack cheese to create a melty, golden topping.
9. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.
10. Rest and garnish: Allow the casserole to rest for 5 minutes after baking to set. Garnish with chopped cilantro if desired before serving.

Notes

• You can use either corn or flour tortillas based on personal preference.
• For extra heat, add chopped jalapeños or hot sauce to the filling mixture.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Use rotisserie chicken to save time or cook and shred your own chicken breasts.
• If you prefer, substitute Monterey Jack cheese with a Mexican cheese blend or cheddar.
• To make this dish gluten-free, ensure tortillas and enchilada sauce are labeled gluten-free.

Keywords: green chile chicken enchiladas, quick enchiladas, Mexican casserole, cheesy chicken enchiladas, easy dinner recipes