20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Warm the sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce. Avoid boiling to maintain sauce consistency and flavor.
- Soften tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften it. This step helps prevent the tortillas from tearing when rolled.
- 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.
- 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.
- 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.
- 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.
- 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
