Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas are a flavorful and easy dinner option perfect for busy weeknights. Packed with tender shredded chicken and creamy, cheesy green chile sauce, they come together quickly and bake to bubbly perfection. Enjoy a delicious Mexican-inspired meal without spending hours in the kitchen.

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 and add extra flavor to the filling.
• For extra heat, add chopped jalapeños or a sprinkle of cayenne pepper to the filling.
• Try mixing in some black beans or corn for added texture and nutrition.
• If you prefer a milder dish, substitute the green chiles with mild diced green peppers.
• To make it gluten-free, be sure to use corn tortillas and verify that your enchilada sauce is gluten-free.

Storage

Store any 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 until hot. For longer storage, enchiladas freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator 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 unbaked for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can use ricotta or Greek yogurt for a lighter texture, but the flavor and creaminess will be different.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick, flavorful Mexican-inspired casserole featuring tender shredded chicken, creamy green chile sauce, and melted Monterey Jack cheese. Perfect for a weeknight dinner, they combine spicy, tangy, and cheesy elements for a comforting meal that’s easy to prepare and bake.

• Author: Elias
• 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 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) and lightly grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
2. Mix Filling: In a large bowl, combine softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles (with juice), chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste and mix until smooth and well blended.
3. Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture until the filling is even and fully combined.
4. Warm Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce until hot but not boiling. This helps to soften the tortillas and infuse flavor.
5. Soften Tortillas: Briefly dip each tortilla into the warm green enchilada sauce to soften them slightly, making them flexible and preventing tearing when rolling.
6. Prepare Baking Dish: Spread a thin layer of the remaining green enchilada sauce evenly over the bottom of the prepared baking dish to keep enchiladas moist and flavorful.
7. Fill and Roll Tortillas: Lay each softened tortilla flat, place a line of filling along the center, and roll tightly. Arrange each rolled enchilada seam-side down in the baking dish in a single layer until all are filled.
8. Add Sauce and Cheese: Pour the rest of the warmed green enchilada sauce evenly over the rolled enchiladas, then sprinkle extra shredded Monterey Jack cheese generously on top for a cheesy crust.
9. Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden brown.
10. Rest and Garnish: Remove from the oven and let the casserole rest for 5 minutes to set. Garnish with freshly chopped cilantro if desired before serving.

Notes

• Rotisserie chicken saves time and adds great flavor.
• Use corn tortillas for a traditional taste or flour tortillas for a softer texture.
• Warming the sauce and dipping tortillas prevents cracking during rolling.
• Letting the casserole rest after baking helps the filling to firm up for easier slicing.
• For extra spice, add chopped jalapeños or extra green chiles into the filling.

Keywords: green chile chicken enchiladas, quick enchiladas, Mexican casserole, creamy chicken enchiladas, easy dinner, baked enchiladas