Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
- 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) and lightly grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- 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.
- Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture until the filling is even and fully combined.
- 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.
- Soften Tortillas: Briefly dip each tortilla into the warm green enchilada sauce to soften them slightly, making them flexible and preventing tearing when rolling.
- 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.
- 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.
- 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.
- 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.
- 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
