Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful Mexican-inspired dish perfect for busy weeknights. Tender shredded chicken is combined with creamy cheese and green chiles, rolled in soft tortillas, smothered in tangy green enchilada sauce, topped with melted Monterey Jack cheese, and baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 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
- 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
Assembly & Topping
- 10 corn or flour tortillas
- 1 (10 oz) can green enchilada sauce
- Additional shredded Monterey Jack cheese for topping (approximately 1/2 cup)
- Optional: Chopped cilantro for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking during baking.
- Make the Filling: In a large bowl, combine softened cream cheese, sour cream, 1 cup shredded Monterey Jack cheese, diced green chiles with their juice, chopped onion, ground cumin, and garlic powder. Season well with salt and pepper. Stir until smooth and well blended.
- Add Chicken: Fold the shredded cooked chicken into the cream cheese mixture, mixing thoroughly to evenly distribute all ingredients. This mixture will serve as your enchilada filling.
- Warm the Sauce: Pour the green enchilada sauce into a small saucepan and gently warm it over medium heat. Avoid boiling to maintain flavor and texture.
- Soften the Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften slightly, which helps prevent tearing when rolling.
- Prepare Baking Dish: Spread a thin layer of the warmed green enchilada sauce across the bottom of your greased 9×13 inch baking dish.
- Assemble Enchiladas: Place a line of the chicken and cheese filling down the center of each softened tortilla. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged neatly.
- Top and Cover: Pour the remaining green enchilada sauce evenly over the rolled enchiladas to coat them thoroughly.
- Add Extra Cheese: Sprinkle additional shredded Monterey Jack cheese generously over the top to create a gooey, golden crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the sauce is bubbling and the cheese on top has melted and turned slightly golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped cilantro if desired for a fresh finish.
Notes
- Using rotisserie chicken saves time and adds flavor.
- For a spicier dish, add chopped jalapeños or hot salsa to the filling.
- Both corn and flour tortillas work well; corn provides a more traditional Mexican taste.
- If cream cheese is not softened, microwave it for 15-20 seconds to ease mixing.
- To make it gluten-free, ensure to use corn tortillas and verify that sauce and other ingredients are gluten-free.
- This dish can be prepared in advance, assembled, covered, and refrigerated; bake just before serving.
Keywords: Green Chile Chicken Enchiladas, Quick Mexican Dinner, Creamy Chicken Enchiladas, Easy Enchilada Recipe, Baked Chicken Enchiladas
