Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas combine tender shredded chicken with a creamy, tangy sauce and just the right amount of spice. Ready in under half an hour, they make a perfect weeknight dinner that’s both satisfying and full of flavor.

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) and 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 with their juice, chopped onion, cumin, and garlic powder. Season with salt and pepper.
3. Step 3: Stir the shredded chicken into the cream cheese mixture until well combined to create the filling.
4. Step 4: Warm the green enchilada sauce gently in a small saucepan over medium heat. Avoid boiling.
5. Step 5: Dip each tortilla briefly into the warm sauce to soften and prevent 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 it tightly, and arrange seam-side down in the baking dish. Repeat for all tortillas.
8. Step 8: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
9. Step 9: Sprinkle extra shredded Monterey Jack cheese generously on top.
10. Step 10: Bake for 20 to 25 minutes until the sauce is bubbly and cheese is melted and lightly golden.
11. Step 11: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• Use rotisserie chicken for quick prep or cook and shred your own chicken breasts for a homemade touch.
• Swap Monterey Jack cheese for pepper jack for a bit more heat.
• For extra flavor, add a squeeze of fresh lime juice to the filling mixture.
• To make it vegetarian, substitute chicken with sautéed mushrooms or black beans.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes. Avoid freezing as the cream cheese mixture may change texture.

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 a few hours ahead and refrigerate before baking. Just cover the dish tightly and bake as directed when ready to serve.

What if I don’t have green enchilada sauce?

You can substitute with red enchilada sauce or mild salsa verde. Adjust seasoning to taste, as these will alter the flavor profile slightly.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

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★★★★★

4.7 from 121 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas combine tender shredded chicken with a creamy, cheesy green chile sauce, all wrapped in soft tortillas and baked to bubbly perfection. Ready in under 30 minutes, this flavorful Mexican-inspired casserole is perfect for a quick and satisfying dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• 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
• 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

Main Ingredients

• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• Additional shredded Monterey Jack cheese for topping
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and for even baking.
2. Make enchilada filling: In a large bowl, mix 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.
3. Add chicken: Stir shredded chicken into the cream cheese mixture until fully combined to create a rich, flavorful filling.
4. Warm enchilada sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce without boiling to enhance its flavor.
5. Soften tortillas: Briefly dip each tortilla into the warm sauce to soften and prevent tearing during rolling.
6. Prepare baking dish base: Spread a thin layer of the remaining enchilada sauce over the bottom of the prepared baking dish.
7. Fill and roll tortillas: Place a line of the chicken filling down the center of each softened tortilla, roll it tightly, and arrange seam-side down in the baking dish. Repeat with all tortillas.
8. Top enchiladas: Pour the remaining green enchilada sauce evenly over the rolled enchiladas, then sprinkle generously with extra shredded Monterey Jack cheese.
9. Bake enchiladas: Bake in the preheated oven for 20 to 25 minutes until sauce is bubbly and cheese is melted and slightly golden.
10. Rest and garnish: Let the casserole rest for 5 minutes post-baking to set. Garnish with chopped cilantro if desired before serving.

Notes

• You can use either corn or flour tortillas based on preference.
• Rotisserie chicken is a great shortcut but any cooked shredded chicken works.
• If you like spicier flavors, add extra diced green chiles or a pinch of chili powder to the filling.
• For a lighter version, substitute sour cream with Greek yogurt.
• Ensure the enchilada sauce is warmed gently to avoid a bitter taste from boiling.
• These enchiladas reheat well and can be frozen for meal prep.

Keywords: green chile chicken enchiladas, quick enchiladas, Mexican casserole, cheesy enchiladas, 20 minute dinner