Amazing 20-Minute Green Chile Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- Add chicken: Stir shredded chicken into the cream cheese mixture until fully combined to create a rich, flavorful filling.
- Warm enchilada sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce without boiling to enhance its flavor.
- Soften tortillas: Briefly dip each tortilla into the warm sauce to soften and prevent tearing during rolling.
- Prepare baking dish base: Spread a thin layer of the remaining enchilada sauce over the bottom of the prepared baking dish.
- 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.
- Top enchiladas: Pour the remaining green enchilada sauce evenly over the rolled enchiladas, then sprinkle generously with extra shredded Monterey Jack cheese.
- Bake enchiladas: Bake in the preheated oven for 20 to 25 minutes until sauce is bubbly and cheese is melted and slightly golden.
- 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
