Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful meal perfect for busy weeknights. With tender shredded chicken, creamy cheese filling, and vibrant green enchilada sauce, they bring a satisfying taste of Tex-Mex right to your table.

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

• For extra heat, add chopped jalapeños or a dash of hot sauce to the filling mixture.
• Use flour tortillas for a softer texture or corn tortillas for a traditional taste.
• Substitute cooked chicken with shredded rotisserie turkey or even cooked beans for a vegetarian twist.
• Make the dish ahead by assembling it and refrigerating for up to 24 hours before baking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, about 15 minutes, to keep them moist and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen, adding extra time to bake until heated through.

What can I use if I don’t have green enchilada sauce?

If you don’t have green enchilada sauce, you can substitute with salsa verde or make a simple sauce by blending green chiles with tomatillos, garlic, and spices.

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

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★★★★★

4.4 from 67 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas are a flavorful and easy-to-make Mexican-inspired dish. Featuring tender shredded chicken combined with creamy cheese, tangy green chiles, and warm enchilada sauce, these enchiladas are baked to bubbly perfection. Ideal for a quick weeknight dinner, they deliver comforting cheesy goodness with a hint of spice in under 30 minutes.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 6
• 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
• 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

Enchiladas

• 10 corn or flour tortillas
• 1 (10 oz) can green enchilada sauce
• Additional shredded Monterey Jack cheese for topping (about 1/2 cup)
• Optional: Chopped cilantro for garnish

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and prepare for baking.
2. Make the Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup Monterey Jack cheese, drained diced green chiles, chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper to taste, then stir in the shredded chicken until fully incorporated.
3. Warm the Enchilada Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce until heated through but do not let it boil; this keeps the flavors fresh and intact.
4. Soften the Tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften them. This makes them more pliable and prevents tearing during rolling.
5. Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place a line of the chicken filling down the center of each tortilla, then roll them tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
6. Top and Bake: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with extra shredded Monterey Jack cheese on top. Bake uncovered for 20 to 25 minutes or until the sauce is bubbly and the cheese is melted and starting to turn golden brown.
7. Rest and Serve: Remove the baking dish from the oven and allow the enchiladas to rest for 5 minutes. Garnish with chopped cilantro if desired, then serve warm.

Notes

• You can use either corn or flour tortillas depending on your preference; corn provides more traditional flavor while flour tortillas are softer and less likely to tear.
• If you prefer spicier enchiladas, add diced jalapeños into the filling or use a hotter green enchilada sauce.
• Rotisserie chicken is a great shortcut, but cooked shredded chicken breast or thigh also works well.
• Make sure not to boil the enchilada sauce to retain its flavor and consistency.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.

Keywords: green chile chicken enchiladas, easy enchilada recipe, 20 minute enchiladas, Mexican chicken dinner, baked enchiladas