Print

20-Minute Green Chile Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful Mexican-inspired dish featuring tender shredded chicken, tangy green enchilada sauce, creamy cheese filling, and a hint of spice. Perfect for a cozy weeknight dinner, they combine the richness of cream cheese and sour cream with the zest of diced green chiles and cumin, baked to bubbly perfection and topped with Monterey Jack cheese and fresh cilantro.

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

Additional Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
  2. Prepare Filling: In a large bowl, combine softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, diced green chiles (with their juice), chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste. Mix until smooth and well incorporated.
  3. Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture until the filling is evenly combined and creamy.
  4. Warm Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce, stirring occasionally. Avoid boiling to preserve flavor and consistency.
  5. Soften Tortillas: Quickly dip each tortilla one at a time into the warm enchilada sauce to soften them slightly; this makes rolling easier and prevents tearing.
  6. Prepare Baking Dish: Spread a thin layer of the warmed enchilada sauce on the bottom of the greased baking dish to prevent sticking.
  7. Fill and Roll Tortillas: Place a line of filling along the center of each softened tortilla. Roll the tortilla tightly around the filling and arrange seam-side down in the prepared baking dish. Repeat with all tortillas.
  8. Top with Sauce: Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered.
  9. Add Cheese Topping: Sprinkle generously with extra shredded Monterey Jack cheese over the top of the sauced enchiladas.
  10. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
  11. Rest and Garnish: Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired to add freshness.

Notes

  • Use rotisserie chicken to save time or shred leftover cooked chicken.
  • If preferred, white corn tortillas add a traditional touch, but flour tortillas work well too.
  • Adjust the amount of diced green chiles or add jalapeños for extra heat.
  • Ensure not to boil the enchilada sauce to maintain its flavor and texture.
  • Letting the dish rest before serving helps the flavors meld and makes slicing easier.

Keywords: green chile chicken enchiladas, quick enchiladas, Mexican chicken casserole, baked enchiladas, creamy chicken enchiladas

Find it online: https://savorandsimmer.com/20-minute-green-chile-chicken-enchiladas-recipe/