Dinner

Amazing 20-Minute Green Chile Chicken Enchiladas Recipe

BySarah Summers February 13, 2026February 13, 2026

Introduction

These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful meal perfect for busy weeknights. Tender shredded chicken is combined with creamy cheese and green chiles, then baked in a zesty green enchilada sauce. Enjoy a comforting dish with minimal fuss and maximum taste.

The image shows two rolled enchiladas on a white plate placed on a white marbled surface. Each enchilada has three visible layers: a soft, golden-brown tortilla on the outside, a middle layer filled with shredded chicken, and a smooth green sauce coating the bottom and some parts of the top. The top layer has melted, lightly browned cheese with small browned spots and a slightly crispy texture. The chicken inside looks moist with some white and light brown shades, and the green sauce looks thick and slightly chunky. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large bowl, mix the softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, diced green chiles, chopped onion, ground cumin, and garlic powder. Season with salt and pepper.
Step 3: Stir the shredded chicken into the cream cheese mixture until everything is well combined. This will be your filling.
Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Avoid boiling.
Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly, which helps prevent tearing.
Step 6: Spread a thin layer of the remaining sauce on the bottom of the prepared baking dish.
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.
Step 8: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
Step 9: Sprinkle the top generously with extra shredded Monterey Jack cheese.
Step 10: Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
Step 11: Let the casserole rest for 5 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

Use rotisserie chicken to save time and add flavor.
Try adding a diced jalapeño for extra heat.
Substitute Monterey Jack with Pepper Jack cheese for a spicier kick.
Warm tortillas just enough to make them pliable but not soggy.
For a lighter version, use reduced-fat cream cheese and sour cream.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual servings until hot. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

The image shows two rolled enchiladas placed side by side on a white plate, resting on a white marbled surface. Each enchilada has multiple visible layers: shredded chicken filling inside with a soft tortilla wrap, topped generously with melted cheese that is golden brown and bubbly on one side and creamy white with herbs on the other. A green sauce covers the bottom of the enchiladas, creating a moist base. The textures vary from soft chicken and tortilla to creamy and slightly crispy cheese on top. Photo taken with an iphone --ar 4:5 --v 7

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 them before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze the enchiladas?

Absolutely. Freeze the fully assembled enchiladas before baking, wrapped tightly in foil or plastic wrap. Bake from frozen at 375°F (190°C) for about 40-50 minutes, covered with foil until heated through, then uncover to brown the cheese.