Description
These Amazing 20-Minute Green Chile Chicken Enchiladas are a delicious and quick meal perfect for busy weeknights. Tender shredded chicken mixed with a creamy blend of cream cheese, sour cream, diced green chiles, and spices is wrapped in soft tortillas, topped with green enchilada sauce and melted Monterey Jack cheese. Baked to bubbly perfection and garnished with fresh cilantro, these enchiladas deliver vibrant flavors and comforting textures in under 30 minutes.
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
Other 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 Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and to prepare for the enchilada assembly.
- Make Filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup shredded Monterey Jack cheese, diced green chiles with their juices, chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste. Mix well until smooth and creamy.
- Add Chicken: Stir the shredded cooked chicken into the cream cheese mixture until everything is evenly combined, creating a flavorful filling ready for the tortillas.
- Warm Sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce, stirring occasionally. Avoid boiling to preserve flavor and consistency.
- Soften Tortillas: Dip each tortilla briefly into the warm enchilada sauce to soften them slightly, which helps prevent tearing when rolling.
- Prepare Baking Dish: Spread a thin layer of the warm enchilada sauce across the bottom of the greased baking dish to keep the enchiladas moist and flavorful.
- Assemble Enchiladas: Place a line of the chicken filling down the center of each softened tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged evenly.
- Top with Sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas to coat thoroughly and enhance flavor.
- Add Cheese: Sprinkle extra shredded Monterey Jack cheese generously over the top of the enchiladas for a cheesy, golden crust.
- Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes or until the sauce is bubbly and the cheese is melted and lightly browned.
- Rest and Garnish: Remove the dish from the oven and let the enchiladas rest for 5 minutes to set. Garnish with chopped cilantro before serving if desired.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Softening the tortillas in the sauce prevents cracking while rolling.
- You can use corn or flour tortillas depending on your preference.
- Add jalapeños or hot sauce to the filling for extra heat.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, quick enchiladas, Mexican chicken recipe, creamy chicken enchiladas, baked enchiladas
