Description
These Amazing 20-Minute Green Chile Chicken Enchiladas are a quick and flavorful Mexican-inspired casserole featuring shredded chicken, creamy green chile sauce, and melted Monterey Jack cheese. Perfect for a weeknight dinner, these enchiladas pack a punch of zest with green chiles and spices, baked until bubbly and golden.
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
Enchiladas
- 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 baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Make the filling: In a large bowl, mix the softened cream cheese, sour cream, 1 cup shredded Monterey Jack cheese, diced green chiles, chopped onion, ground cumin, and garlic powder. Season the mixture with salt and pepper to taste for a balanced flavor.
- Add chicken to filling: Stir the shredded cooked chicken into the cream cheese mixture until all ingredients are thoroughly combined and the filling is creamy.
- Warm the sauce: In a small saucepan over medium heat, gently warm the green enchilada sauce, taking care not to let it boil, which can alter the flavor and texture.
- Soften tortillas: Briefly dip each tortilla into the warm enchilada sauce to soften them slightly. This step helps prevent tortillas from tearing when rolled.
- Prepare baking dish base: Spread a thin layer of the remaining green enchilada sauce on the bottom of the prepared baking dish to keep the enchiladas moist and enhance flavor.
- Fill and roll tortillas: Place a line of the chicken and cheese filling down the center of each softened tortilla. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged neatly.
- Add sauce and cheese on top: Pour the rest of the green enchilada sauce evenly over the rolled enchiladas to coat them well, then sprinkle extra shredded Monterey Jack cheese generously on top.
- Bake enchiladas: Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and slightly golden brown.
- Rest and garnish: Let the casserole rest for 5 minutes after baking to allow flavors to meld and slicing to be easier. Garnish with chopped cilantro if desired before serving.
Notes
- Use rotisserie chicken to save prep time and add extra flavor.
- Adjust the spice level by choosing mild or hot diced green chiles.
- Tortillas can be corn or flour based on personal preference or dietary needs.
- If cream cheese is hard, soften it by microwaving for 20-30 seconds to ensure easy mixing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower calorie option, use reduced-fat cream cheese, sour cream, and cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, quick enchiladas, Mexican casserole, baked enchiladas, easy chicken dinner
