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, 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 is your filling.

Step 4: In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not boil.

Step 5: Dip each tortilla briefly into the warm sauce to soften it slightly. This prevents 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 cilantro if you like.

Tips & Variations

Use rotisserie chicken to save time on cooking and shredding.

For extra heat, add a few dashes of hot sauce or substitute diced jalapeños for the green chiles.

Try mixing in black beans or corn into the filling for added texture and nutrition.

Flour tortillas are less likely to tear than corn, but both work well—choose your preference.

Leftover enchiladas can be assembled in advance and baked just before serving.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to keep the texture crisp and the cheese melty. Alternatively, microwave individual portions, though the tortillas may be softer.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover the dish with foil, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.

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 a mild green chili sauce. Alternatively, make a quick sauce by blending tomatillos, green chilies, onion, garlic, and some broth.