Description
This Amazing 20-Minute Green Chile Chicken Enchiladas recipe is a quick and flavorful Mexican-inspired dish featuring tender shredded chicken enveloped in creamy, cheesy green chile sauce. Perfect for a family dinner or gatherings, it combines the tang of sour cream, mild heat from green chiles, and the melty goodness of Monterey Jack cheese, all baked to bubbly perfection.
Ingredients
Scale
Enchilada 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 & Sauce
- 10 corn or flour tortillas
- 1 (10 oz) can green enchilada sauce
- Extra shredded Monterey Jack cheese for topping
Garnish
- Optional: Chopped cilantro for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare the filling: In a large bowl, combine the softened cream cheese, sour cream, 1 cup shredded Monterey Jack cheese, diced green chiles with their juice, chopped onion, ground cumin, and garlic powder. Season with salt and pepper to taste and mix thoroughly.
- Mix chicken with filling: Stir the shredded chicken into the cream cheese mixture until it is fully incorporated, creating a rich and creamy filling.
- Warm the enchilada sauce: In a small saucepan over medium heat, gently heat the green enchilada sauce. Avoid boiling to preserve the flavor and consistency.
- Soften tortillas: Briefly dip each tortilla into the warm enchilada sauce. This softens them, making them more pliable and less likely to tear when rolled.
- Prepare the baking dish: Spread a thin layer of the warmed enchilada sauce evenly over the bottom of the greased baking dish to prevent sticking and add flavor.
- Fill and roll tortillas: Place a line of the chicken filling down the center of each softened tortilla. Roll each tortilla tightly and place seam-side down into the baking dish. Repeat until all tortillas are filled and snugly arranged.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then, generously sprinkle extra shredded Monterey Jack cheese on top to create a cheesy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Rest and garnish: Let the enchiladas rest for 5 minutes after baking to set. Garnish with chopped cilantro if desired, and serve warm.
Notes
- You can use either corn or flour tortillas based on your preference, but corn tortillas provide a more traditional flavor.
- Rotisserie chicken is an excellent time saver and adds extra flavor, but you can use any cooked chicken.
- Be sure not to boil the enchilada sauce; gentle warming helps preserve its flavor and texture.
- The recipe can be doubled easily for larger gatherings.
- For extra spice, add chopped jalapeños or a pinch of cayenne pepper to the filling mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, quick enchiladas recipe, Mexican chicken enchiladas, cheesy chicken enchiladas, easy dinner recipe
