Description
Make these easy, creamy green chile chicken enchiladas using rotisserie chicken for a quick weeknight meal. You get the bright, zesty flavor of green chiles in a satisfying casserole format.
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 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.
- Stir the shredded chicken into the cream cheese mixture until everything is well combined. This is your filling.
- In a small saucepan over medium heat, gently warm the green enchilada sauce. Do not boil.
- Dip each tortilla briefly into the warm sauce to soften it slightly. This prevents tearing.
- Spread a thin layer of the remaining sauce on the bottom of the prepared baking dish.
- 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.
- Pour the rest of the green enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the top generously with extra shredded Monterey Jack cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with cilantro if you like.
Notes
- Using pre-cooked rotisserie chicken saves significant time for a weeknight dinner.
- If you prefer rolled enchiladas over a casserole, assemble them in layers rather than placing them side-by-side.
- For an extra spicy kick, use hot diced green chiles or add a dash of your favorite hot sauce to the filling.
- You can warm the tortillas in the microwave for 30 seconds wrapped in a damp paper towel if you skip dipping them in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx 2 enchiladas)
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg