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Quick Creamy Green Chicken Enchiladas

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A quick and easy 30-minute dinner featuring tender chicken, creamy green enchilada sauce, and melted cheese wrapped in soft tortillas. Perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 3 cups cooked shredded or chopped chicken (rotisserie chicken recommended)
  • 1 (10-ounce) jar green enchilada sauce
  • 1/2 cup sour cream
  • 1 1/2 cups shredded Mexican blend or Monterey Jack cheese
  • 8 to 10 flour or corn tortillas
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Optional: diced jalapeño or fresh lime juice for extra zing

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil or butter in a medium skillet over medium heat. Sauté chopped onion for about 3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. In a mixing bowl, combine shredded chicken, sautéed onion and garlic, 3/4 cup green enchilada sauce, sour cream, cumin, half of the shredded cheese (3/4 cup), salt, and pepper. Mix until evenly coated and creamy but not runny.
  4. Warm tortillas briefly in the microwave for 20 seconds wrapped in a damp paper towel or heat in a dry skillet for 15 seconds per side to prevent cracking.
  5. Spread 1/4 cup green enchilada sauce on the bottom of a 9×13 inch baking dish.
  6. Spoon about 1/3 cup of the chicken filling down the center of each tortilla and roll tightly. Place seam-side down in the baking dish, arranging them snugly side-by-side.
  7. Pour remaining green enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining shredded cheese.
  8. Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly with golden spots.
  9. Let enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges if desired.

Notes

If sauce is too thick, add a splash of chicken broth or water before mixing with chicken filling to keep enchiladas moist but not soggy. Warm tortillas before rolling to prevent cracking. Avoid overfilling tortillas to prevent breaking. Can be assembled ahead and refrigerated for up to 24 hours before baking. Freezes well before baking for up to 2 months.

Nutrition

Keywords: green chicken enchiladas, creamy enchiladas, quick dinner, easy Mexican recipe, weeknight meal, rotisserie chicken recipe

Find it online: https://twinkletaste.com/quick-creamy-green-chicken-enchiladas-recipe-easy-30-minute-dinner-idea/