Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes

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why make this recipe

This dish cooks fast and fills the table. It tastes rich and bright from the green chiles and cheese. You get a warm, creamy meal in about 40 minutes. It works for weeknights and guests.

introduction

These Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes are simple and creamy. You mix shredded chicken with mild spice, roll in tortillas, and bake with a sour cream green sauce. If you like creamy chicken dishes, try this creamy chicken and spinach casserole for a different easy dinner.

how to make Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes

Follow the steps below to make the enchiladas fast and easy. Prep takes only a few minutes, then bake until hot and bubbly.

Ingredients :

• 2 cups cooked shredded chicken
• 1 (4 oz) can diced green chiles
• 1 (10 oz) can green enchilada sauce
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste

Directions :

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix shredded chicken, green chiles, garlic powder, cumin, salt, and pepper.
3. In another bowl, combine green enchilada sauce and sour cream.
4. Spread a thin layer of the sauce mixture in the bottom of a baking dish.
5. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
6. Pour remaining sauce over the enchiladas and sprinkle with cheese.
7. Bake for 20-25 minutes until bubbly and golden.
8. Let cool slightly before serving.

how to serve Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes

Serve hot with a side of rice or a simple salad. Add fresh cilantro, lime wedges, or sliced avocado if you like. Spoon any extra sauce from the dish over each plate.

how to store Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes

Let the enchiladas cool to room temperature. Cover tightly and place in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Irresistible Creamy Green Chile Chicken Enchiladas in 40 Minutes

• Use rotisserie chicken to save time.
• Warm tortillas briefly so they roll without cracking.
• Taste the chicken mix and adjust salt and pepper before filling.
• Use a baking dish that fits the tortillas snugly to keep them from unrolling.

variation (if any)

• Make it spicy: add chopped jalapeño or use hot green chiles.
• Use corn tortillas for a different texture (soften them first in a damp towel).
• Swap Monterey Jack for cheddar or pepper jack for more kick.
• Add black beans or corn to the chicken mix for extra bulk.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Q: Can I use leftover chicken?
A: Yes. Leftover cooked shredded chicken works great.

Q: Can I make this dairy-free?
A: You can use dairy-free sour cream and a vegan cheese. Texture and taste will change but it will still work.

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