There’s something about enchiladas that just feels like home. Maybe it’s the warm embrace of melted cheese or the way they fill your belly and your heart at the same time. This recipe for Ready in 15 Minutes Green Chile Chicken Enchiladas is my go-to for busy weeknights when I want to whip up something delicious without sacrificing flavor. I first tried these delightful rolls of joy at a friend’s taco night, and I was instantly hooked! Their secret? A heavenly blend of creamy, spicy goodness that comes together quicker than you can say, “number four at the drive-thru.”
Not only do these enchiladas taste like a fiesta in your mouth, but they are also a breeze to make—perfect for those evenings when you have little time but still want to impress your family or guests. I often say, “Who needs a restaurant when you can enjoy these cheesy beauties right at home?” Now, let’s get rolling!
What’s in Ready in 15 Minutes Green Chile Chicken Enchiladas?
- Cooked shredded chicken: I love using rotisserie chicken for convenience, but you can easily cook and shred your own. It’s a great way to use leftovers, too!
- Green enchilada sauce: The star of the show! I prefer using *Hatch* brand for its vibrant flavor and just the right amount of spice.
- Sour cream: This adds a creamy tanginess to the filling—perfect for balancing the spices.
- Cream cheese: Essential for that rich, velvety texture that makes these enchiladas irresistible.
- Flour tortillas: Soft and pliable, they’re perfect for rolling! Skip the corn tortillas if you want a more tender bite.
- Shredded Mexican cheese blend: Because cheese makes everything better. You can’t go wrong with this melty goodness on top!
- Diced green chiles: These little guys add a pop of flavor. If you’re feeling adventurous… don’t shy away from additional heat!
- Chopped fresh cilantro: A fresh garnish that adds bright flavor and makes everything look extra fancy.
- Garlic powder: Convenience at its best! This adds rich depth to the filling.
- Salt and pepper: Essential to bring all the flavors together!
Are Green Chile Chicken Enchiladas Good for You?
Well, they are a bit of a indulgent treat, but they have some health benefits worth mentioning! The shredded chicken packs a protein punch, which is wonderful for keeping you full and satisfied. Plus, green chiles are low in calories and high in vitamins, especially vitamin C. If you substitute non-fat sour cream and cream cheese for the regular versions, you might just lighten them up a bit. Just remember, you’re balancing decadence with nourishment here. Don’t beat yourself up for enjoying a cheesy, creamy delight now and then—life’s too short! Just pair it with a salad, and you’ll feel extra virtuous.
Ingredients List
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 1 cup cream cheese, softened
- 8 small flour tortillas
- 1 cup shredded Mexican cheese blend
- 1 can (4 oz) diced green chiles, drained
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Make Ready in 15 Minutes Green Chile Chicken Enchiladas?
- Preheat your oven to 350°F (175°C). Get that magic started!
- In a large mixing bowl, combine the shredded chicken, green enchilada sauce, sour cream, cream cheese, garlic powder, diced green chiles, and season with salt and pepper. Mix it all together until it’s well blended; think of it as creating a masterpiece!
- Spread a small amount of the chicken mixture on the bottom of a greased 9×13-inch baking dish. Just a little base layer of goodness.
- Now, take a flour tortilla and fill it with a generous portion of that yummy chicken mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all tortillas and make your dish look cozy.
- Pour any remaining chicken mixture on top, making sure to spread it evenly. This gives it that wow factor when it comes out of the oven!
- Sprinkle the shredded Mexican cheese blend over the top. Let that cheese rain down!
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Try to keep your mouth from watering as the aroma fills your kitchen.
- Once it’s out of the oven, let it cool for a few minutes (we know it’s tough!). Garnish with fresh cilantro before serving. Voila!
A Dash of Extra Flavor
- If you like a little heat, don’t be shy to add diced jalapeños to the chicken mixture.
- Serving suggestion: Try pairing these enchiladas with a side of Mexican rice or a fresh salad to create a complete meal!
- Don’t forget: you can also customize these with whatever fillings your heart desires—black beans, corn, or even some sautéed peppers!
These Green Chile Chicken Enchiladas are bound to be a hit at your table! They’re quick, tasty, and sure to bring smiles—what more can you ask for? If you make them, please share your experience; I absolutely love hearing all about your kitchen adventures. Let’s get rolly in the kitchen! Happy cooking!
