Description
A quick and easy 30-minute weeknight dinner featuring shredded rotisserie chicken, cream cheese, and green chiles rolled in tortillas with a creamy sauce.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 8 oz full-fat brick cream cheese, softened
- 1 can (4 oz) diced green chiles, drained lightly
- 2 cups shredded Monterey Jack cheese
- 12 large flour tortillas
- 1 cup chicken broth (low-sodium)
- ½ cup full-fat sour cream
- 1 cup green enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Optional garnishes: fresh cilantro, sliced green onions, diced avocado, lime wedges
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix softened cream cheese, shredded chicken, diced green chiles, and half of the Monterey Jack cheese until combined. Season with salt and pepper.
- Warm tortillas in the microwave wrapped in a damp paper towel for 15-20 seconds to make them pliable.
- Lay a tortilla flat, add about ¼ cup of filling, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
- In a skillet, whisk together chicken broth, sour cream, green enchilada sauce, cumin, and chili powder over medium heat until smooth and warm.
- Pour sauce evenly over enchiladas, ensuring they are fully covered. Sprinkle remaining Monterey Jack cheese on top.
- Cover dish tightly with aluminum foil and bake for 15 minutes. Remove foil and bake for another 5 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with cilantro, green onions, and avocado if desired.
Notes
Warm tortillas in the microwave to prevent cracking. Use block cheese and shred it yourself for better melting. Cover with foil while baking to keep tortillas soft. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas per ser
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 3
- Protein: 32
Keywords: enchiladas, chicken dinner, 30 minute meals, easy weeknight dinner, creamy enchiladas, green chile chicken, rotisserie chicken recipes