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Shortcut Green Chicken Chile Enchiladas

These Shortcut Green Chicken Chile Enchiladas are the definition of a weeknight win: cozy, cheesy, and built on a few smart store-bought shortcuts that taste like you spent way more time in the kitchen than you actually did. The cream cheese + green enchilada sauce combo makes the dreamiest, tangiest sauce that pulls everything together beautifully.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For The Sauce
  • 1 12-16oz can green enchilada sauce (your favorite brand)
  • 1 8oz block cream cheese
For The Filling
  • 3 cups shredded rotisserie chicken
  • 4  oz shredded pepper jack cheese (plus 2–3 oz more for topping)
  • 1 cup frozen corn thawed
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • salt + pepper to taste
Tortillas
  • 12-15 small corn tortillas microwave 20ish seconds to make them pliable
Optional Toppings
  • Diced Red Onion
  • Cilantro
  • Avocado
  • Sour Cream
  • Lime Wedges
  • Hot Sauce

Equipment

  • Pan
  • 9 x 13 Baking Dish

Method
 

Make the shortcut sauce
  1. Preheat oven to 375ºF. In a medium saucepan, warm the green enchilada sauce over medium heat. Add the cream cheese and stir until fully melted and smooth. Remove from heat.
Make the filling
  1. In a large bowl, combine the shredded rotisserie chicken, pepper jack cheese (reserve 2–3 oz for topping), thawed corn, garlic powder, cumin, and a pinch of salt.
    Pour half of the warm cream-cheese enchilada sauce over the mixture and stir until everything is coated.
Prepare the baking dish
  1. Spread half of the remaining sauce into the bottom of a 9×9 baking dish.
Fill the enchiladas
  1. Working with one tortilla at a time, spoon the chicken mixture down the center and roll it up. Place seam-side down in the pan.
    Continue until all filling is used. If anything is left in the bowl, scatter it over the top.
Add sauce + cheese
  1. Pour the last of the reserved sauce over the enchiladas. Sprinkle with the remaining 2–3 oz pepper jack (or Mexican blend/Monterey Jack).
Bake
  1. Bake at 375°F for 25–30 minutes, or until the cheese is melty and the edges are bubbling.
Finish + serve
  1. Top with red onion, cilantro, avocado, or any favorite garnishes. Serve warm!

Notes

Be sure to taste for salt! Because of the brand of chicken and sauce we used we did not need to add any extra. Beans, sautéed onions, peppers, etc would also work well inside the mix! If you aren't a fan of corn tortillas you could use 8-10 medium flour tortillas instead!