Green Chile Chicken Enchiladas Recipe

Name: Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas (flour can be used, too); 2 tablespoons vegetable oil; ½ cup onion, chopped; 6 ounces canned diced green chiles; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon cumin; ½ cup bottled salsa; 2 (15 ounce) cans green enchilada sauce (or 1 big can, I think 32 oz.); 6 cups cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time); 2 cups chihuahua cheese, shredded (Mexican cheese found in specialty cheese case)

Servings: persons

12 corn tortillas (flour can be used, too)
2 tablespoons vegetable oil
½ cup onion, chopped
6 ounces canned diced green chiles
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ cup bottled salsa
2 (15 ounce) cans green enchilada sauce (or 1 big can, I think 32 oz.)
6 cups cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time)
2 cups chihuahua cheese, shredded (Mexican cheese found in specialty cheese case)

1
Heat oven to 350 degrees.
2
Wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft.
3
Meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, saute onion in oil for 3-4 minutes.
4
Add spices and green chilies, cooking over a low heat.
5
Add salsa and chicken, increasing heat to medium and stir until hot.
6
(If the mixture seems dry, add a little enchilada sauce.
7
).
8
In the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce.
9
Place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down.
10
Pour the remaining sauce over the top and sprinkle with cheese.
11
Bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned.

1164

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 corn tortillas (flour can be used, too), 2 tablespoons vegetable oil, ½ cup onion, chopped, 6 ounces canned diced green chiles, and more.

Yes, Green Chile Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions