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: 2 (7 ounce) cans fire roasted diced green chilies, mild; 1 (4 ounce) can fire roasted diced green chilies, hot; 1 small onion, diced; 3 tablespoons olive oil; 1 tablespoon butter; 3 tablespoons minced garlic cloves; 1/4 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 (14 ounce) can garlic roasted seasoned chicken broth; 2 cups chicken broth, divided; 18 (7 -8 inch) corn tortillas; 3 cups shredded cooked chicken, see note; 2 cups monterey jack and cheddar cheese blend (mexican blend shredded); sour cream (optional)

Servings: persons

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

1
Preheat oven to 400Au00b0.
2
Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3
Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4
Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
5
Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
6
Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.

1298

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 (7 ounce) cans fire roasted diced green chilies, mild, 1 (4 ounce) can fire roasted diced green chilies, hot, 1 small onion, diced, 3 tablespoons olive oil, 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.

Green Chile Chicken Enchiladas

How did you like this recipe?

Frequently Asked Questions