Green Chile Chicken Enchiladas
Meals

Green Chile Chicken Enchiladas

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And for tonight’s dinner…Green Chile Chicken Enchiladas.

I am a planner when it comes to dinner.

I plan ahead what I will make for the week (I even have a menu board in my kitchen) and prep the ingredients that I can on the weekend. It makes being a busy, working mom just a little easier during the week.

I made a whole Smoked Mexican Chicken over the weekend and shredded it for tacos last night.

Smoked Mexican Chicken

I also often use Simple Shredded Chicken for Meal Prep, which is simpler and cooked in the oven.

Meal Prep Chicken

How to Make Green Chile Chicken Enchiladas

My son helped me make this, he’s 7 and loves to cook already, and he even said I better give him credit in the post 🙂

making bacon

Once you have the cooked, shredded chicken waiting for you in the fridge, it only takes a few minutes to throw this dish together.

Start by mixing together green enchilada sauce (or green chile sauce), sour cream, and a can of green chilies.

Green chilies are mild, not at all spicy so even my 7 year old loves this dish.

Add some hot sauce if you do prefer a little kick.

Mix about 1 cup of this mixture in with the chicken and some cheese. This will be the enchilada filling.

Green Chile Chicken Enchiladas

Put a few spoonfuls in the center of each flour tortilla.

Use corn tortillas if you prefer, it’s more traditional, but my family doesn’t like them…

and isn’t it just all about making your family happy?! *sarcasm*

Green Chile Chicken Enchiladas

Coat the bottom of a casserole dish with some olive oil and a thin layer of the enchilada sour cream mix.

This will prevent sticking.

Once you roll the tortillas stuffed with chicken, lay them seam side down.

Cover with the remaining sauce and cheese.

Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas

Bake at 400 degrees for 20 minutes, turning the broiler on high if you want the cheese golden and crispy.

All that’s left to do now is enjoy Green Chile Chicken Enchiladas …and well, maybe the dishes 😉

Green Chile Chicken Enchiladas

And I gotta give my little dude the credit he deserves for helping make this delicious dinner!

Good job, buddy 🙂

Green Chile Chicken Enchiladas

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If you like Green Chile Chicken Enchiladas, here are more recipe ideas to try…

Here’s the Smoked Mexican Chicken recipe

Cheesy Chicken Mexican Casserole

Cheesy Chicken Mexican Casserole

Turkey Sausage and Poblano Breakfast Enchiladas

Turkey Sausage and Poblano Breakfast Enchiladas

Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Green Chile Corn Casserole

Green Chile Corn Casserole

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Green Chile Chicken Enchiladas
5 from 1 vote
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Green Chile Chicken Enchiladas

Such an easy and delicious recipe for chicken enchiladas!

Course Main Course
Cuisine Mexican
Keyword Chicken, Easy Dinner, Enchilada, Green Chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 enchiladas
Calories 545 kcal
Author Cheri Renee

Ingredients

  • 1 14 oz can green enchilada sauce or green chile sauce
  • 1 4 oz can diced green chilies
  • 1 cup sour cream
  • 3 cups cooked, shredded chicken
  • 2 cups shredded cheese of choice
  • 6 fajita size flour tortillas
  • olive oil
  • Optional: cilantro for garnish

Instructions

  1. In a bowl, mix together the green enchilada sauce, diced green chilies, and sour cream. Combine 1 cup of this mixture with the shredded chicken and set the rest aside.

  2. Add 1 cup of the cheese to the chicken mixture, stir until evenly mixed. Set the remaining cheese aside.

  3. Grease the bottom of a casserole dish with some olive oil, and spread just a spoonful of the enchilada sour cream mixture and spread it evenly. 

  4. Evenly distribute the chicken mixture in the center of the 6 tortillas, roll them up and place in the casserole dish, seam side down.

  5. Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining cheese over top,

  6. Place in a 400 degree oven for 20 minutes. If you prefer a crispier top set the broiler on high for the last minute of cooking.

  7. Serve with cilantro sprinkled on top if desired.

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