And for tonight’s dinner recipe…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.
I also often use Simple Shredded Chicken for Meal Prep, which is simpler and cooked in the oven.
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 🙂
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.
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*
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.
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 😉
And I gotta give my little dude the credit he deserves for helping make this delicious dinner!
Good job, buddy 🙂
If you like Green Chile Chicken Enchiladas, here are more recipe ideas to try…
Here’s the Smoked Mexican Chicken recipe
Green Chile Chicken Enchiladas
Such an easy and delicious recipe for chicken enchiladas!
- 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
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.
Add 1 cup of the cheese to the chicken mixture, stir until evenly mixed. Set the remaining cheese aside.
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.
Evenly distribute the chicken mixture in the center of the 6 tortillas, roll them up and place in the casserole dish, seam side down.
Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining cheese over top,
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.
Serve with cilantro sprinkled on top if desired.