GREEN CHILE CHICKEN ENCHILADAS

Easy Enchilada Recipe

Did you know I’m half Mexican? Anyone who knows me is pretty surprised when they find this out because I’m pretty darn white. Although I may be white I still LOVE to cook Mexican dishes. One of the recipes I make all the time is Green Chile Chicken Enchiladas. Not only are they so easy but they are so good and are a hit at any function! I also like that they are easy to make in mass quantities and are also good if you make and freeze them.

They only require a few ingredients to make, like corn tortillas, chicken, sour cream, green chiles, cheese, salt, pepper and enchilada sauce. I usually have all these ingredients on hand so we make them quite often. It’s also a great recipe to make to give to those who are stocking up on freezer meals. I love giving these enchiladas (frozen) to new moms so they have a simple and delicious dinner for their families. \

How to Make Chicken Enchiladas:

1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
2. In a small skillet, bring enchilada sauce to boil and then remove from heat.
3. Dip each tortilla into heated sauce for a few seconds to soften.
4. Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center!).
5. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
6. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
7. Bake 20 minutes at 350.

This recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan!

Easy Chicken Enchilada Recipe

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas!

Course Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 588 kcal

Author Kristyn Merkley

INGREDIENTS

• 2 c chicken cooked and shredded
• 2 c monterey jack cheese shredded
• 19 oz. Las Palmas green chile enchilada sauce
• 1 c sour cream
• 6-8 corn tortillas
• 4.5 oz can chopped green chiles
• salt and pepper

INSTRUCTIONS

1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
3. Dip each tortilla into heated sauce for a few seconds to soften.
4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)
5. Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
7. Bake 20 minutes at 350.

RECIPE NOTES

FOR A 9×13 PAN… INGREDIENTS:

• 3 – 4 CUPS CHICKEN
• 3 CUPS MONTEREY JACK CHEESE
• 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
• 12-15 CORN TORTILLAS
• 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
• 1 1/2 – 2 CUPS SOUR CREAM
• SALT & PEPPER