Green Chili and Chicken Enchiladas
Enchiladas are easily one of my most favorite Mexican meals. I have so many variations of enchiladas in my meal arsenal that I could easily make a different type every night for a whole month. So it was surprising to me when I realized I had never done a green chili version. I almost always used red enchilada sauce, but when I realized I had a bunch of green enchilada sauce in my pantry, I knew I needed to make a green chili version.
I have to say, that this recipe is easily one of my top favorites. I love the slightly spicy flavors and the prominence of the green chili flavors. Additionally, this recipe is super easy and requires very few ingredients.
Green Chili Chicken Enchiladas
Ingredients
- 3 large chicken breasts cooked and shredded
- 14 medium flour tortilla shells
- 28 oz green enchilada sauce
- 4 oz fire roasted diced green chilis
- ¼ cup dehydrated onions
- ¾ cup Mexican shredded cheese blend
- ¾ cup Pepper jack shredded cheese
- fresh cilantro
Instructions
- In a mixing bowl, add in the shredded chicken, dried onions, diced green chilis, half of the mexican cheese and half of the pepperjack cheese, and a little more than half of the green enchilada sauce.
- In a 13×9" pan, spray nonstick spray over the inside and then pour just enough of the green enchilada sauce over the bottom of the pan to cover. Set aside.
- Take the flour tortilla shells and spoon a little of the chicken mixture into the center of the tortilla shell. Roll the shell around the filling and place in the prepared baking dish. Repeat process until all of the filling is use. Don't be surprised if the total number of enchiladas isn't exactly 14. Sometimes the filling makes 12, sometimes its 15 to 16. Just depends on how full each enchilada is.
- When all of the tortillas are filled, pour the rest of the green enchilada sauce over the top and sprinkle the rest of the shredded cheeses over that. Bake in a preheated 350°F oven for 20-25 minutes or until the sides are bubbling and the tortillas are slightly browned.
- Serve immediately with desired toppings such as sour cream, fresh cilantro, pico de gallo, etc. Store in an airtight container for up to a week.
Nutrition
Do you love green chili enchiladas? Or are you more of a traditional enchilada person? If you are on a time crunch and don’t want to take the time to cook and shred chicken, I have totally made this recipe with both rotisserie chicken, chopped up; as well as canned chicken. If you do use the canned chicken, drain it and then break up the chunks into smaller pieces before you add in the rest of the filling ingredients.
Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
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