EASY RECIPE FOR GREEN CHILE CHICKEN ENCHILADAS

This easy recipe for chicken enchiladas features green chile sauce. Purchase a small roasted chicken from your local grocer’s deli department. They did the cooking and hard work, you simply cut it up and shred it for the enchiladas.

Easy Chicken Enchiladas

We’ve made these Chicken Enchiladas quite a few times, but always with a red enchilada sauce. This time we’re going all green. The recipe is super easy and the steps are simple – and maybe, just maybe, by going “green” we’re helping save the planet. (Okay, not really). Read on for the amazingly simple recipe we use for these delicious chicken enchiladas – red or green!

The full recipe is at the end of this post.

hatch brand enchilada sauce and green chiles

We used Hatch brand green enchilada sauce and green chiles.

You can use any green enchilada sauce you wish, and the canned fire-roasted chiles can also be your favorite. We like the Hatch Brand products. Next up, you will need a small roasted chicken from your local deli. Easy peasy and a great time saver!

Make the chicken mixture

Take that deli roasted chicken and break it down and chop it up.
Place it in a skillet, add about 1/4 cup of sauce and the green chiles – heat over medium-low heat to warm the mixture.

roasted chicken shredded with chiles

Roasted deli chicken, shredded with green chiles added.

Next you will will spoon the chicken mixture onto the corn torillas along with your favorite “Mexican” style cheese. We used a bag of “Four Cheese Mexican” from the dairy case.

spoon shredded chicken mixture onto corn tortillas

Spoon cheese and shredded chicken mixture onto corn tortillas.

Roll tortilla tightly and place in baking dish (dish lined with a few spoonfuls of enchilada sauce).

roll corn tortilla tightly

Roll corn tortilla tightly to place in baking dish.

Your rolled up corn tortillas will begin to look like this in the baking dish.

sauce lined baking dish with corn tortillas on top

Baking dish ladeled with enchilada sauce, with corn tortillas on top.

After filling baking dish with all tortillas, you’ll add more sauce and cheese.

full baking dish of enchiladas with sauce on top

A full dish, add more sauce on top.

Now, more cheese. Yea, more cheese.

more cheese on enchiladas

Add more cheese. It’s a good thing.

After they bake for about 20 minutes at 350 degrees, they’ll look like this.

Enchiladas baked at 350 degrees for 20 minutes

Enchiladas baked at 350 degrees for 20 minutes

The finished Green Chile Chicken Enchilada dish.

Green Chile Chicken Enchilada dinner

Green Chile Chicken Enchilada dinner

You will need:

  • One small deli roasted whole chicken – cut up and shredded
  • One can green or red enchilada sauce (we used Hatch brand)
  • One can roasted green chiles (we used Hatch brand “hot”)
  • Package of corn tortillas – large 7-8″
  • Shredded cheese – we like Four Cheese Mexican style
  • Glass baking dish

Steps:

  1. Cut up roasted chicken, and shred.
  2. Warm up shredded chicken in skillet with the green chiles and 1/4 cup enchilada sauce.
  3. Place tortillas on plate, cover with wet paper towel, heat in microwave for 30 seconds to soften.
  4. Spoon enough enchilada sauce into bottom of baking dish to cover (about 4 tbls).
  5. Onto each warmed tortilla, sprinkle on some of the cheese, spoon about 3-4 tbls. warmed chicken mixture, roll tightly, placing seam side down into baking dish.
  6. Top with remaining enchilada sauce and shredded cheese.
  7. Bake uncovered at 350º for about 20 minutes, rotating dish half-way through.
  8. Add more cheese (and sauce if desired), return to oven and broil for 5 minutes until browned.
  9. Serve with sour cream and shredded lettuce, and rice and beans if you desire.

Do you have a favorite Chicken Enchilada recipe? Please share it with us in the Comments below. I’d love to know how to kick this up another notch!

About Brian Meagher

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Comments

  1. Next time, I plan to add more of the enchilada sauce to the mix. They were delicious, but a little dry when reheated. I actually prefer these over the red enchiladas!

  2. You hit a favorite of mine. I love enchiladas of all kinds and haven’t made any in months. I have to change that ASAP. Here is one of my favorites:
    http://www.nibblemethis.com/2010/08/salsa-verde-beef-enchiladas.html
    http://www.nibblemethis.com/2011/07/fire-roasted-chicken-enchiladas.html
    http://www.nibblemethis.com/2009/08/sante-fe-style-beef-enchiladas.html

  3. Gotta say – those look really delicious!!!

  4. I love the green enchaladas. Sometimes I experiment a bit and will add some sour cream and can of diced Hatches green chili’s to sauce. I dip each tortilla in sauce and fill with chicken, cheese, usually Monterey Jack, and a few diced green onions. Put a bit of sauce in baking dish first and then roll up each enchilada, place in dish. With my big family I make like 20!! When there are two of us I’ll make 7-8. Sometimes I fry tortilla in hot oil just to make it soft, and that way they don’t Crack. To finish, I top with remaining sauce and lots of yummy jack cheese, black olives and scattering of green diced onions. Cook covered for 25 or 30 min, uncover and cook until bubbly. They’re so darn good. BTW, I always get a pre cooked chicken from deli and skin, bone and save time.. Costco has the best!! .

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