Green Chile Chicken Enchiladas Recipe - Allrecipes.com
Green Chile Chicken Enchiladas Recipe
  • READY IN 45 mins

Green Chile Chicken Enchiladas

Recipe by  

"Spice up a weeknight meal with these quick and zesty chicken enchiladas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
  3. Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
  4. Bake for 20 minutes or until the cheese is melted and is bubbly.
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Reviews More Reviews

Aug 06, 2013

SOOOO GOOD! I thought that I had a can of red enchilada sauce in the pantry, but when I went to get it, I discovered that it was green, and decided to go w/ it...the results were wonderful! After topping the enchiladas w/ cheese I added some chopped green onion for some extra color and flavor. The filling was delicious, and these were a huge hit at dinner tonight. I will def be making these agian~YUM! Thanks for sharing. :)

 
Sep 11, 2013

These were excellent! I purchased rotisserie chicken at Costco. They have the best! Used light ranch & authentic Mexican cheese. It's called Chihuahua cheese. Perfect for quesadillas too. I followed recipe exactly except I used both corn & flour tortillas. Remember, to spray casserole dish with Pam & warm tortillas in microwave for a few seconds. The tortillas won't break & are easier to roll. My family enjoyed them. Looking forward to left overs for lunch. I can't wait to make again.

 

29 Ratings

Aug 30, 2013

Pretty good! I made a double batch and the sauce was pretty thin. It didn't thicken up. If I make a double batch again, I would put it in two separate baking dishes, make it more spicy, and add more chiles.

 
Jan 05, 2014

This recipe turned out great - just what I was looking for! I used a can of red enchilada sauce in the bottom of the baking pan and poured a can of green chile sauce over the top of the enchiladas since that's what I had on hand and they were delicious.

 
Dec 20, 2013

Very good and very easy. My only complaint, isn't there something out there that tastes better than enchilada sauce?!!

 
Aug 18, 2013

These were great! I added a cup of frozen corn and a can of drained black beans as well. Delish and easy!

 
Aug 07, 2014

never made these before and it was easy to follow and tasked great

 
May 16, 2014

I made this to use up the chicken from a leftover roasted chicken. I didn't have high expectations, because I new this was a quick weekday meal, as described. Even after my husband and I had mixed up all the ingredients in the bowl, we thought, "well at least it'll fill up our bellies." I am pleasantly surprised to say how well this turned out. It didn't taste close to what our "taste test" was before it was put together and baked. My family loved this and I'll be making this monthly. It was very satisfying. I'd put this up there with Mac n' Cheese comfort food. ** I added 10 minutes to the baking time.

 

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Nutrition

  • Calories
  • 780 kcal
  • 39%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 46.5 g
  • 71%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 1542 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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