Chicken Chile Verde Enchiladas

“This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!”
READY IN:
50mins
SERVES:
6-14
YIELD:
12-14 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken breasts and shred.
  2. Preheat oven to 350°F.
  3. Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
  4. Coat the bottom of a 13x9 baking dish with enchilada sauce.
  5. Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
  6. Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
  7. After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
  8. Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
  9. Bake for 35 minutes or until bubbly.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: