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Delicious Chicken Enchiladas (With Green Sauce)

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“My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!”
24 enchiladas

Ingredients Nutrition

  • 1 roasted whole chicken (either bought from the grocery store or home baked)
  • 24 corn tortillas (I like white, use more or less depending on the chicken)
  • 28 ounces green enchilada sauce (I use La Victoria)
  • 4 ounces canned diced green chiles
  • 3 cups Mexican blend cheese (more or less, depending how cheesy you like it)
  • 1 teaspoon basil
  • 1 teaspoon Mexican seasoning (use judgment since chicken sizes vary)
  • salt and pepper
  • 2 cups vegetable oil (use more or less)


  2. **********The First way**********.
  3. Preheat oven to 350.
  4. Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
  5. Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
  6. Place oil in a large skillet on medium-high heat.
  7. Place 3 tortillas on a paper towel, place in microwave for 20 sec.
  8. Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
  9. Flip over when one side is light brown.
  10. Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
  11. Repeat process until all the chicken is gone.
  12. Empty the entire Green Sauce on top of the rolled tortillas.
  13. Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
  14. Lightly season with mexican seasoning.
  15. Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
  16. *******The Second Way*******.
  17. This method entirely omits the oil and frying.
  18. Grease the bottom of the baking pan with Pam.
  19. Place 8 corn tortillas on the bottom of the pan.
  20. Place half of the chicken mixture on top of that.
  21. Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
  22. Place 8 more tortillas on top.
  23. Place remaining chicken on top of that.
  24. Pour rest of the green sauce.
  25. Cover with cheese and season with Mexican seasoning.
  26. Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.

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