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“This recipe came from a can of green enchilada sauce. It is my family's all-time favorite, the one they beg for. I triple the recipe and it's all eaten in the first sitting. It can be adapted to your likes: changed to beef by adding cooked and drained ground beef, or made veggie by omitting the chicken and adding cheese and/or refried bean and/or sauteed veggies. I have made it several different ways, but the chicken is everyone's favorite. I hope you enjoy it.”
READY IN:
40mins
SERVES:
4-6
YIELD:
8-12 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the diced cream cheese and can of green chiles to a non-stick skillet over low heat. Stir until cheese is melted and add seasonings and chicken. Mix well. Add a spoonful to a warmed corn tortilla and roll up. Its okay if the tortillas tear, they will still taste just as good! Place seam side down in a greased casserole dish. When all the mixture has been rolled up in tortillas, pour sauce over the tortillas and top with shredded cheese. (If you do not care for Velveeta, use cheese of choice.) Cover with aluminum foil and bake at 350 degrees until bubbly and cheese is melted.

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