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Green Chile Chicken Enchiladas

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“My aunt from Texas gave me this recipe as part of a family cookbook when I got married, and it's one of the most requested dishes that I make. Perfect for entertaining, paired with my Super-Rich Cornbread. Use any garnishes you like, such as salsa, sour cream, guacamole, black olives, etc. You will love this dish!”
READY IN:
55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 12 corn tortillas (flour can be used, too)
  • 29.58 ml vegetable oil
  • 118.29 ml onion, chopped
  • 170.09 g canned diced green chiles
  • 4.92 ml chili powder
  • 4.92 ml garlic powder
  • 4.92 ml cumin
  • 118.29 ml bottled salsa
  • 2 (850.48 g) can green enchilada sauce (or 1 big can, I think 32 oz.)
  • 1419.54 ml cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time)
  • 473.18 ml chihuahua cheese, shredded (Mexican cheese found in specialty cheese case)

Directions

  1. Heat oven to 350 degrees. Wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft.
  2. Meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, sauté onion in oil for 3-4 minutes.
  3. Add spices and green chilies, cooking over a low heat.
  4. Add salsa and chicken, increasing heat to medium and stir until hot. (If the mixture seems dry, add a little enchilada sauce.).
  5. In the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce.
  6. Place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down.
  7. Pour the remaining sauce over the top and sprinkle with cheese. Bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned.

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