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Green Chile Chicken Enchiladas

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“This is a great recipe that has just the right hint of spice. Additional ingredients can easily be added into the enchiladas to accommodate your personal taste (such as olives or onions). I judge about one enchilada per person, assuming that sides such as rice and beans will be served as well. The enchiladas make excellent leftovers and re-heat nicely in the microwave”
6 enchiladas

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sprinkle garlic salt over raw, cut up chicken.
  3. Heat large skillet with just enough oil to coat the bottom. Once heated, add once cut up chicken breast and one can of diced green chiles.
  4. In medium skillet, heat most of the jar of salsa verde over low heat (I use at least 3/4 of the jar).
  5. Sprinkle a little more garlic salt over the chicken breast as it is cooking. Add the rest of the jar of the salsa verde to the chicken and the 2nd can of diced green chiles.
  6. Once chicken is cooked, turn heat down to low. Soak one tortilla at a time (making sure both sides are completely coated) in the heated salsa verde. After tortilla is coated, place in an ungreased 13x9 glass baking dish. Put a small amount of the chicken mixture in the center of the tortilla and a little of the shredded cheese. You will end up using half of the shredded cheese for the inside of the tortillas. Roll the filled tortilla (with the ends left open) and turn it so it is seam-side down in the baking dish. Repeat until all the tortillas are filled and rolled.
  7. Pour the remaining of the heated salsa verde over the enchiladas. Pour the other cup of cheese over the salsa verde. Bake in the oven for 10-20 minutes until cheese begins to turn golden brown and the salsa verde begins to bubble in the sides of the dish.

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