GREEN CHILE CHICKEN ENCHILADAS #chickenenchiladas #chickenrecipes


These inexperienced chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is positive to end up a own family preferred!

Making enchiladas at home is simply pretty smooth to do! These inexperienced chicken enchiladas flavor like they came from a restaurant and are the appropriate manner to use up leftover fowl.

I happen to be an enchilada lover – cheese, pork, bird, I love ’em all! These green chile bird enchiladas are geared up in much less than an hour and are loaded with cheese, fowl and chiles. My own family requests this dish continuously, it’s just that excellent!


These inexperienced enchiladas begin with cooked, shredded hen. You can use leftover fowl, a rotisserie hen, or prepare dinner up some clean fowl breasts. I every so often put a few hen breasts within the slow cooker with a cup of inexperienced salsa, then prepare dinner on low for six hours and shred the beef.

The fowl is combined with green chiles, spices and and cheese, then rolled up with a touch bitter cream into the tortillas. I use corn tortillas right here as it’s extra traditional, however you can absolutely replacement flour tortillas if you opt for.

The tortillas need to be softened before you roll them up, otherwise they’ll destroy or crack. Some human beings dip their tortillas in warm oil to soften, but I’ve determined the perfect way to do this is to give the tortillas an amazing steam in the microwave.

After the enchiladas are rolled up, they’re coated in sauce and topped with cheese before they pass into the oven. I use store offered inexperienced enchilada sauce right here, because I locate that I really don’t have the time to make my very own sauce most of the time!

You can make these enchiladas as slight or as spicy as you want through deciding on a sauce and can of chiles with the warmth content that you’re searching out. I use moderate sauce and mild chiles because I’m feeding youngsters, but if you like highly spiced, switch to a hot enchilada sauce or chiles.

After the enchiladas take a trip via the oven, I top them with a touch diced tomato and cilantro for added freshness. I serve these inexperienced chile chook enchiladas with our favourite Mexican rice and beans for an amazingly scrumptious dinner that my whole family enjoys.


0.67 cups cooked shredded chicken
0.17 4 ounce can diced green chiles drained
cooking spray
0.08 teaspoon cumin
0.04 teaspoon onion powder
0.33 10 ounce cans mild green enchilada sauce
Optional: chopped fresh cilantro, diced tomatoes
0.5 cups shredded monterey jack cheese divided use
0.17 cup shredded cheddar cheese divided use
2.33 corn tortillas
salt and pepper to taste
0.17 cup sour cream
0.04 teaspoon garlic powder


Preheat the oven to 375 levels. Coat a nine”x13″ pan with cooking spray.
In a medium bowl, mix together the monterey jack and cheddar cheeses.
In a huge bowl, mix together the bird, half of of the cheese, inexperienced chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
Stack the tortillas on a plate and wrap with a moist paper towel. Microwave for 1 minute till tortillas are warm and pliable.
Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of bitter cream down the middle of each tortilla. Add approximately 1/three cup of the bird aggregate, then tightly roll up the tortilla and location it seam side down within the pan.
Repeat the manner with the closing tortillas.
Pour the enchilada sauce over the top of the pan, the top the enchiladas with the last cheese.
Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.


Recipe tailored from Lil’ Luna.
I usually use rotisserie bird in these enchiladas to make lifestyles simpler, but leftover bird also works exceptional!
I like my enchiladas on the moderate side; if you like things highly spiced, use a can of diced jalapenos in preference to the inexperienced chiles, or cross for a hotter enchilada sauce.