Here’s another one of my all time favorites to make. These enchiladas are a perfect freezer meal as well. You can make up this recipe and cook half then put the other half in one of those aluminum throw away pans and freeze. When you need a quick meal a few weeks later, just pop these bad boys in the oven. No fuss and no worry! This recipe will cover your dinner needs twice.
My pictures didn’t come out quite as well as I would have liked. I made the initial batch a few weeks back and took pictures then cooked up the frozen batch this week for Cinco De Mayo and took pictures. Even though I’m unsatisfied with the pictures I didn’t want to delay in sharing this recipe any longer. These Green Chili Chicken Enchiladas are super satisfying and get completely devoured!
Green Chili Chicken Enchiladas
- 1 lb cooked chicken breast, diced or shredded
- 2 cups shredded cheese, divided
- 2 cans diced green chilis
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 2 teaspoons cumin
- 1/2 cup sour cream
- 1 pkg cream cheese
- salt & pepper
- 1 can green chili enchilada sauce
- canola oil
- corn tortillas
- cilantro, jalapenos, or pico for toppings
Pre-heat oven to 400 degrees. In a bowl combine cooked chicken, 1 cup of shredded cheese, green chilis, onion, garlic, cumin, sour cream, cream cheese, salt, and pepper.
Heat oil in a small pan over medium heat. Add 1 tortilla turning until softened and drain on paper towel. Spoon chicken mixture onto tortilla and roll up, placing seam side down in a baking dish. Continue assembling until all of the chicken mixture is gone. Pour green chili enchilada sauce over the top and sprinkle with the remaining cup of shredded cheese. Bake 20 mins or until golden. Top with cilantro, jalapenos, or pico.
I have a tip to share…I usually use a frozen bag of Tyson oven baked cubed chicken or Tyson fajita chicken. I just thaw out 1 lb and dice it up. The Tyson cooked chicken saves me a ton of time. A rotisserie chicken would be great in this recipe also.
Go ahead and give these Green Chili Chicken Enchiladas a try! I promise, you will love them!