These easy American style green chile and chicken enchiladas can be made in under an hour, with very little prep needed. The sauce soaks into the flour tortillas making them soft and pillowy like a wet burrito. The filling is fairy simplified with chicken, cheese, onion, and green chilies.
I liked that this recipe used fajita sized tortillas because they are similar in size to more traditional corn tortillas. Since I’ve had gastric sleeve surgery it makes one enchilada about the perfect size for me.
This is another recipe from my grandma’s recipe collection. I found a huge assortment of her recipe cards in a box that my grandfather gave to me after she died. I am slowly photographing and posting all of her recipes, so that anyone can have access to them.
I was really skeptical about the canned chicken. I think that next time I will try this with rotisserie chicken, because that would be a bit better and more in line with what she would do. It’s nice to know that this is something that you could do with canned though, as it’s a pantry staple that I usually have on hand. I’d also like to try making the filling with queso fresco, I’ll update this post when I get the chance with some tested alterations.
Equipment
- 9×13 casserole dish
Ingredients
- 20 ounces cooked chicken shredded
- 4 ounces diced green chillies canned
- 1/2 cup diced onion
- 2 cups shredded Mexican blend cheese divided
- 20 ounces green chili enchilada sauce
- 1/2 cup sour cream
- 12 count fajita tortillas see notes
Instructions
- In a large mixing bowl combine the chicken, green chilies, onion, and half of the cheese.
- In another mixing bowl whisk together the enchilada sauce and sour cream.
- Spread some of the sauce mixture on the bottom of the casserole dish. You can also line it with foil before adding the sauce to prevent the flour tortillas from sticking. I've tested both and both were easy to clean.
- Using a hot and dry skillet, gently toast the tortillas on both sides so that they are warm and pliable. This will make them easier to roll.
- Spoon the filling down the center of each tortilla then roll up and place seam side down into the casserole dish. Repeat until you have used up the tortillas. If you have any leftover filling then sprinkle it over the top.
- Pour the enchilada sauce across the top of the enchiladas then spread it out with a spoon to make sure that all of the tortillas are covered. Be especially careful with the edges of the tortillas, if they are not coated in sauce then they will get very hard in that spot when baked.
- Sprinkle the remaining half of the cheese across the top of the casserole.
- Bake 25-30 minutes or until heated through and the cheese is melted. I like to let it sit long enough for the cheese to start to brown a little.
- You can serve with classic toppings like shreded lettuce, salsa, and sour cream. I know the original recipe says bell peppers but that souns awful, lol. I think they're good with some pickled jalapenos. Serving size is two enchiladas.
Notes
Nutrition
Looks delicious and I plan to try this recipe.