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American Style Green Chile and Chicken Enchiladas

This recipe originally uses canned chicken to make it a fast dinner that you can throw together. You can also use rotisserie chicken (I prefer this!)
Course Main Course
Cuisine American
Keyword casserole, enchiladas, mexican, tex-mex
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 540kcal

Equipment

  • 9x13 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

Package sizing seems to have shrunk since my grandmother clipped this recipe.  Diced green chilies only come in 4 oz cans, and tortillas only come in packs of 10 or larger.  To avoid having to buy extra just use what you find.  If there's any filling leftover at the end then you can sprinkle it over the top before adding cheese.  My mother-in-law does this with her authentic enchiladas all the time.

Nutrition

Serving: 2enchiladas | Calories: 540kcal | Carbohydrates: 45g | Protein: 40g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 1710mg | Potassium: 417mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1031IU | Vitamin C: 10mg | Calcium: 538mg | Iron: 4mg