When I visit a Mexican restaurant for the first time, I always try to taste their beans, rice, tacos, and enchiladas. Tacos for the meat inside and enchiladas for their sauce. Las Palmas Green Chile Enchilada Sauce is our family’s favorite sauce (I know, it’s from a can… but this is the quick and easy version). One day I’ll dedicate a day to learn to make things from scratch. lol.

Well this is another family favorite that we often pair with Sopita. The kids love this, although they had to get used to the spice. It’s a mild sauce, but depending on what your kids are used to, you may have to ease them into this. The one time I added a can of diced green chiles to the recipe, they couldn’t handle. But if you like that extra zing, go for it!

I’m sure this is not the most authentic way to prepare enchiladas, but all the basics are there. You can go lighter by not frying the tortillas and just warming them instead. The point is to get them flexible enough to roll. You can also use rotisserie chicken or use this recipe for Shredded Chicken by Chef Emeril Legasse. Yum!

Sometimes I break up the steps by frying the tortillas ahead of time, then you can rolls everything up, top with sauce and cheese and store it in the fridge until you’re ready to bake it. It helps me to take care of the prep in the morning while kids are getting ready, then popping it in later that afternoon so it’s hot and ready.

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Green Chile Chicken Enchiladas
Slightly spicy but mostly savory - a quick way to prepare a popular Mexican dish, one of our family comfort food favorites.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat oil in a shallow pan on medium heat until the tortilla crackles when touched. Simmer each tortilla shell for 5-10 seconds on each side. Just until the tortilla is pliable, but not hardened. Place on a plate with paper towel to soak up oil.
  3. The larger cans of chicken from Costco are perfect, but you can also cook your own shredded chicken in a slow cooker, or shred a rotisserie chicken. Adds more flavor, but this is just the quick version. Love the Mexican blend of cheeses here, but use whatever sharp cheese is available. Las Palmas is my favorite brand because it's fully blended, thick and flavorful, but there are also recipes to make your own sauce.
  4. Once tortillas are cooled, fill with chicken and cheese (can also add olives, or dices green chiles for more spice), and roll as seen here to place alongside each other in a glass or metal 9" x 13" pan. No need to grease the bottom as the tortillas and sauce will keep them from sticking.
  5. About 12 rolled enchiladas will fill the pan like this. Pour can of sauce over the top, covering every enchilada.
  6. Top with Mexican cheese blend. Can also add olives or diced green chiles for more spice.
  7. Cover with foil and place in over for 30 minutes.
  8. Removed from oven and allow pan to cool before serving, but keep foil on to keep enchiladas warm.
  9. Cheese should be melted throughout, you can also add sauce inside each enchilada if you like them more wet than dry when you cut them open. Using rotisserie chicken will also change the texture in a good way 🙂
  10. Enjoy! We like to eat them with hot sauce (Tapatio) and sour creme. Can also be served beside Sopita Shells & Cheese (see recipe page!)
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