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.
Servings Prep Time
4-6people 20minutes
Cook Time
30minutes
Servings Prep Time
4-6people 20minutes
Cook Time
30minutes
Ingredients
  • 2cups olive or avocado oilfor frying tortillas
  • 12regular white corn tortillas
  • 2cans white meat chicken
  • 128 oz can Las Palmas Green Chile Enchilada Sauce
  • 2cups shredded cheddar or mixed Mexican cheesedivided 1 cup for inside enchiladas and 1 cup for topping
  • 1can diced olivesfor inside or topping (optional)
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!)