Green Enchiladas

Charlie Marie

By
@CharlieMarie

I created this original recipe, wanting a lighter version of enchiladas. Everyone loves them and requests them at family gatherings.


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Rating:
★★★★★ 2 votes
Comments:
Prep:
1 Hr 10 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum, your crew is going to love these enchiladas. They are easy to make and pack a punch of flavor. The green chilis bring a bit of heat but aren't too overpowering. The cheese combination adds a melty goodness. A great meal for a busy night!

Ingredients

3
chicken breasts, boneless and skinless
18
6-inch corn or flour tortillas
1 large can(s)
chopped green chiles, 7 oz.
2 can(s)
green enchilada sauce, mild, 10 oz.
8 oz
Queso Fresco, crumbled
2 c
Mexican blend shredded cheese
1 1/2 Tbsp
minced garlic
1/2 tsp
ground cumin
1 tsp
garlic salt

Step-By-Step

Step 1 Direction Photo

1Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You don't want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas.

Step 2 Direction Photo

2Heat oven to 375. In a medium bowl, combine all of the cheeses. In another bowl, combine the chicken, one and a half cans of sauce, chiles, garlic, cumin and garlic salt.

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3Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts.

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4Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned.

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5I make "Lazy Green Enchiladas" by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Hashtags: #Casserole, #green, #chile