Green Chile Chicken Enchiladas

Cheryl Croce Culver

By
@Cheriluv

These are creamy Enchiladas with green chilies and delicious cheese that will be a tasty dinner. Easy to make and good on the budget. Enjoy Good Food


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Rating:

Comments:

Serves:

4

Method:

Bake

Ingredients

2 c
cooked shredded chicken
2-(8 ounce pkg
green chile enchilada sauce
2 c
monterey jack cheese or white cheddar
1 small
can green chiles
1 Tbsp
chopped cilantro
1/2 c
sour cream
1 can(s)
cream of chicken soup(or recipe below)
8 medium
tortillas (flour or corn)
salt and pepper to taste
1 can(s)
rotel tomatoes, drained

INGREDIENTS FOR SOUP RECIPE

2 Tbsp
butter
3 Tbsp
flour
1/2 c
chicken broth
1/2 c
milk
salt and pepper to taste

Directions Step-By-Step

1
DIRECTIONS
Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rottel Tomatoes.
2
Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.
3
To make the Soup:
In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy