green enchiladas

★★★★★ 2 Reviews
CharlieMarie avatar
By Charlie Marie
from Beaumont, TX

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 1 Hr 10 Min
cook time 45 Min
method Bake

Ingredients For green enchiladas

  • 3
    chicken breasts, boneless and skinless
  • 18
    6-inch corn or flour tortillas
  • 1 large can
    chopped green chiles, 7 oz.
  • 2 can
    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

How To Make green enchiladas

  • 1
    Boil 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.
  • 2
    Heat 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.
  • 3
    Reserving 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.
  • 4
    Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned.
  • 5
    I 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.
ADVERTISEMENT
ADVERTISEMENT