Green Chicken Enchiladas

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By Judy Garcia
from Gunnison, UT

Can use smaller can of chiles for less spicy or add some diced jalapeno for more spicy.

serves 4-6
prep time 20 Min
cook time 45 Min
method Bake


  • 2
    boneless, skinless chicken breasts, diced
  • 1 md
    green bell pepper, diced
  • 1 md
    red bell pepper, diced
  • 1 md
    onion, diced
  • 1 can
    (8 oz) can diced green chiles
  • 1-2 lb
    grated cheese (cheddar, mexican blend)
  • 8-12
    8" flour tortillas
  • 1 can
    (28 oz) green enchilada sauce

How To Make

  • 1
    In skillet, using small amount of oil, cook chicken, peppers and onion until chicken is no longer pink. Add undrained chiles and heat through.
  • 2
    Spray 9 x 13” pan with non-stick spray. Pour enough enchilada sauce in to barely cover bottom.
  • 3
    Place a row of meat mixture down the center of a tortilla. Top with cheese. Roll enchilada style and place in pan, seam side down. Repeat with remaining meat and tortillas. Pour remaining enchilada sauce over all, cover with cheese and bake at 350° for 30-40 minutes until heated through.

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