green chile chicken enchiladas

Cheriluv avatar
By Cheryl Culver
from Coyle, OK

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

serves 4
method Bake

Ingredients For green chile chicken enchiladas

  • 2 c
    cooked shredded chicken
  • 2-(8 ounce pkg
    green chile enchilada sauce
  • 2 c
    monterey jack cheese or white cheddar
  • 1 sm
    can green chiles
  • 1 Tbsp
    chopped cilantro
  • 1/2 c
    sour cream
  • 1 can
    cream of chicken soup(or recipe below)
  • 8 md
    tortillas (flour or corn)
  • salt and pepper to taste
  • 1 can
    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
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How To Make green chile chicken enchiladas

  • 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.
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