Chicken enchiladas are one of my favorite things to make when I have leftover chicken. I’ve even been known to make chicken just so there will be leftovers. This recipe for chicken enchiladas is super easy to make and uses canned Hatch chilies and canned green chili enchilada sauce. As you know, I’m a real wimp when it comes to spicy food but I love the flavor of Hatch chilies. Simply solution is to just buy the mild chilies and sauce but if you like to heat it up, go for it. Also, if you prefer red enchilada sauce to the green, go ahead and swap it out. It will work just fine.
Directions for green chili chicken enchiladas
Chop up your leftover chicken. Mine came to just over 2 cups of chicken. Chop a 1/2 c. of onion and saute in 1 tbs. olive oil until soft and fragrant.
To the pan add the diced canned chilies, enchilada sauce, and chicken. Stir it around and let it simmer for about 5 minutes, giving the chicken time to absorb the liquid.
Add about 1/3 cup of the mixture to the center of a flour tortilla. The way mine works out, I use all of the mix in proportion to a small package of soft taco tortillas.
Roll the tortilla like a burrito and start lining up your burritos in a baking dish. Note that I am an epic failure at folding these and my children mock me.
Repeat until you fill the baking dish. Yours will likely look much prettier than mine due to my inability to correctly roll burritos no matter how many Youtube videos I watch. Hey, we all have faults, right?
Cover with green enchilada sauce and top with shredded cheese.
Bake at 350 degrees for about 25-30 minutes, or until hot and bubbly.
If you love green chili enchiladas, try these green chili pulled pork enchiladas.
PrintGreen Chili Chicken Enchiladas
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 12 enchiladas 1x
Ingredients
2 cups shredded chicken
1 tablespoon olive oil
1/2 cup diced onion
1 small can Hatch green chilies
1 large can green chili enchilada sauce
1 package of taco-sized tortillas
non-stick spray
2 cups shredded Mexican blend cheese or shredded cheddar
Instructions
Preheat oven to 350 degrees.
Heat saute pan on medium.
Add olive oil and onions, cooking onions until translucent.
Add diced green chilies.
Add shredded chicken to the pan and heat through, about 5 minutes.
Spray a baking pan/casserole pan with non-stick spray.
In assembly line fashion, add 1/3 c. chicken mixture to tortillas, roll like burritos and fill the pan.
Top with canned green enchilada sauce and cheese.
Bake at 350 degrees for 25-30 minutes or until hot and bubbly.
Keywords: green chili, enchiladas, green chili chicken enchiladas, chicken enchiladas