Green Chile Chicken Enchiladas

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  • 1 1/2 cups green chile sauce (homemade or prepared)
  • 3 cups chicken broth, divided
  • 10 (8-inch) corn tortillas
  • 2 -3 cups cooked chicken, shredded or chopped
  • 2 cups shredded Mexican blend cheese, divided
  • Sour cream and shredded lettuce for garnish


Spray a 9x13-inch baking dish with non-stick cooking spray or brush lightly with oil. In a bowl, combine green chile sauce with 1 cup chicken broth; set aside.

Bring remaining 2 cups broth to a gentle simmer in a small skillet. Working one at a time, very briefly dip tortillas into broth to soften. Lay tortilla on a cutting board and place 2 heaping tablespoons of chicken down the center, then sprinkle lightly with cheese. Roll into a tube and place seam side down in the prepared baking dish.

Repeat with remaining tortillas, evenly distributing chicken and cheese between them, reserving about 3/4 cup cheese for the topping.

Pour chile sauce mixture over enchiladas and top with cheese. Bake at 400°F for 15 to 20 minutes, or until sauce is bubbling and cheese is browned.

Serve topped with sour cream and shredded lettuce.


Recipe from Central Market Shoreline - Culinary Resource Center
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