Rule #347: Keep it cheesy. Keep it easy.
These Creamy Green Chile Chicken Enchiladas are one of those memorable recipes that, with each bite, takes me back to my childhood. My Dad made these at least twice a month, and I loved them each and every time. These easy Chicken Enchiladas are a simple twist on traditional enchiladas. We kind of cheat with the sauce by using two different creamy soups, making for a delicious, cheesy sauce.
There’s something about cilantro on top of cheesy, chicken-filled tortillas that makes for quite a pretty sight.
Each savory bite is full of comforting flavor.
Hello, there, you creamy, cheesy bite destined for my belly.
First, I like to toast my corn tortillas for about 30 seconds a side to make sure they stay in tact after baking.
It’s a bit of a process, but it’s worth the texture.
Meanwhile, drain 2 cans of green chiles (your choice of heat) and 1 can of Rotel.
Set your toasted tortillas to the side until ready to assemble.
Next, mix together your spices:
- 1½ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. cayenne pepper
- 1 tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
Then, mix together 1 cup of chicken stock, 1 can cream of chicken soup, and 1 can cream of celery soup. This puts the creamy in our Creamy Green Chile Chicken Enchiladas.
Then, heat 1 tbs. vegetable oil over medium-high heat and sauté a diced white onion until softened (about 8 minutes).
Now, chop up about 3 cups (or 1 1/2 lbs.) cooked chicken breast. I tend to just buy the pre-shredded rotisserie chicken from our grocery store.
Next, add 1 can of Rotel and 2 cans of diced green chiles to the sautéed onion.
Sauté for a few minutes, then sprinkle on your seasonings.
Stir to combine, then add in your chopped chicken.
Now, just take a minute to enjoy this gorgeous picture. All that zesty, delicious chicken just asking to be folded into a tortilla and baked with a creamy, cheesy sauce.
Next, as I said, fold your chicken mixture into a tortilla. I use the toasted corn, but you can use whatever kind you’d like.
Place the filled tortillas seam-side down in a 13×9 dish sprayed with cooking spray.
Sprinkle on any remaining chicken mixture overtop of your enchiladas.
Then, spread on the cream of chicken, cream of celery, and chicken stock mixture.
Finally, sprinkle on some delicious Mexican cheese or plain ole’ cheddar cheese.
Bake at 375 for 25-30 minutes.
Now, to really give these Creamy Green Chile Chicken Enchiladas the ending they deserve, turn your oven up to broil. Broil for about 3 minutes until the cheese is a beautiful golden brown color.
Oh boy. Just look at how pretty they are.
I like to sprinkle these beauties with a little chopped cilantro for some zip and color.
Oh. Yes. Ma’am.
We like to have our Green Chile Chicken Enchiladas with: Corn and Asparagus Salad, Mexican Rice, Mexican Veggie Medley, Mexican Street Corn, Avocado and Tomato Salad, or Taco Bell Beans.
Creamy Green Chile Chicken Enchiladas
Ingredients
- 12 corn tortillas
- 1 tbs. vegetable oil
- 1 white onion finely diced
- 2 (4-oz.) cans chopped green chiles (your choice of heat)
- 1 (10-oz.) can Rotel, drained
- 1½ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. cayenne pepper
- 1 tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 3 cups about 1¼ lbs. cooked boneless, skinless chicken breast, shredded or diced*
- 1 can cream of chicken
- 1 can cream of celery
- 1 cup chicken stock
- 1 6-oz. bag shredded Mexican blend cheese (shredded cheddar and Colby Jack work great, too)
- Cilantro leaves and diced avocado for garnish
Instructions
- Preheat oven to 375.
- Heat one large or two smaller nonstick skillets over high heat. Toast tortillas on both sides until browned (about 30 seconds per side). Remove to a plate and repeat until all tortillas are toasted.
- Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion until translucent (about 8 minutes), stirring occasionally. Add green chile and Rotel, stir to combine, and cook for another 2 minutes. Sprinkle spices all over, stir, and add cooked chicken. Stir to combine and remove from heat.
- Combine cream of chicken, cream of celery, and chicken stock in a medium bowl.
- Spray a 9×13 pan with cooking spray and begin assembling enchiladas. Spoon some of the chile and chicken mixture into a tortilla, roll up, and place seam-side-down in the dish. Repeat with remaining tortillas. (There will probably be extra filling. You can sprinkle this over the top of the assembled enchiladas or freeze for another time.) Pour cream mixture over the enchiladas and sprinkle on the cheese.
- Bake at 375 for 25-30 minutes, until cheese has melted. Turn the oven up to broil, and broil until cheese is golden brown (about 3 minutes).
- Garnish with cilantro and diced avocado.
Notes
• Use a rotisserie chicken
• Cook chicken breasts in a slow cooker in chicken stock for 8 hours until cooked through
• Boil chicken breasts in chicken stock/broth for 15-20 minutes, or until cooked through Make ahead: Assemble enchiladas, pour cream sauce on top, and sprinkle with cheese. Cover with foil and leave in the fridge for up to 1 day ahead. Remove from fridge, remove foil, and allow to come to room temperature while oven preheats. Cook as directed above.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.