Creamy Green Chile Chicken Enchiladas
These Creamy Green Chile Chicken Enchiladas are an easy recipe that will make all your tummies happy! It's a family recipe handed down from my dear ole dad.
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 9x13 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
*Options for cooked chicken breast:
• 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.
• 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
Serving: 1gCalories: 249kcalCarbohydrates: 27gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 500mgPotassium: 481mgFiber: 4gSugar: 2gVitamin A: 252IUVitamin C: 3mgCalcium: 67mgIron: 2mg
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.
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