If you are into Mexican food and haven’t yet tried these green chile chicken enchiladas, you are definitely missing out on something spectacular. This meal is super easy to make and it will certainly satisfy your hunger.
Check out what my pals over at Group Recipes had to say about this recipe:
This is a great weeknight meal because you can prep the chicken (or use a rotisserie chicken) and dice the onion over the weekend. It only takes a few minutes to heat up & assemble everything. Then all you have to do is bake!
She isn’t lying when she says that this recipe is insanely easy to make. I did heat these enchiladas up as leftovers for the next day’s lunchtime meal and they were great!
Ingredients
1 Tbsp Bertolli olive oil
1/2 c onion, chopped
1-2 fresh roasted green chiles, chopped (or 4.5 oz can chopped green chiles)
8 oz Philadelphia cream cheese (can use low fat), cut up and softened
3-1/2 c cooked, chopped chicken
8-10 8″ Gold Medal flour (or whole wheat) tortillas
1 1/2 c green chile enchilada sauce
1-2 c Kraft Cheddar & Monterrey Jack cheese, shredded (as desired)
Instructions
Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned
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Quick Tip: Serve these green chile chicken enchiladas with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.
Thank you to Group Recipes for this great recipe.
