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Green Chile Enchiladas

A delicious chicken enchilada casserole with green chili sauce for dinner tonight.

Ingredients

  • 16 corn tortillas
  • 2 cans chicken*
  • 1 1/2 cans green chili enchilada sauce
  • 1 bag shredded cheese**
  • 8 oz cream cheese*** (softened)
  • Oil for frying
  • Lemon pepper (to taste)

Instructions

  • Preheat oven to 350 degree.
  • In a small frying pan, heat oil.
  • When it is hot enough, fry the tortillas and set on paper towel to drain grease.
  • In another pan, heat 2 tbsp of oil. Put chicken in pan and sprinkle lemon pepper on top.
  • Cook for about five minutes, breaking up the chicken with a spatula.
  • If you want to use cream cheese, mix in at this point.
  • Pour a small amount of green chili sauce into the bottom of a 9x13 pan.
  • In another dish, pour the remaining green chili from that can onto a plate (one that the sauce won't spill over the edges.)
  • Put one tortilla in the sauce and coat both sides.
  • Put about 1 1/2 tbsp of chicken across the middle of the tortilla, and sprinkle cheese.
  • Close edges and place in pan.
  • Repeat with remaining tortillas.
  • Pour about 1/2 can of enchilada sauce on top and cover with cheese.
  • Cover with tin foil and cook for 15 minutes.
  • Uncover after 15 minutes and baked for another 10-15 minutes, or until cheese is completely melted.

Notes

*or equivalent amount of grilled chicken strips
**colby jack mixture is my favorite
***optional