1/1 Photo of Green Chili Chicken Enchiladas
1 hr 5 mins
Oh yeah, when it's time for Mexican food, it's time for these. A nice twist on an old favorite. This recipe yields 2 9x13 baking dishes holding 5 large enchiladas each. Figure 1-2 enchiladas per person, or they can be cut up and served as hors d'oeuvres. If 10 is too many, freeze one dish. They freeze and re-heat well. Enjoy!
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- 4 -6 skinless chicken breasts, cooked and cubed
- 1 dozen flour tortilla (soft taco size)
- 2 (28 ounce) cans of las palmas green chile verde enchilada sauce (mild, medium or hot)
- 4 cups shredded monterey jack cheese
- 2 cups chopped onions (frozen work great)
- 1 (4 ounce) can sliced black olives
- 1/2 bunch scallion, chopped (green onions)
- 1 -2 cup vegetable oil
- cooking spray (like PAM)
- seasoning salt
- ground black pepper
- 1Preheat oven to 350 degrees.
- 2Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
- 3Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
- 4In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
- 5Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
- 6Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
- 7Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
- 8Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
- 9Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
- 10Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
- 11Have a margarita with them and enjoy!
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Nutritional Facts for Green Chili Chicken Enchiladas
Serving Size: 1 (509 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 1975.9
- Calories from Fat 896
- Total Fat 99.5 g
- Saturated Fat 29.4 g
- Cholesterol 201.2 mg
- Sodium 5368.6 mg
- Total Carbohydrate 176.2 g
- Dietary Fiber 16.1 g
- Sugars 30.0 g
- Protein 91.4 g