1-Hour Chicken Green Chile Enchiladas

READY IN: 50mins


  • 2
    tablespoons olive oil
  • 4
    jalapeno peppers, seeded and diced
  • 1
    large tomatoes, diced
  • 1
    large onion, diced
  • 14
    teaspoon garlic salt
  • 12
    teaspoon black pepper, freshly ground
  • 2
    (13 ounce) cans chicken breasts, in water, do NOT drain
  • 1
    (12 ounce) jar green chili salsa, I prefer Trader Joe's Hatch Valley Salsa brand
  • 1
    cup Greek yogurt, can substitute sour cream
  • 12
    cup water
  • 4
    garlic cloves, peeled and chopped
  • 12
    cup oil (canola or olive)
  • 10
    tortillas, white corn (burrito size, approximately 10 inches in diameter) or 10 flour (burrito size, approximately 10 inches in diameter)
  • 4
    cups cheese, shredded (cheddar, monterrey jack, mexican blend, whatever you prefer)
  • 3
    green onions, chopped


  • Preheat oven to 375 degrees.
  • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot and add jalapenos, tomato, onions, garlic salt and pepper. Saute until softened, about 7-8 minutes. If the vegetables get too dry, add a few tablespoons of water.
  • Add canned chicken with juices to the pot, breaking up the chicken into little pieces. Mix well and saute until almost dry, about 7-8 minutes. When done, set aside to cool.
  • While chicken mixture is cooking, put green salsa, yogurt, water and garlic into a blender and blend on high until liquified. Set aside.
  • Heat 1/2 cup oil over medium-high heat until it shimmers. Using tongs, slide in a tortilla until one side is coated with oil, then flip over and coat the other side. It should sizzle slightly and the tortilla may puff up a bit. Allow excess oil to drip from tortilla back into pan. Remove after a few seconds on each side to a paper towel-lined plate to cool. Repeat with remaining tortillas.
  • Divide cheese in half and set 2 cups aside to top enchiladas.
  • Using a spoon, divide chicken mixture into 10 small piles. Do the same with 2 cups of the cheese.
  • To assemble enchiladas, have a 9x13 inch baking pan ready. Take a tortilla and spread 1 pile of chicken mixture in a line down the center. Sprinkle with 1 pile of cheese. Roll tightly and place in one end of the baking pan seam side down. Repeat with remaining tortillas.
  • Pour green chile sauce over enchiladas, making sure they are all completely covered. Sprinkle evenly with remaining cheese and bake for 20 minutes.
  • If you like a browned top, broil for a few minutes, keeping a close eye on them so as not to burn. Top with green onions and serve.