1-Hour Chicken Green Chile Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 9x13 casserole
- Serves:
- 6-8
ingredients
- 2 tablespoons olive oil
- 4 jalapeno peppers, seeded and diced
- 1 large tomatoes, diced
- 1 large onion, diced
- 1⁄4 teaspoon garlic salt
- 1⁄2 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
- 1⁄2 cup water
- 4 garlic cloves, peeled and chopped
- 1⁄2 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
directions
- 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.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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