Green Chili Chicken Enchiladas
Creamy, spicy green chili chicken enchiladas feature tender shredded chicken, melted cheese, and flavorful green chilies, perfect for a comforting family dinner or entertaining guests.
Ingredients
Instructions
- Preheat oven to 325°F.
- Boil chicken breasts, then let cool and shred, saving the broth.
- Sauté chopped onion in margarine until slightly soft.
- Combine sautéed onion with cream of chicken soup, cream of mushroom soup, chopped green chilies, and chicken broth to make the sauce.
- Tear 6 tortillas into small pieces and cover the bottom of a 9x13-inch pan with them.
- Spread half of the shredded chicken over the tortillas.
- Pour half of the sauce mixture over the chicken and top with grated cheese.
- Repeat the layers with remaining tortillas, chicken, sauce, and cheese.
- Bake for 30 to 40 minutes until very hot, bubbly, and slightly browned.
Tips & Substitutions
For a creamier sauce, consider adding a bit of sour cream or Greek yogurt to the mixture. If you prefer a spicier kick, try using spicy green chilies or adding a pinch of cayenne pepper. You can substitute the margarine with butter or olive oil for a richer flavor. Additionally, you can use leftover rotisserie chicken for a quicker option.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh green salad topped with avocado and a zesty lime vinaigrette pairs beautifully with these enchiladas. For a bit of crunch, consider adding tortilla chips and salsa on the side, or browse more Mexican recipes for additional pairing ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat the oven to 350°F, cover the dish with foil to retain moisture, and bake for about 20-25 minutes or until heated through. You can also microwave individual portions for a quicker meal, but the oven method will keep the tortillas from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili Chicken Enchiladas contains roughly 729 calories, with 14g protein, 54g carbohydrates, and 53g fat. It is an excellent source of vitamin C (205% of the Daily Value), protein (27% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1272mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer their texture or flavor. Just be aware that the baking time might be slightly shorter, as flour tortillas can become soft more quickly than corn. Make sure to adjust your layers accordingly.
What can I do if the sauce is too thick?
If the sauce is too thick, simply add a bit more chicken broth or water to reach your desired consistency. Stir well to incorporate and ensure the sauce is evenly mixed before layering it over the chicken and tortillas.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them covered in the refrigerator. When you're ready to bake, simply add a few extra minutes to the baking time to ensure they're heated through. This makes for a convenient meal option!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).