Chicken-and-Green Chile Enchiladas


Easy layers of chicken, cheese, enchilada sauce, and zingy green chiles make up this weeknight warrior of a Mexican casserole. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

Chicken-and-Green Chile Enchiladas
Photo: Southern Living
Prep Time:
20 mins
Bake Time:
30 mins
Total Time:
50 mins
4 to 6 servings


  • 3 1/2 cups chopped cooked chicken

  • 2/3 cup Onion-and-Garlic Mixture

  • 2 (4-oz.) cans chopped green chiles

  • 1 tablespoon chopped fresh cilantro

  • 3 (10-oz.) cans enchilada sauce, divided

  • 2 cups (8 oz.) shredded Mexican four-cheese blend, divided

  • 8 (9-inch) burrito-size flour tortillas


  1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

  2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

  3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

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