Food and Recipes Recipes Chicken-And-Green Chile Enchiladas 5.0 (1) 1 Review Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on October 6, 2023 Save Rate PRINT Share Close Credit: Southern Living Prep Time: 20 mins Bake Time: 30 mins Total Time: 50 mins Servings: 4 to 6 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. Cook Mode (Keep screen awake) Ingredients 3 1/2 cups chopped cooked chicken 2/3 cup Onion-and-Garlic Mixture (recipe below) 2 (4-oz.) cans chopped green chiles 1 Tbsp. 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 Directions Preheat oven to 425ºF. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese. 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. Bake, covered, at 425°F for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown. Onion-and Garlic Mixture 2 cups chopped onion (1 large onion)1 tablespoon vegetable oil3 garlic cloves, chopped Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days. Save Rate Print