Food and Recipes Recipes Chicken-and-Green Chile Enchiladas Be the first to rate & review! 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Prep Time: 20 mins Bake Time: 30 mins Total Time: 50 mins Yield: 4 to 6 servings Ingredients 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 Directions Preheat oven to 425º. 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° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown. Rate it Print