Best Moms Green Chili Chicken Enchiladas Recipes

MOM'S GREEN CHILI CHICKEN ENCHILADAS

Mom's Green Chili Chicken Enchiladas image

This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made...

Provided by Fran Murray

Time 50m

Number Of Ingredients 6

Ingredients

3 c cooked, chopped chicken
16 oz jar of 505 southwestern roasted green chiles (can be found at walmart or albertson's) or 1 4-oz can chopped green chilies (preferably hatch) plus 1 7-oz can green chili salsa
3/4 tsp salt
2 1/2 c heavy cream
18 corn tortillas
4 c grated monterey jack cheese (or more - lots of cheese is always better!)

Steps:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the chicken and green chiles together.
3. Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
4. Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
5. Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
6. Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
7. Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!

GREEN CHILI CHICKEN ENCHILADAS

Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

Sprinkle chicken liberally with taco seasoning.
Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
Preheat the oven to 350 degrees F (175 degrees C).
Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Mom's Chicken Enchiladas (Adapted from Eating for Life Recipe) image

This is my adaptation for chicken enchiladas from Bill Phillips Eating for Life 'Mom's Chicken Enchiladas'.

Provided by NCSouthernBelle

Categories One Dish Meal

Time 45m

Yield 8 Enchiladas, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts (about 1 lb)
1 onion, sliced
2 tablespoons fresh cilantro, chopped
4 ounces ortega diced green chilies
3 (19 ounce) cans Old El Paso mild enchilada sauce (depending on how saucy you like them)
8 large flour tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomatoes, diced

Steps:

Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.