Green Chile Chicken Enchiladas

This recipe for Green Chile Chicken Enchiladas is astetically appropriate for this time of year, so I couldn’t think of a better time to share it than right before Christmas. The recipe consists of tender shredded chicken wrapped in a flour tortilla, smothered in a delicious green chile sauce, and finally topped off with shredded cheese, diced tomatoes and a dusting of cilantro. When I eat enchiladas, the sauce has to be the star of the dish. What’s so great about this recipe is the sauce is guaranteed to be great with very little work involved. I’ve taken my favorite store-bought green sauce (Frontera Green Chile Enchilada sauce) and blended it with cilantro and onions to give it more depth. I used to scoff at store bought sauces, but once I discovered this high-quality flavorful option, making the sauce from scratch isn’t necessary. Although I baked the chicken, another time saving option for enchiladas is using a store-bought rotisserie chicken and shredding it. I love how quickly a satisfying meal comes together with a few simple tricks. I hope you get to enjoy this green and red festive dish sometime this holiday season!

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Green Chile Chicken Enchiladas

Yield: 6 enchiladas

What You Need

  • 1.5 lbs boneless skinless chicken breast or 1.5 lbs rotisserie chicken shredded
  • 2 tablespoons olive oil (not needed if using rotisserie chicken)
  • Ground black pepper and garlic salt (not needed if using rotisserie chicken)
  • 2 8 ounce packages Frontera Green Chile Enchilada sauce, or other store bought green chile/verde enchilada sauce
  • 1/4 cup cilantro
  • 1/3 cup chopped purple or white onion
  • 1/4 cup reduced fat cream cheese
  • 6 flour tortillas
  • 1 cup Mexican blend shredded cheese
  • Diced tomatoes and chopped cilantro for garnish

What To Do

  1. Preheat oven to 375 degrees. Place chicken breasts in a baking dish and coat evenly with 2 tablespoons olive oil. Generously coat with ground black pepper and garlic salt. Bake chicken for 30 minutes, or until cooked through and no longer pink. (Skip this step if using rotisserie chicken)
  2. While chicken is baking, pour both packages of sauce in a blender. Add cilantro and chopped onions and blend until uniform.
  3. Once chicken has cooled, using two forks, shred chicken. When shredded, I like to take a sharp knife and chop the chicken so it is fine and there are no large shreds. Place chicken in a mixing bowl.
  4. Place 1/4 cup cream cheese in the microwave for 10 seconds to soften it. Add cream cheese and 1/2 cup of blended sauce to the chicken. Stir until the chicken is evenly coated.
  5. Divide chicken evenly among six tortillas. Wrap tortillas and place in a baking dish seam-side down. Once all six filled tortillas are side by side in baking dish, pour remaining sauce evenly over enchiladas. Top evenly with 1 cup shredded cheese. Bake for 30 minutes or until cheese is melted and enchiladas are heated through.
  6. Top with diced tomatoes and chopped cilantro. Serve immediately.

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