Quick Recipes: Green Chili and Chicken Enchiladas
Happy Food Friday, Sisters!
It’s November 1st and enchilada week! This makes me incredibly happy. Well, the enchiladas, not so much that it’s the first of November. This year has flown by, and now I have to start getting serious about Christmas shopping.
Anyway, back to those cheesy and delicious enchiladas…
I absolutely love enchiladas (even though I can guarantee mine aren’t really authentic), and since it’s been a heck of a week recovering from our family vacation this Momma is in need of a little comfort food.
As much as I enjoy this green chili and chicken enchilada recipe, I tend to only make it once in a while (which translates to about once a month in our family).
I’ll admit they’re not the healthiest dish we eat around here, but they’re not nearly as bad for you as food from the local restaurant.
This recipe makes enchiladas that are the perfect comfort food, and can be prepped (ideally) a day ahead and stored in the fridge overnight.
Something about letting them soak up the sauce overnight makes them that much more delicious.
An added bonus to making them the day before, means I can just pull them out of the fridge and slide them into the oven. This allows me to continue lessons (or snuggling–sometimes both) with the kids, or even take a shower!
So without further ado…
Green Chili and Chicken Enchilada Recipe
Green Chili and Chicken Enchilada Ingredients:
- Approximately 4 Cups shredded chicken (you can use a rotisserie chicken from Costco or Walmart)
- 1 large can of green (or red if you prefer) enchilada sauce
- 1 can of mild green chilies
- 8 large whole wheat tortillas
- 1 pound shredded cheese (I used Mozzarella, but have also used Colby-Jack and Cheddar)
- Toppings of choice: Salsa, sour cream (or plain Greek yogurt), avocado, etc.
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To make these delicious enchiladas, grab a large casserole dish and pour in just enough enchilada sauce to cover the bottom.
Preheat oven to 350 degrees F.
In a large bowl combine chicken, approximately a cup of cheese, chilies, and just enough sauce to add a bit of moisture and color.
I roll the enchiladas right in the casserole dish so the tortillas grab moisture and are easier to work with.
Scoop meat mixture evenly into each tortilla.
Roll tortillas and fit snuggly together in the casserole dish.
Pour remaining sauce over rolled enchiladas.
Cover in cheese.
Refrigerate or bake immediately.
Bake for 30 minutes or until cheese is melted and the enchiladas are warmed through.
Top with your favorite garnishes.
I hope you and your family enjoy this quick meal perfect for the busyness of life.
Until next time,