Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas are filled with chicken, onion, jalapeńos, and cheese. Then, covered in green chile sauce.

We usually use mild green chile enchilada sauce for this recipe but, I accidentally purchased hot enchilada sauce this time. They were very good with the extra heat, too. If you like more heat, use medium or hot green chile enchilada sauce. If you like less heat, use mild green chile enchilada sauce.

Ingredients Needed for Green Chile Chicken Enchiladas:

2 pounds chicken breast, cooked and shredded

1 onion, diced

2 jalapeńos, seeded and diced

1 tablespoon olive oil

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 6 ounce can olives, drained and sliced

28 ounce can green chile enchilada sauce

1  1/2 cups cheddar cheese, grated and divided

1  1/2 cups mozzarella cheese, grated and divided

10 flour tortillas (taco size)

Instructions for Green Chile Chicken Enchiladas:

1. Shred chicken and place it in a deep frying pan with oil, onion, jalapeńos, chili powder, and garlic powder. Stir and heat through to cook onion and jalapeńo.

2. When onion and jalapeńos are tender, add sliced olives, 1 cup cheddar cheese, 1 cup mozzerella cheese, and 1 1/2 cups green chile enchilada sauce. Heat through.

3. Pour some of the remaining sauce in a 9×13 baking dish.

4. Lightly dip each side of a tortilla in the sauce that is in the baking dish. Fill the tortilla with the chicken mixture and roll up. Continue with remaining nine tortillas-pour more sauce in the baking dish as needed, leave a little to put on top of the enchiladas.

5. Sprinkle the rolled enchiladas with grated cheese, cover with foil, and bake at 350 degrees for 30 minutes.

Enjoy!!

Other Recipes You Will Love:

Beef Enchiladas

Breakfast Enchiladas

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Green Chile Chicken Enchiladas

An easy and delicious enchilada recipe.

Course Main Course

Cuisine Mexican

Keyword dinner recipe, Easy Chicken Recipes, Mexican Recipes

Author Sweeter With Sugar

Ingredients

• 2 pounds chicken breast cooked and shredded
• 1 onion diced
• 2 jalapeños seeded and diced
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 6 ounce can black olives drained and sliced
• 28 ounce can green chile enchilada sauce
• 1 1/2 cups cheddar cheese grated and divided
• 1 1/2 cups mozzerella cheese grated and divided
• 10 flour tortillas taco size

Instructions

1. Shred cooked chicken and place in a deep frying pan with oil, onion, jalapeńos, chili powder, and garlic powder. Stir and heat through to cook onion and jalapeńos.

2. When onion and jalapeńos are tender, add sliced olives, 1 cup cheddar cheese, 1 cup mozzarella cheese, and 1 1/2 cups green chile enchilada sauce. Heat through.

3. Pour some of the remaining sauce into the bottom of a 9 x 13 baking dish.

4. Lightly dip each side of a tortilla in the sauce that is in the baking dish. Fill the tortilla with the chicken mixture and roll up.

5. Continue with the remaining nine tortillas the same way. Pour more sauce in the baking dish as needed. Reserve a little sauce to pour over the top of the filled tortillas, if needed.

6. Sprinkle the rolled enchiladas with the remaining cheeses.

7. Cover with foil and bake for 350° for 30 minutes, until hot and bubbly.

8. Serve and Enjoy!