Mom's Green Chili Chicken Enchiladas

Mom's Green Chili Chicken Enchiladas

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 as separate enchiladas, but you will need to fry each corn tortilla briefly prior to rolling or they will break/crack on you. If you can find the 505 chiles, that really gives the dish the best flavor.

Ingredients

  • cooked

    chopped chicken, s

    3 c
  • jar of 505 southwestern roasted green chiles or 1 4-oz can chopped green chilies plus 1 7-oz can green chili salsa

    s

    16 oz
  • salt

    s

    ¾ tsp
  • heavy cream

    s

    2 ½ c
  • corn tortillas
    18
  • grated monterey jack cheese

    s

    4 c

Directions

  1. 1

    Preheat oven to 350 degrees.

  2. 2

    In a large bowl, mix the chicken and green chiles together.

  3. 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. 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. 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. 6

    Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.

  7. 7

    Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!

Mom's Green Chili Chicken Enchiladas

Mom's Green Chili Chicken Enchiladas

5.0(1)50 min

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About this Recipe

Craving a comforting, incredibly easy meal that brings everyone to the table? Mom's Green Chili Chicken Enchiladas are a family favorite for a reason, delivering rich, satisfying flavor without a fuss.

This recipe shines with its simplicity and smart shortcuts. You'll love how easy it is to achieve tender, flavorful chicken, especially when using a convenient rotisserie chicken. The secret to its exceptional taste lies in the choice of 505 southwestern roasted green chiles, which impart an unparalleled, authentic depth that truly elevates this dish. Plus, a crucial tip for classic separate enchiladas involves briefly frying corn tortillas to prevent them from breaking during rolling.

Prepare for a supremely satisfying dish featuring savory, cooked chicken bathed in a creamy sauce, all enrobed in soft corn tortillas and blanketed with a generous layer of melted Monterey Jack cheese. The green chiles offer a bright, earthy warmth that isn't overpowering, making this a crowd-pleaser for all palates. It's a testament to how simple ingredients can create a truly comforting and flavorful baked chicken enchilada experience.

Flexibility is a hallmark of these green chili chicken enchiladas. For ultimate convenience, rotisserie chicken is your best friend, though baking your own chicken provides the freshest flavor. While the 505 chiles are highly recommended for their authentic taste, you can substitute with a 4-ounce can of chopped green chilies (preferably Hatch) plus a 7-ounce can of green chili salsa. Feel free to adjust the Monterey Jack cheese—because, as we know, more cheese often means more joy!

These hearty enchiladas are perfect for a cozy weeknight dinner or feeding a gathering of family and friends. Serve them hot, perhaps with a simple side salad, for a complete and utterly satisfying meal.

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