Go Back
Print

Weeknight Green Chile Chicken Enchiladas

With two very young boys at home, I’m always looking for dinner ideas that I can put together in minutes. These enchiladas are quick, easy and the ultimate comfort food!

Course Main Course
Cuisine Mexican
Author Christy Graves

Ingredients

For the sauce:

  • 1 10 ounce can green enchilada sauce
  • 2 4.5 ounce cans chopped green chiles
  • 4 ounces taco sauce medium heat
  • 4 ounces sour cream
  • 1-2 tablespoons jarred diced jalapenos to taste

For the enchiladas:

  • 1 rotisserie chicken meat removed and shredded
  • 2 tablespoons butter
  • 1 white onion diced
  • 2 cups shredded Mexican cheese divided
  • 6 - 8 inch flour tortillas

Instructions

For the sauce:

  1. Combine canned enchilada sauce, green chiles, taco sauce, sour cream and jalapenos.

For the enchilada filling:

  1. Melt butter in pan over medium heat. Add onions and sauté until just translucent. In a large mixing bowl, combine shredded chicken, sautéed onions, one half of the prepared enchilada sauce and 1 cup cheese.

Assembly:

  1. Preheat oven to 350 degrees. Line 13" x 9" baking dish with foil. Spread a bit of enchilada sauce in bottom of dish to prevent sticking. Fill tortillas with chicken mixture, fold over and place seam-side down in baking dish. Pour remaining sauce over enchiladas. Bake for 25 minutes. Top with remaining 1 cup cheese and bake for 5 more minutes until cheese is melted and bubbly.