I had all these ingredients and I wanted some Mexican food. I had some leftover shredded rotisserie chicken. So I decided to make some Green Chile Chicken Enchiladas.
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| Wouldn’t you LOVE some Green Chile Chicken Enchiladas tonight? Mmmm…. |
Green Chile Chicken Enchiladas are really easy and quick. And for taste, they are one of my favorite dinner menus!! But I’m a Mexican Foodie. I love anything south of the border!
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| Green Chile Chicken Enchiladas – you can use the small flour tortillas to make them for a crowd! |
GREEN CHILE CHICKEN ENCHILADAS
2 1/3 cups chicken shredded
1/2 large onion diced
1 can Cream of Chicken Soup
1/2 packet of Taco seasoning
3/4 cup fine chopped salsa
1 can Niblets corn drained (optional)
1 small can diced green chiles
a few shakes of Johnny’s Season Salt
a few shakes of cumin
3/4 cup sour cream (add last half hour)
1/3 cup milk or cream
shredded jack or cheddar cheese (I like Jack Cheese best for these)
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| My Ingredients List for Green Chile Chicken Enchiladas….super easy! Add Niblets corn if you need to feed even more people! |
Cook chicken and shred it up. Then add the 3/4 cup sour cream, chiles, salsa and spices. Add milk or cream and the soup to the filling. Add sauteed onions and taco seasoning packet (1/2 pkg.)
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| Roll up the Enchilada filling topped with a bit of shredded cheese. |
Taste and season if needed. Spoon the filling into 8 to 10 flour tortillas. Add some grated jack cheese and then roll them up. Top with cheddar cheese. Bake 30 minutes at 350 covered with foil. When ready to serve, top with a slice of avocado, if desired. Makes 8 to 10 enchiladas.
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| Serve your Green Chile Chicken Enchiladas with a salad and Chips with Salsa. |
These are great to bring to a potluck or for a party. Just use the smaller flour tortillas to make double the recipe if you are serving lots of other foods. They will make mini enchiladas! I always get compliments on them! 