Chicken and Green Chile Enchiladas
4
Servings
7
Ingredients
9
Comments
These chicken and green chile enchiladas combine two different types of cheese for the perfect flavor and are a great use of leftover chicken.
4
Servings
7
Ingredients
9
Comments
Ingredients
- 1 ½ cups cook and shred Chicken, Boneless Breasts
- ½ cups Mild Green Chiles, Diced, Canned
- 1 ¼ cups dice Onion
- 1 cup Cream Cheese
- 8 individual Flour Tortillas (10-inch/Large)
- 2 ½ cups Green Enchilada Sauce
- 1 cup Mexican Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Warm chicken in saucepan over medium heat for 2-3 minutes.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Warm chicken in saucepan over medium heat for 2-3 minutes.
- Add in green chiles, onion, and cream cheese.
- Mix well as the cream cheese melts, about 5 minutes.
- Once cream cheese has melted, fill flour tortillas with chicken mixture and roll up.
- Divide among indicated number of baking pans.
- Pour enchilada sauce evenly over the enchiladas in the baking pans, then top with shredded cheese.
- Bake uncovered at 375F for 15-20 minutes until the cheese is bubbly.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 enchiladas Amount Per Serving
- Calories
- 914
- Total Fat
- 45g
- Saturated Fat
- 21g
- Trans Fat
- 1g
- Cholesterol
- 145mg
- Sodium
- 2621mg
- Total Carbohydrates
- 88g
- Fiber
- 0g
- Sugar
- 11g
- Protein
- 42g
- WW Freestyle
- 29
9 Comments
Join the discussionAhh, I needed this yesterday before I finally took the chicken all apart and put it in the freezer. I’ll pull some out for this soon. 🙂
Could these be made with corn tortillas instead? Would you maybe do two corn for every one flour since they’re smaller? Thanks!
Amy, you could definitely do corn tortillas. I would fill them with less filling but then you could just end up with more enchiladas (always a great thing in my house!).
You could also make it as an enchilada casserole.
I made these yesterday with corn tortillas, so delicious and very filling.
I was thinking about making this for a elderly couple to eat while the wife undergoes chemotherapy. Could this be baked straight from the freezer? About how long in the oven?
I wouldn’t recommend baking it straight from the oven. If they could pull it out that morning and put it in the fridge, that would help. If you did it straight from freezing, I’d at least double the baking time. And I think that is a great blessing to pass on!
Okay, thank you! I’ll recommend cooking it as you originally describe.
Hi made this for dinner and had enough to freeze 2extra meals for my husband and I. He loved it, instead of greenchiles, I added a can of cream of. Chicken soup and creme cheese