Green Chile Chicken Enchiladas
6
Servings
6
Ingredients
8
Comments
These enchiladas will surprise your taste buds with the creamy filling and light green chile taste.
6
Servings
6
Ingredients
8
Comments
Ingredients
- 1 cup dice Cream Cheese
- 3 cups cook and shred Chicken, Boneless Breasts
- 4 ½ ounces Mild Green Chiles, Diced, Canned
- 12 individual Flour Tortillas (8-inch/Med)
- 20 fluid ounces Green Enchilada Sauce
- ¾ cups Cheddar 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?
- In large skillet, mix chicken, cream cheese and chopped green chiles. Cook over medium heat until cream cheese is melted.
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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.
- In large skillet, mix chicken, cream cheese and chopped green chiles. Cook over medium heat until cream cheese is melted.
- Spoon chicken filling into tortillas, roll up and place seam side down in greased pans.
- Pour enchilada sauce over top and sprinkle with cheese.
- Bake at 400 for 15-20 minutes or until cheese is melted.
8 Comments
Join the discussionThese are a favorite in our house! Sometimes to switch things up, I will make a casserole instead 🙂
These are amazing for sure!!!
I accidentally bought the red sauce for these.
When I made the filling I mixed the cooked chicken with the cream cheese and green chilies, but I also added sour cream, some of the shredded cheese, and a little of the red sauce. They were WONDERFUL!!
Can these be made with corn tortillas and still be frozen well?
Amanda- I am not sure how the corn tortillas would work. If you try it, let us know how they turn out!
Lisa,
I buy corn tortillas in bulk at my local sam’s and vacuum seal then freeze them. I never have a problem defrosting and using them. the only problem I know is that you have to moisten corn tortillas with a little heat and oil or microwave wrapped in a paper towel to get them to roll without cracking.
Lisa,Do you think this can be made stove-top or in the crock-pot? We are continuing to have triple digit temperatures and I am running out of ideas for meals.
Anne –
I have prepared the enchiladas and not put them in the baking dish, but just microwaved individually. I am sure if you had a small baking dish you could prepare in entree form and microwave to heat!