Chicken and Green Chile Enchiladas
Earlier this week over at Get Real, Kelly talked about how she likes to buy a whole chicken and teaches us how to cut it up. While I still buy my chicken at the grocery store, I too love to buy whole roaster chickens. They are much cheaper than chicken breasts at my store and it so nice to just throw them in the oven or crockpot and have chicken for days. Of course, when you have chicken for days, you want something a little different. These chicken and green chile enchiladas are a family favorite around here. They are quick to throw together on a busy night and you can make an extra batch to throw in the freezer.
Chicken and Green Chile Enchiladas
Author/Source:
Katie @ Onceamonthmom.com
Ingredients:
- 8 flour tortillas
- 1 cup shredded cooked chicken
- 0.33 cup green chiles
- 0.83 cup chopped onions
- 6 ounces cream cheese
- 0.67 cup shredded mexican blend cheese
- 1.67 cup green enchilada sauce
Directions:
Warm chicken in saucepan over medium heat. Add in green chiles, onions and cream cheese. Mix well as the cream cheese melts. Once cream cheese has melted, fill flour tortillas with chicken mixture and roll up. Place into a baking pan and pour enchilada sauce over the enchiladas, then top with shredded cheese. Bake at 375 for 10-15 minutes until the cheese is bubbly.
Freezing Directions:
After preparing enchiladas but before baking, cover tightly with foil. Label and freeze. To serve: thaw in fridge. Bake uncovered for 15-20 minutes until the cheese is bubbly.
Servings: 4
**conversion chart image provided by Erik Spiekermann
Ahh, 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.