Green Chile Chicken Enchiladas
I used to participate in a monthly freezer swap with other moms. All of us loved coming home with a freezer full of delicious meals, and tasting some new recipes as well. This recipe for Green Chile Chicken Enchiladas was one of the few that I continue to make today, and you can always find at least one pan of them in our freezer at any given time. It is such a fun twist on your normal red sauce enchiladas, with the green chile enchilada sauce complimenting the cream cheese and chicken filling.
Green Chile Chicken Enchiladas
Lisa @ Onceamonthmom.com
Ingredients:
- 1 1/2 lbs chicken breast, cooked and shredded
- 8 ounces cream cheese, cubed
- 4.5 ounces green chiles, diced
- 20 ounces green chile enchilada sauce
- 10 flour tortillas
- 3/4 cup cheddar cheese, shredded
Directions:
In a large skillet, mix the chicken, cream cheese and green chiles. Cook over medium heat, stirring until blended and 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 15-20 minutes at 400 degrees or until cheese is melted.
Freezing Directions:
Place rolled up enchiladas, seam side down in a greased 8×8 Deep Dish Foil pan. Pour enchilada sauce over top and sprinkle with cheese. Cover with foil and freeze. To Serve: Thaw. Bake 15-20 minutes at 400 degrees or until cheese is melted.
Servings: 5
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Foodie Friday at Designs by Gollum
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Friday Potluck at EKat’s Kitchen
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Grocery Cart Challenge at Grocery Cart Challenge
- I’m Lovin’ It at Tidy Mom
These are a favorite in our house! Sometimes to switch things up, I will make a casserole instead :)
[...] Green Chile Chicken Enchiladas from Once a Month Mom (she always has some really good recipes!) [...]
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!