EASY Green Chile Chicken Enchiladas

Sharing our favorite Green Chile Chicken Enchiladas today! My easy chicken enchiladas are perfect for feeding a crowd. This recipe makes up three 9 x 13 inch baking dishes to serve or freeze some for later.

green chile chicken enchiladas

Green Chile Chicken Enchiladas

If you’re looking for easy enchiladas to feed a crowd, that everyone loves, you’ve found the perfect recipe! Love that this recipe makes three large baking dishes full of enchiladas that are convenient for feeding large groups or freezing for a later dinner. Enjoy!

Try my Easy Lasagna Recipe too, that also feeds a large crowd. Follow Picky Palate on Instagram for daily recipe inspiration.

green chile chicken enchiladas

Ingredients For Green Chile Chicken Enchiladas

  • canned chunk chicken, drained
  • Hatch Green Enchilada Sauce
  • sour cream
  • diced green chilies
  • cream of chicken soup
  • crumbled bacon
  • Lawry’s Garlic Salt
  • freshly ground black pepper
  • hot sauce, such as Cholula
  • corn tortillas
  • shredded cheddar cheese
  • shredded mozzarella cheese

green chile chicken enchiladas

How To Make Green Chile Chicken Enchiladas

  1. Preheat oven to 35o degrees F. and set aside three 9 x 13 inch baking dishes.
  2. In a large mixing bowl place drained chunk chicken, green enchilada sauce, sour cream, green chilies, cream of chicken soup, bacon crumbles, garlic salt, pepper and hot sauce. Mix and shred chicken until well combined. Use 1/2 cup filling for each baking dish to spread onto bottom of dish. Place about 8 tortillas at time in the microwave to warm until nice and hot, about 60 seconds in my microwave. Remove and fill tortillas with about 1/4 cup filling in the center, roll and place seam side down into baking dishes. Place each rolled enchilada very close to each other filling about 12-15 enchiladas per baking dish. Continue to warm tortillas, fill with filling and arrange in baking pans until pans are full. Use remaining filling to spread over top of each baking dish. Top each baking dish evenly with cheddar cheese and mozzarella.
  3. Bake for 30-35 minutes until cheese is melted and starts to turn golden brown around edges. Remove and serve hot.

green chile chicken enchiladas

I love adding bacon crumbles to this recipe. Gives a nice smoky flavor. You can absolutely leave out the bacon if you’d like.

green chile chicken enchiladas

One of the biggest tips I can give you, is only heat up about 8 tortillas at a time in the microwave to prevent tearing when rolling. Makes all the difference. Fill each warmed tortilla with about 1/4 cup of filling, roll and place into baking dish.

green chile chicken enchiladas

Fill each dish with 12-15 rolled enchiladas, placed nice and tight next to each other.

green chile chicken enchiladas

Use remaining enchilada filling to spread over top of the dishes. Top with cheese and bake! 350 degrees F. for 30-35 minutes.

green chile chicken enchiladas

How To Serve Chicken Enchiladas

Serve enchiladas hot with a side of my Mexican Rice. Beans are another great side option along with shredded lettuce on top with a dollop of sour cream if desired.

green chile chicken enchiladas

How To Store Leftover Enchiladas

Store any leftover enchiladas in an airtight container for up to 3 days in the refrigerator.

Can I Freeze Enchiladas?

Yes, you can! Cover the baking dishes that have been prepared up until before they’re baked tightly with tin foil. Freeze up to 3 months. Thaw to room temperature before baking.

green chile chicken enchiladas

EASY Green Chile Chicken Enchiladas

My EASY Green Chile Chicken Enchiladas make the perfect meal for entertaining a crowd. This recipe puts together three 9 x 13 inch baking dishes that you can also freeze for later if you just need one or two!
Course: Dinner
Cuisine: Mexican
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings: 20
Calories: 396kcal
Author: Jenny
Cost: $40
Print Pin Rate

Equipment

  • three 9 x 13 inch baking dishes
  • Oven
  • Bowl
  • Microwave

Ingredients

  • 3 12.5 ounce cans chunk chicken drained
  • 3 15.5 ounce cans Hatch Green Enchilada Sauce
  • 1 heaping cup sour cream
  • 4 ounce can diced green chilies
  • 1 10.5 ounce can cream of chicken soup
  • 10 slices cooked crumbled bacon
  • 1/2 teaspoon Lawry's Garlic Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon hot sauce such as Cholula
  • 36-45 corn tortillas warmed in microwave (in batches) while filling and rolling
  • 4 cups shredded cheddar cheese
  • 4 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 350 degrees F. and set aside three 9 x 13 inch baking dishes.
  • In a large mixing bowl place drained chunk chicken, green enchilada sauce, sour cream, green chilies, cream of chicken soup, bacon crumbles, garlic salt, pepper and hot sauce. Mix and shred chicken until well combined. Use 1/2 cup filling for each baking dish to spread onto bottom of dish. Place about 8 tortillas at time in the microwave to warm until nice and hot, about 60 seconds in my microwave. Remove and fill tortillas with about 1/4 cup filling in the center, roll and place seam side down into baking dishes. Place each rolled enchilada very close to each other filling about 12-15 enchiladas per baking dish. Continue to warm tortillas, fill with filling and arrange in baking pans until pans are full. Use remaining filling to spread over top of each baking dish. Top each baking dish evenly with cheddar cheese and mozzarella.
  • Bake for 30-35 minutes until cheese is melted and starts to turn golden brown around edges. Remove and serve hot.

Nutrition

Calories: 396kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 831mg | Potassium: 221mg | Fiber: 4g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 2mg | Calcium: 392mg | Iron: 2mg
Keywords: chicken enchiladas, green chile chicken enchiladas, green chili chicken enchiladas

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green chile chicken enchiladas

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