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!
Keyword chicken enchiladas, green chile chicken enchiladas, green chili chicken enchiladas
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
three 9 x 13 inch baking dishes
3 12.5ouncecans chunk chickendrained
3 15.5ouncecans Hatch Green Enchilada Sauce
1heaping cup sour cream
4ouncecan diced green chilies
1 10.5ouncecan cream of chicken soup
10slicescooked crumbled bacon
1/2teaspoonLawry's Garlic Salt
1/2teaspoonfreshly ground black pepper
1tablespoonhot saucesuch as Cholula
36-45corn tortillaswarmed in microwave (in batches) while filling and rolling
4cupsshredded cheddar cheese
4cupsshredded mozzarella cheese
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.