Green Chicken Chile Enchiladas

Each week we have a group of friends from church over at our house to “do life” together and talk about the bible. It’s awesome. We always share a meal together before we “dig in” to the word. Last week, I made some green chicken chile enchiladas. SO good!!


  • 1-2 chicken breasts (used bone-in and pre-baked)
  • 2-3 chicken legs (used bone-in and pre-baked)
  • 2 c. cooked rice (we used brown)
  • 1 can pinto beans
  • 1 Tbsp cumin
  • 2 tsp hot sauce
  • Salt & Pepper
  • 1 can green chiles
  • 1 16oz container sour cream
  • 1 c. shredded cheddar divided (1/2 c. and a 1/2 c.)
  • 1/2 c. shredded mozzarella (we always shred our own cheese b/c it melts better!)
  • 1 large can (32 oz) green enchilada sauce
  • 16 flour (or corn) tortillas

For the chicken… I baked it using this method with slightly different seasonings. Remove from bones & shred (or alternatively you can get regular chicken breasts and dice or a rotisserie chicken). For the rice… cook according to package instructions. I used regular brown rice so it took 50 minutes to cook but minute rice would be totally fine too!

In a large bowl, combine the shredded chicken, rice, cumin, sour cream, hot sauce, green chiles, 1/2 c. of shredded cheddar, approximately 1/3 of the can of enchilada sauce, salt & pepper. Stir well to combine. Add in the pinto beans and stir gently.

Spray two 9×13 pans with cooking spray & preheat oven to 350.

Evenly divide the mixture between all 16 flour tortillas. I just put about 2 heaping spoonfuls of the filling in each tortilla and then roll them up. Place 8 tortillas in each pan. You can fit up to 10 in a pan if you end up deciding to make more. We used Mission flour tortillas b/c we live in Ohio. I KNOW there are way better brands in Tejas though šŸ™‚

When you have all of the tortillas in the pan, pour the remaining enchilada sauce evenly over the top of the two pans. Then top evenly with the remaining shredded cheddar and shredded mozzarella.

Bake covered with aluminum foil for approx 45 minutes. Remove foil and broil for a few minutes until the top is brown and bubbly. Serve with sour cream and salsa.

I actually refrigerated these fully prepped in the AM before baking them off for dinner. It worked just fine!!

No photos of the delicious dish b/c they were gobbled up in a flash!


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Filed under Tex-Mex

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