Mmmm – you’ll love these Green Chile Chicken Enchiladas that only use 6 ingredients! This is also a great meal to put together and keep in your freezer for when you need a quick dinner!
Easy 6-Ingredient Chicken Enchiladas
This chicken enchilada recipe has been in my family for as long as I can remember! My aunt got the recipe from her friend {Alison} years ago and ever since then, it’s been one of our favorite meals 🙂 With only six ingredients, this meal can be whipped up in no time – especially if you keep cooked chicken in your freezer. Also, you can make this ahead of time and pop it in your freezer. Then, when you’re in a hurry and need a quick meal, just pull out the pan and stick it in the oven!
For this recipe you’ll need:
- 18 tortillas (I used extra-large flour)
- 10 cups chicken, cooked and shredded
- 3 cups onions, sliced and cooked
- 6 cups shredded Mexican cheese
- 2 cans green enchilada sauce
- 1/3 cup heavy whipping cream or sour cream (for moistening)
- 1 – 4 ounce can diced green chiles
Combine chicken, onions, and 3 cups of cheese. Mix well.
Add one can of green enchilada sauce, cream, and diced chiles. Mix well.
Fill each tortilla – place 3/4 cup of filling down the center of each tortilla.
Roll up and place, seam side down, in 9×13-inch pans.
After you have filled and rolled each tortilla and placed them in the pans, pour the second can of sauce over the tortillas and spread evenly.
Top with remaining cheese.
Bake at 325 degrees for 25-35 minutes or until cheese is browned.
Serve with sour cream and guacamole if desired (I like to sprinkle some fresh cilantro leaves on top of mine 🙂 ).
* If you want to make this ahead as a freezer meal, I would recommend you assemble your tortillas, place them in the pan, smother them with sauce and cheese, and cover with foil. Then, when you need to pull them out of the freezer for a meal – uncover the pans and bake until the cheese is melted (around an hour or so).
* If you like spicy food, try adding some diced jalapenos to the mixture!
Chicken Enchiladas
Ingredients
- 18 tortillas
- 10 cups chicken, cooked and shredded
- 3 cups onions, sliced and cooked
- 6 cups shredded Mexican blend cheese
- 2 cans green enchilada sauce
- 1/3 cup heavy whipping cream or sour cream
- 1 - 4 ounce can diced green chiles
Instructions
- Combine chicken, onions and 3 cups of cheese. Mix well.
- Add one can of green enchilada sauce, cream, and diced chiles. Mix well.
- Fill each tortilla - place 3/4 cup of filling down the center of each tortilla; roll up and place, seam side down, in two 9x13-inch pans.
- After filling and rolling tortillas, pour the second can of sauce over the tortillas and spread evenly.
- Top with remaining cheese.
- Bake at 325 degrees for 25-35 minutes or until cheese is browned.
- Serve with sour cream, guacamole, or cilantro if desired.
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