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Green Chili Chicken Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

1 package (12 count) corn tortillas

1/2 cup vegetable oil for frying tortillas

1 large tomato, chopped

1 small onion. Chopped

1 fresh jalapeno, seeded and finely chopped

1/2 cup chopped cilantro

1 to 2 cups diced cooked chicken

3 cups shredded H-E-B Asadero Cheese

1 can (10 ounces) green chili enchilada sauce


Place oil in a medium size skillet and heat over medium high heat.
Fry one tortilla at a time for 15 seconds on each side.
Place on paper towels to drain.
Fry all tortillas and set aside.
Heat oven to 350 degrees F.
Spray a 3-quart baking dish with non-stick cooking spray; set aside.
Combine tomato, onion, jalapeno, cilantro, chicken and cheese in a lar
ge bowl.
Add half of the green chili enchilada sauce and stir.
Spread 1/3 cup chicken mixture down the center of each tortilla and ro
ll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Combine remaining cheese mixture with other half of enchilada sauce; p
our over enchiladas in pan.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges a
nd tortillas are golden.
Serve immediately

Nutritional Information

No Nutritional Information Available


No Source Information Available