Green Chili Chicken Enchiladas

Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings


1package(12 count) corn tortillas,

1/2cupvegetable oil for frying tortillas,

1large tomato, chopped,

1small onion. Chopped,

1fresh jalapeno, seeded and finely chopped,

1/2cupchopped cilantro,

1 to 2cupsdiced cooked chicken,

3cupsshredded H-E-B Asadero Cheese,

1can(10 ounces) green chili enchilada sauce,


1Place oil in a medium size skillet and heat over medium high heat.

2Fry one tortilla at a time for 15 seconds on each side.

3Place on paper towels to drain.

4Fry all tortillas and set aside.

5Heat oven to 350 degrees F.

6Spray a 3-quart baking dish with non-stick cooking spray; set aside.

7Combine tomato, onion, jalapeno, cilantro, chicken and cheese in a large bowl.

8Add half of the green chili enchilada sauce and stir.

9Spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.

10Place in prepared baking dish in a single layer, seam side down.

11Combine remaining cheese mixture with other half of enchilada sauce; pour over enchiladas in pan.

12Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.

13Serve immediately

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B