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Green Chili Chicken Enchiladas


Quick and easy

Quick and easy

Quick and easy

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 large bowl.

Add half of the green chili enchilada sauce and stir.

Spread 1/3 cup chicken mixture down the center of each tortilla and roll 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; pour over enchiladas in pan.

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

Serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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