Living in Texas has many advantages, one of them is its diverse cuisine. In Panama, we don’t eat many of the Mexican dishes that you find here. So, I learned a lot about Mexican cuisine with my husband – who is of Mexican descent – and by visiting different Mexican and Tex-Mex restaurants here in Houston. Luckily the first time that I decided to make Green Chile Chicken Enchiladas, my husband was home; and wiling to teach me how he learned to make them from a cousin.
Making these easy enchiladas, only called for a few ingredients. I started by cooking, seasoning and shredding chicken breasts. There is a package of already shredded chicken that I have found at Kroger before. If you have one near-by, look for it. If not, I imagine other groceries may have something similar available. After these first steps, I mixed the shredded chicken with cheese.
I set that aside and wet the first tortilla by dipping it in half of Las Palmas Medium Green Chile Enchilada Sauce that I poured into a deep dish. Then I added the chicken, rolled the tortilla into an enchilada and placed it in a baking pan.
Once all the tortillas were rolled, I poured the remaining sauce over the enchiladas. Baking them for about 30 minutes. Once baked, I then topped them with the remaining cheese and served with beans and rice.
That’s it. Not bad right? I think the most time consuming part is cooking and shredding the chicken. Otherwise, these Green Chile Chicken Enchiladas are the easiest.
Buen Provecho,
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Easy Green Chile Chicken Enchiladas
Ingredients
- 3 Chicken Breasts or 1.5 cups pre-cooked and shredded chicken
- 1 Tbsp. Oil
- 1/2 Tbsp. of All Purpose Seasoning
- 2 Cups Shredded Cheese
- 1 Can Green Enchilada Sauce
- 10 Tortillas (Corn or Flour per your preference)
Instructions
- Pre-heat oven at 350.
- Season chicken breast, then add chicken and oil to a skillet at medium heat.
- Cook chicken for about 20 minutes or until golden and throughly cooked.
- Let cooked chicken cool down before shredding, once shredded add in 1 cup of cheese and mix well.
- Pour green enchilada sauce into a deep dish, wet a tortilla in the sauce, add chicken, roll and place in a deep baking dish. Repeat this step with all tortillas.
- Pour remaining enchilada sauce over the tortillas once all are lined in the baking dish.
- Bake for about 20 minutes, remove from oven and top with remaining cheese (or desired amount). Let melt for about 5 minutes. Enjoy.
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