The Secret to Easy Green Chile Chicken Enchiladas

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 enchiladas, my husband was home; and wiling to teach me how he learned to make them from a cousin.

Secret to Easy Chicken Enchiladas
It’s an easy recipe because you don’t have to make the sauce or tortillas from scratch. Quite frankly, I don’t know if I am that talented. Though, I would not mind trying my hand at it and learning something new.

To make these easy enchiladas, I cooked, seasoned and shredded chicken breasts. Then 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.

Green Chile Chicken Enchiladas Green Chile Chicken Enchiladas

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.

Green Chile Chicken Enchiladas Green Chile Chicken Enchiladas

That’s it. Not bad right? I think the most time consuming part is cooking and shredding the chicken.

Buen Provecho,
Thirty Minus One

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Green Chile Chicken Enchiladas Recipe

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