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Enchiladas are on the menu ATLEAST once a month at our house. We love them! Green chile enchiladas are one of our favorites. I took one of my old recipes and turned it “creamy” to create the perfect enchiladas. I love how they turned out! These have the perfect combination of flavors and taste absolutely delicious!  They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.

Green chile enchiladas

Ingredients

  • 8-10 large flour tortillas
  • 2-3 cups shredded cooked chicken (about 4 chicken breasts)
  • 1 clove minced garlic
  • 1/4 tsp chili powder (omit if you don't like things too spicy)
  • 1/4 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup diced green chili (4.5 oz can)
  • 4-8 oz cream cheese softened
  • 1 juiced lime
  • 1 14 oz can green chile enchilada sauce (I used Macayo's)
  • 1/2-1 cup shredded pepperjack cheese
  • cilantro (optional)

Instructions

  1. Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.
  2. Spoon 2-3 TB into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in.
  3. Pour the rest of the enchilada sauce over the tortiallas and top with shredded cheese. Cover with foil.
  4. Bake at 350 for 15 minutes. Remove foil and bake for 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro.
http://www.iheartnaptime.net/green-chile-enchiladas/

You can top them with cilantro when they come out of the oven.

Enjoy!

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Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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49 Responses to “Green chile enchiladas”

  1. Wag Doll

    Ooh yum yum, this looks so good I can smell the aroma through the screen! Thanks for sharing, I will be making this x

    Reply
  2. Ashton @ Something Swanky

    Can I just say, I’ve tried to make green chile enchiladas 3 times now (without a recipe mind you– that would take too much work to find ;) and I’ve bombed every time! So happy you posted this! I’ve pinned it and I won’t be too lazy to look it up there next time I’m making enchiladas :) Which will be tomorrow night.

    Reply
  3. Sarah Carletti

    This looks fabulous and freezable. I’d love if you could link up at Thursday Food Fest which is live now! Thanks, Sarah

    Reply
  4. Jodi B.

    I made these tonight for dinner. It was awesome!! I found it on Pinterest. Thanks :)

    Reply
  5. Katie

    The flour tortillas don’t come out gummy? I’ve always used corn because the flour ones break down. Just wondering!

    Reply
  6. Amanda

    Yum! An ex co-worker of mine gave me a recipe like this! I bet these are scrumptious, as well.

    Reply
  7. Alycia Halla

    Ok, all jokes aside…these were awesome! They are in the oven now and I couldn’t wait…by far these are the best ingress I’ve ever made, possibly even eaten.Thank you so much

    Reply
  8. Alycia Halla

    Not ingress, enchiladas! (sorry auto correct).

    Also, you answer someones question about floor tortillas. Mine were not soggy, but I would think tomorrow they would be. Awesome flavor so corn tortillas would work too, maybe white corn?. Hope that helps.

    Reply
  9. Jasmine

    Made these for dinner tonight with some spanish rice and they were so good! They looked just like the picture too which never happens. Everyone loved them and we’ve got some hard to please eaters in this house. Thanks for the recipe- this is my new go to for enchiladas.

    Reply
  10. Danielle

    Made these tonight with a few variations… I added some sauteed mushrooms and onion.. And I did half with chicken, half with beans as I’m vegetarian. They were delish! Next time I’d adding a bit more cheese though ;) Thanks for the easy recipe!

    Reply
  11. Ashley

    Holy smokes…….we just made these last night for company. You know how you should never try a new recipe while company’s over?!?! Totally not true for these. So GOOD Jamielyn! These are now on the “favorite” list! :) -Ashley

    Reply
    • Jamielyn

      Yay! So glad you liked them! They are one of our favorites too! I better put them on the menu next week… it’s been awhile! ;)

      Reply
  12. Von E

    Hi, I’m planning on cooking these tonight! I’m wondering if the chicken is already cooked? Thanks

    Reply
  13. Jackie

    I made your chicken enchiladas last night. The only thing wrong was that I didn’t have enough left overs!! Lol they were amazing! Thanks for the recipe on Pinterest :-)

    Reply
  14. Marie

    Love these! I was thinking of taking them to a frozen meal swap next week. Has anyone tried freezing them? If so, did they turn out ok and what temp and for how long did you bake them? Great recipe, thank you!

    Reply
  15. Tina

    Made this for supper tonight and it was very tasty. I used pheasant in place of chicken and the kids didn’t even know.

    Reply