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Green chicken chili enchiladas with lettuce sour cream and salsa on plate
Print Recipe
5 from 1 vote

Green Chili Chicken Enchiladas

Prep Time30 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, dinner, enchiladas
Servings: 4

Ingredients

  • 1 lb chicken breasts
  • 1 tbsp avocado oil
  • 16 oz green chili enchilada sauce
  • 4 oz canned green chilis
  • 4-6 flour tortillas
  • 1 cup shredded mexican cheese or more
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 cup water

Instructions

  • Cut chicken breasts in half so you have two thin pieces of chicken. Season on both sides generously with salt and pepper.
  • Heat a large skillet with avocado oil at medium high heat. Add the chicken to the skillet and sear on both sides for about 3-5 minutes.
  • After seared, pour in about 1 cup of water. Cover the skillet with a lid and turn the heat down to low. Let the chicken cook until the internal temperature reaches 165F degrees. It should take about 5-8 more minutes.
  • Once the chicken is done, pour it into a bowl. You can either add it to your stand mixer and use your attachment to shred it by just turning it out. Or you can use a hand mixer to shred it as well. If you don't have either, just use two forks to shred.
  • Next, add in 8oz of the green enchilada sauce and the can of diced green chilis. Mix until everything is well combined and the chicken is shredded.
  • You can also use shredded rotisserie chicken or shredded crockpot chicken. The only difference is, go ahead and add the sauce, chilis, and some salt and pepper to the bowl with the shredded chicken. When you go to bake, I would cover your baking dish in foil and let it bake a bit longer to warm up throughout!
  • In a large baking dish, we used a 9x13, pour a drizzle of enchilada sauce on the bottom.
  • Fill each tortilla with the chicken mixture. Roll it up and place it in the dish seam side down. Repeat until you have them all full.
  • If you like a bigger enchilada, fill with a good amount and use four tortillas. If you like a smaller enchilada, fill with a little less and use six tortillas.
  • Cover the top with shredded cheese. Bake at 350F degrees for 8-10 minutes until cheese is melted and bubbly.
  • If you want to bake it later, let it cool completely. Cover the dish and keep it in the fridge. When it's time to bake, cover with foil. Bake it in the oven at 350F degrees for 20-25 minutes until everything is warmed and the cheese is melted.
  • Top with cilantro and serve with some romaine, salsa, avocado, and sour cream or greek yogurt! Enjoy!

Notes

For Storing: Cool completely and store in an airtight container in the fridge for 2-3 more days.