Easy to assemble and delicious!
Great for making ahead and feeds a crowd!
Have you ever made something and was like “damn, this is good! Like as good as a restaurant good”? That’s how I felt when I made these enchiladas for the first time. I used a recipe for Cheese Enchiladas in Betty Crocker’s Cookbook as a guide but with some of my own tweaks – the exact way most of my favorite foods come to be!
Side note: Betty Crocker’s Cookbook is a great resource. I rely on it often for basics and it really taught me a lot about how to cook. Highly recommend picking up a copy.
Back to the enchiladas…. This is a great recipe to make ahead if you’re having people over for dinner so you can enjoy your company and not be stuck in the kitchen cooking. This is also great if you’re bringing a meal to a friend or family member, or great to prep ahead so your spouse/teenager/babysitter, etc. can put in the oven while you make your way home from work/soccer practice/gymnastics and still eat at a decent hour.
I like to set up an enchilada rolling station, with a cutting board directly in front of me, the pie plate of enchilada sauce to the left, bowl of filling above the board and the prepped baking dish to the right. Also, take enough tortillas out of the bag before you start rolling, your fingers are going to get messy and you aren”t going to want to stick your messy fingers back in the bag to fish out another tortilla!
You can, of course, make your own enchilada sauce, however pre-made works just fine for us and our family enjoys the Las Palmas brand. Shred the cheese yourself to make it feel more homemade since the sauce is pre-made. (Somehow that balances out, right?!?!)\
Green Chile Chicken Enchiladas
Easy, crowd-pleasing Green Chile Chicken Enchiladas
Ingredients
- 1/2 yellow onion, diced
- 1 TBS Olive oil or butter
- 1/3 cup sour cream
- 8 oz cheddar cheese block freshly grated
- 1 1/2 cups rotisserie chicken, shredded
- cooking spray
- 1 can Las Palmas Green Enchilada Sauce
- 10 corn tortillas
- Green onion, minced (optional)
- cilantro, minced (optional)
Instructions
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Dice yellow onion. Add olive oil or butter to a saute pan and heat over medium-high heat. Cook onions until soft and golden in color. Remove from heat and allow to cool slightly. Depending on the size of the onion, this should yield at least 1/3 cup sauteed onions.
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Add 1/3 cup sauteed yellow onion to a medium sized mixing bowl. Add in 1/3 cup of sour cream and 1/2 cup of the shredded cheddar cheese.
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Add 1 1/2 cups shredded rotisserie chicken to the mixing bowl and combine all ingredients to make the filling.
Prep your enchilada making station:
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Spray 13" x 9" baking dish with cooking spray. Add about 1/4 cup of enchilada sauce to the bottom of the dish and spread around evenly to coat the bottom of the dish.
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Next to the prepped baking dish, place a cutting board to fill and roll the enchiladas. Place the bowl with filling just above the cutting board for easy access.
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Pour half the can of enchilada sauce into a wide, shallow dish (I usually use a pie or cake pan). Place dish with enchilada sauce next to cutting board.
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Finally, take 8-10 corn tortillas out of the package and place next to the shallow dish of enchilada sauce. Your fingers will be messy and you won't want to have to go back into the package to fish out more tortillas.
Roll the enchiladas:
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Dip a corn tortilla into the shallow dish with enchilada sauce, flipping to ensure both sides are coated with sauce.
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Place tortilla on cutting board spread approx. 2 heaping TBS of filling onto the tortilla. Roll tortilla and place in the baking dish, seam side down.
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Continue with additional tortillas, lining up enchiladas until you've run out of tortillas, filling or room in your baking dish.
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Pour all the remaining enchilada sauce over the pan of enchiladas, all of it. Leftover sauce in the can, leftover sauce from your pie plate, etc.
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Sprinkle with the remaining cheese on top of the leftover enchilada sauce.
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***Note: You can stop here, cover and place in fridge if you're going to bake and eat later.
Baking Instructions:
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Bake uncovered in a 350℉ oven for 20 minutes or cheese is until bubbly. If baking from refrigerated, add bake at 350℉ for 30 minutes, uncovered. If baking from frozen, keep covered with foil for first 30 minutes of bake time at 350℉, then remove cover and bake an additional 15-20 minutes uncovered.
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Allow to cool slightly before serving. Garnish with cilantro and/or green onion if desired.
Recipe Notes
- This could easily be made gluten-free by substituting the Las Palmas Green Enchilada sauce for the Las Palmas Red Enchilada sauce. There's wheat in the seasoning of the green sauce.
- Yes, you can absolutely use pre-shredded cheddar cheese. I mean, I posted an enchilada recipe that uses a pre-made enchilada sauce! However, if you have time, I highly recommend grating your own cheese from a block. There's a coating on the pre-shredded stuff that prevents it from clumping, so by grating your own, the cheese just melts, and in my opinion, tastes better.
Additional Burnt Salad Cold Weather Recipes to Enjoy:
