Sunday, December 15, 2013

Quick & Easy Green Chili Enchiladas

We came home from church today hungry and impatient. I saw the green chili enchilada sauce (Hatch brand, of course) in the cupboard and suggested smothered bean burritos. Somehow that involved quickly into a super quick (and surprisingly delicious) green chili enchilada. The whole family really enjoyed it; even my critical kidlets were singing its praises and asking for seconds! Yum. Here's how we did it...

RECIPE: Quick & Easy Green Chili Enchiladas

1 can cream of chicken
1 can chicken breast (it's cooked already)
1 can black beans, drained & rinsed
1 can diced green chilis (Hatch)
2 c shredded mozzarella cheese, divided
1 can green chili enchilada sauce (Hatch)
6 flour tortillas, warmed

Dump the cream of chicken, chicken, beans, chilis, 1/2 the cheese and a bit of the enchilada sauce (1/3 maybe) into a medium bowl. Mix well. Microwave for 3-4 minutes, stirring mid-way. 

Pour a little of the enchilada sauce into the bottom of an 8x10 baking dish (to grease the pan, sorta). Fill the dish with rolled enchiladas (about 2-3 spoonfuls of chicken mixture inside a tortilla, rolled into a burrito, repeat), all in a line. Top with the remaining enchilada sauce and cheese.

Bake at 350F for 30 minutes (or if you're super impatient like as were, just broil on high... it was really good this way too) until the cheese is melted and bubbly and brown. 

And that's it! Easy peasy! Next step: dig in!


  1. So, I've made these 3 times already, but I pair it with another recipe (that I can't even find right now) and just start throwing things together, hahaha. I use corn tortillas bc we prefer them and I think the other recipe has me add a little tomato paste. Anyway, I want to make them tonight and I'm trying to remember what in the world I do! ;)

  2. Found it. So, it looks like I also use cream cheese instead of the cream of chicken. Also cumin and I was wrong about the tomato paste, it's just diced tomatoes. So, basically I'm making something completely different than your recipe or the other, lol! Anyway, thanks for the posts. I do follow and salivate.