These Green Chile Chicken Enchiladas as super easy to put together and are great to keep on hand, freeze, or give to family or friends. Talk about a savory, Tex Mex delight, these are filling and hit the spot.
I like to cut back on the rice intake and use white beans, corn and Pepper Jack cheese in these with green salsa verde that either I make or is store bought all wrapped up in whole wheat tortillas. I find canned green enchilada sauces too thin.
I love the roasted chicken you can get at Costco. The rotisserie chickens smell incredible and taste just the same. The white meat is super moist and delectable. I use the white meat for the enchiladas here and reserve dark meat for a salad or soup. Well let’s be honest, half the time the dark meat makes it’s way to my two four legged furry kitchen helpers Oliver and Kodi. Shhh, don’t tell Dave.
Besides small carrots it’s really the only people food I give them. I learned the hard way that they have sensitive stomachs and used to get Resolve carpet cleaner all the time at the market for “accidents’. As for the roasted carcass, it gets put in a pot for a rich chicken stock.
A little trick I use to quickly shred 2-3 cooked chicken breasts, depending on their size, is to drop them in my kitchen mixer. With the paddle attachment I turn it on for a 30 second turn and BAM, the chicken is shredded.
I like to make a couple pans of these and freeze them for future evenings when time for cooking is short, or you can always give to a friend and neighbor. Here is a recipe for the Tomatillo Green Chili sauce, but feel free to use your favorite salsa verde.
My favorite part of these Green Chile Chicken Enchiladas is the cheese. Look at all that golden brown cheesy deliciousness.
I either make two small 8×8″ pans or a large 13×9″ and freeze for days when I am at a loss or too tired to cook. Just remember to take out of the freezer in the morning and come home to pop in the oven for 30 minutes at 350°F. Easy, right?
The whole wheat tortillas are better for Dave as a Type 2 diabetic because the whole wheat breaks down slower than processed flour tortillas. This filling of fresh shredded white roasted chicken breast meat, white beans, corn, green chiles and Pepper Jack cheese, gets a good slathering of a salsa verde or your favorite green sauce and is rolled up. This usually makes 8 hefty Green Chile Chicken Enchiladas.
More salsa verde on top with even more Pepper Jack cheese and this is one tasty meal. Enjoy!
This post has been updated, has new photographs and was originally posted here in January 2014.
- 1 roasted chicken white breast meat, shredded
- 4 cups salsa verde separated (See Note 1)
- 2 cup cooked white beans See Note2
- 1 cup corn kernels or corn from one ear of corn cut off
- 4 oz can chopped green chiles
- 3 cups Pepper Jack cheese shredded, separated
- 8 wheat or corn tortillas medium size
- 1 cup Monterey Jack shredded
- Fresh cilantro chopped
- Preheat the oven to 350˚F.
- Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
- Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
- In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. Bake for 30 minutes.
- Remove and let cool slightly before serving.
2. One 15 oz can of pinto beans, drained