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Chicken-and-Green Chile Enchiladas

Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

Southern Living AUGUST 2009

  • Yield: Makes 4 to 6 servings
  • Prep time:20 Minutes
  • Bake:30 Minutes


  • 3 1/2 cups chopped cooked chicken
  • 2/3 cup Onion-and-Garlic Mixture
  • 2 (4-oz.) cans chopped green chiles
  • 1 tablespoon chopped fresh cilantro
  • 3 (10-oz.) cans enchilada sauce, divided
  • 2 cups (8 oz.) shredded Mexican four-cheese blend, divided
  • 8 (9-inch) burrito-size flour tortillas


1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.


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Chicken-and-Green Chile Enchiladas recipe