Green Chile and Chicken Enchiladas

Green Chile and Chicken Enchiladas

Chicken enchiladas and a recipe for green chile sauce combine for one tasty dish. Instead of the usual rolled enchiladas, tortillas are layered then cut in half to serve four. This is a distinctive New Mexican tradition.

Cooking Light JULY 2002

  • Yield: 4 servings (serving size: 1/2 tortilla stack)


  • 1/2 teaspoon vegetable oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup shredded cooked chicken breast (about 6 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Green Chile Sauce
  • Cooking spray
  • 6 (6-inch) corn tortillas
  • 1/4 cup (1 ounce) crumbled feta cheese


Preheat oven to 350°.

Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Combine onion mixture, chicken, salt, and pepper.

Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.

Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 18.4g
  • Carbohydrate: 27.6g
  • Fiber: 4.7g
  • Cholesterol: 42mg
  • Iron: 1.7mg
  • Sodium: 543mg
  • Calcium: 131mg