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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas
Makes:
4 servings (3 enchiladas each)
Prep Time:
20
minutes
Total Time:
58
minutes
These savory enchiladas use leftover chicken and an easy to make green chile sauce that combines fresh ingredients and creamy evaporated milk. Delicious!

In this recipe:



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Ingredients:

  • 2 large pasilla chile peppers, seeded and coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 3 tomatillos, husks removed, rinsed and quartered (about 1 1/2 cups)
  • 3 to 4 cloves garlic
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 to 1/3 cup water
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon cornstarch
  • Nonstick cooking spray
  • 12 soft taco-sized corn tortillas
  • 2 1/2 cups cooked, shredded chicken breast meat
  • 1/2 cup (2 ounces) crumbled Cotija cheese

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.

PLACE chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.

DAMPEN tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.

FILL each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.

BAKE for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 500
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 105mg (36% of DV)
  • Sodium: 1220mg (51% of DV)
  • Carbohydrates: 56g (19% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 12g
  • Protein: 42g
  • Vitamin A: 35% of DV
  • Vitamin C: 15% of DV
  • Calcium: 50% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Green Chile Chicken Enchiladas

Ingredients

  • 2 large pasilla chile peppers, seeded and coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 3 tomatillos, husks removed, rinsed and quartered (about 1 1/2 cups)
  • 3 to 4 cloves garlic
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 to 1/3 cup water
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon cornstarch
  • Nonstick cooking spray
  • 12 soft taco-sized corn tortillas
  • 2 1/2 cups cooked, shredded chicken breast meat
  • 1/2 cup (2 ounces) crumbled Cotija cheese

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.

PLACE chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.

DAMPEN tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.

FILL each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.

BAKE for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.

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