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mom's green chili chicken enchiladas

franmurray avatar
Recipe by
Fran Murray
@franmurray
Fountain Hills, AZ

This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made as separate enchiladas, but you will need to fry each corn tortilla briefly prior to rolling or they will break/crack on you. If you can find the 505 chiles, that really gives the dish the best flavor.

yield 8 to 12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For mom's green chili chicken enchiladas

  • 3 c
    cooked, chopped chicken
  • 16 oz
    jar of 505 southwestern roasted green chiles (can be found at walmart or albertson's) or 1 4-oz can chopped green chilies (preferably hatch) plus 1 7-oz can green chili salsa
  • 3/4 tsp
    salt
  • 2 1/2 c
    heavy cream
  • 18
    corn tortillas
  • 4 c
    grated monterey jack cheese (or more - lots of cheese is always better!)

How To Make mom's green chili chicken enchiladas

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a large bowl, mix the chicken and green chiles together.
  • 3
    Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
  • 4
    Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
  • 5
    Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
  • 6
    Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
  • 7
    Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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