Chicken Chile Verde Enchiladas (Family Favorite)
November 06, 2011
"This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven! It makes 12-14 large enchiladas so depending on if you serve 1 or 2 each there is big difference in servings."
- Serving Size: 1 (629.2 g)
- Calories 1422.8
- Total Fat - 34.2 g
- Saturated Fat - 14.1 g
- Cholesterol - 209.4 mg
- Sodium - 634.9 mg
- Total Carbohydrate - 182.8 g
- Dietary Fiber - 27.3 g
- Sugars - 2.7 g
- Protein - 107.3 g
- Calcium - 790.6 mg
- Iron - 12.6 mg
- Vitamin C - 3.4 mg
- Thiamin - 1.5 mg
Cook chicken breasts and shred. Preheat oven to 350°F.
Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
Coat the bottom of a 13x9 baking dish with enchilada sauce.
Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
Bake for 35 minutes or until bubbly.
Tips & Variations
No special items needed.