Chicken Chile Verde Enchiladas (Family Favorite)
Recipe: #2083
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."
Original recipe yields 6-14 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Cook chicken breasts and shred. Preheat oven to 350°F.
Step 2
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.
Step 3
Coat the bottom of a 13x9 baking dish with enchilada sauce.
Step 4
Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
Step 5
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.**.
Step 6
After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
Step 7
Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
Step 8
Bake for 35 minutes or until bubbly.
Tips & Variations
No special items needed.
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