March 19, 2013

easy green chili baked enchiladas

I personally LOVE Mexican food! Growing up in Arizona, you tend to eat it a lot. But out here in the Midwest, it's a different story... It is very hard to find good Mexican food, and what you do find, they confuse you by calling it different names. You order a chimichanga, you get an enchilada, you order a chalupa, you get a tostada. It's an interesting guessing game! So cooking Mexican food at home, is a plus for us, we know what we're going to get.

Here is a super easy enchilada recipe that I found at
I tweaked it a bit to my liking, and wanted to share it with you!

What you will need:

  • 1 10oz. can mild green enchilada sauce
  • 1 cup reduced fat sour cream
  • 3/4 cup salsa verde, mild
  • 12 white corn tortillas broken into 1 inch pieces
  • 4 boneless, skinless chicken breasts
  • 2 cups shredded cheddar cheese (I personally love using Marble cheese)

Pre-heat oven to 350 degrees F. 

Cut the chicken into bite size pieces, cook thoroughly on your stove top.

While the chicken is cooking, spray a 9x13 baking dish with cooking spray. Then combine the enchilada sauce, sour cream, and salsa verde. Mix together well.

Cut the white corn tortillas into bite size pieces. 
Making sure to pull the pieces apart so that none are stuck together.

Toss in you  tortilla pieces along with your chicken, spread evenly and make sure it is all coated with the sauce mix.

Spread a good layer of cheese on the top.

Bake for 23-25 minutes, until cheese is melted.

Serve with chips & salsa, and Enjoy!!

nom, nom, nom


  1. Looks good, I'm gonna definitely have to try this one!

  2. That's an interesting way of making enchiladas, I've never seen the tortillas cut up like that. Seems simple and sounds good. I'll have to try it.

  3. Oooo this looks good! Green chili chicken is my favorite kind of enchiladas. (There's something wrong with the diction of that sentence. Oh well!) I have a recipe similar to this except the tortillas are usually torn into strips and soft fried first. But this is a much lighter without the step of frying! I have to try it!


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