Chicken and Green Chili Enchiladas

Chicken and Green Chili Enchiladas

6 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    45 m

“Dinner's on the table in less than an hour with these green chili enchiladas bursting with chicken, chilies, shredded cheese and BREAKSTONE'S Sour Cream with red enchilada sauce.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oven to 375 degrees F.
  2. Combine chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
  3. Spread 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
  4. Bake 20 minute or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minute or until melted. Serve topped with remaining sour cream.

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Reviews (6)

Rate This Recipe


This was awesome! the first time Im boiled the chicken and it didnt seem to have enough flavor. So the 2nd time I cooked the chicken in the frying pan and then added 1/2 a pack of fajaita seasoing to the chicken. I also used white american cheese(the cheese dip you find it alot of mexican/american restraunts) This was so easy to make, and pleased everybody!



Made this last night - very simple recipe. Used shredded cheddar and pepper jack cheese to add a little zip. 4 stars because it got a little mushy, (although I may have baked too long). Family loved it regardless. Will definitely try it again following temperature directions more closely.



Simple, easy and delicious enchiladas. I love the fact that there are very few ingredients, all of which I usually have on hand. This recipe came together quickly and was easy for a weeknight meal.

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Amount Per Serving (8 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 734 mg
  • 29%

Based on a 2,000 calorie diet



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