Green Chile Chicken Enchiladas

Green Chile Chicken Enchilada Recipe

I am always looking for new and exciting ways to “spice” up our family meals!  But keeping with my motto the “easier the better” I decided to work on an easy green chile chicken enchilada recipe!

Enchiladas

I love all Mexican food, but enchiladas are particular favorite! And I recently discovered I like, tomatillo poblano sauce.  So after scouring the internet for a recipe my family and I would LOVE, and not finding one!  I decided to modify a recipe I found in Southern Living Magazine.  It is quick, easy and sooooo delicious!!!

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Green Chili Chicken Enchiladas

We love Mexican food and these chicken enchiladas are quick, easy and will be a repeat recipe for sure!

Course: Main Course

Cuisine: Mexican

Ingredients

• 3 cups Cooked Chicken Breast, shredded *shred a roasted chicken from your local grocery store if you are short on time!
• 1 cup Sweet Onion, diced
• 1 tbsp Minced Garlic
• Salt/Pepper to taste
• 1 tbsp Canola Oil
• 1 cup Fresh Spinach, chopped
• 2 Jalapeno Peppers, chopped and seeded *leave the seeds for more "spice and heat"
• 1 8 oz Cream Cheese, cubed and softened
• 1 cup Shredded Mexican Blend Cheese *have extra for garnish
• 1/2 cup Fresh Cilantro, chopped *have extra for garnish
• 1 Avocado, chopped *for garnish
• 1 15 oz jar Tomatillo Poblano Sauce *make your own tomatillo sauce or purchase your favorite brand!
• 8 Taco Size Flour Tortilla

Instructions

• Preheat oven to 350 degrees.
• Saute garlic and onion in large skillet with canola oil until tender. Approximately 5 minutes.
  
• Add spinach and chopped jalapeno. Saute until spinach is wilted. Then stir in chicken, cream cheese cubes, shredded cheese and cilantro. Continuously stir until all ingredients are melted and blended well. Salt and pepper to taste!
  
• Spoon about 3/4 of a cup of the chicken mixture down the center of each tortilla, then roll up.
  
• Place rolled tortillas, seam down, in a greased 9" x 13" baking dish. Lightly spray tortillas with cooking spray so they brown while cooking.
• Top tortillas with 1 cup tomatillo pablano sauce and extra shredded cheese.
  
• Bake at 350 degrees for 30-35 minutes. I wanted my tortillas a little crispier, so the last 5 minutes I cooked them under the broiler for crispy edges!
• Garnish with extra shredded cheese, tomatillo pablano sauce, fresh cilantro and avocado! Then enjoy!!!
  

Conclusion

I hope you love these Green Chile Chicken Enchilada recipe as much as we did!  They proved to be super easy and delicious!

If you are looking for even more great recipes, take a look at It’s Not Complicated for some amazing and creative recipes!First of all, let me tell you, this 5″ Santoku knife is by far, the best prepping tool I have ever used!  A Pampered Chef product, this is an amazing tool every kitchen needs!

I love these cutting boards from Pampered Chef.  They come in several sizes, so all you need to do is choose which one you want!

Lastly, I want to say thank you!  Thank you for spending your time with us at Colorado Kelly!  This has been an exciting adventure that I embarked on 2 years ago and I am living the life I have always wanted.  I hope you find value, good content and visit us again and again!  Until we see you next time, be kind, live well and enjoy life!

*This post may contain affiliate links! That means; I may get a commission at no additional cost to you!  I do not recommend any products/services that I don’t use and love myself!

Join My Newsletter

Be the first to know when I publish delicious new recipes, authentic lifestyle posts, haircare tips, and more!

Can't wait to stay in touch! 

~Kelly

SUBSCRIBE!

You have Successfully Subscribed!

We don't sell our email lists. To unsubscribe look for the option at the bottom of the email. Review our privacy policy here.