Chicken Enchiladas with Green Chile Sauce

chicken enchiladas
Photo: Leigh Beisch

The tangy green sauce here complements the mild cheese and chicken flavors well. Even the pickiest of kids will gobble up this dish, so it makes for an easy weeknight meal. It's best to soften the tortillas first by frying them in a little oil, so this recipe developed a faster way to heat them.


Makes 6 servings

  • 12 5-to-6-inch corn tortillas
  • Cooking oil spray
  • Vegetable oil
  • 2 boneless, skinless chicken breasts (about 1 lb.), sliced into small strips
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 onion, sliced
  • 1 green or red bell pepper, sliced
  • 12 oz. queso blanco, grated and divided
  • One 28-oz. can green chile enchilada sauce, divided



Step 1: Preheat the oven to 400°F. Spray each tortilla on both sides with cooking spray. Place the tortillas on a foil-lined cookie sheet and bake for 5 minutes to soften them. Remove from the oven and set aside. Leave the oven on, but lower the heat to 350°F.

Step 2: Heat about 1 tablespoon oil in a large skillet over high heat. Add the chicken, oregano, salt, and pepper, and sauté until the meat is opaque on the outsides, about 5 minutes. Add another tablespoon of oil, then add the onion and pepper slices and sauté until the chicken is cooked through, another 3 to 4 minutes. Remove from the heat and pour the chicken mixture into a large bowl. Add two thirds of the queso blanco and 1 cup of the enchilada sauce and toss together.

Step 3: Spray a 9-x-13–inch baking dish with cooking oil. Lay all of the tortillas out flat. Spoon the filling into the middle of each tortilla, dividing it evenly. Fold each tortilla over into thirds and lay the filled enchilada, seam-side down, into the baking dish. Repeat until all of the tortillas are done and the baking dish is full.

Step 4: Pour over the remaining enchilada sauce and sprinkle with the reserved cheese. Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Remove from the oven and serve 2 to each dinner.

Recipe courtesy of Quick & Easy Mexican Cooking.

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