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Chicken Enchiladas with Green Chile

These Chicken Enchiladas with Green Chile are rich, creamy, and cheesy with a spicy green chile kick. A quick and comforting dinner using rotisserie chicken and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 rotisserie chicken shredded, skin removed
  • 2 large cans cream of chicken soup or 4 small cans
  • 1 small can cream of mushroom soup optional
  • 1 bag Tres Quesos cheese blend medium or large
  • 3 bags finely chopped green chile medium heat
  • 20 corn tortillas softened in oil
  • 1 tsp chicken bouillon
  • Salt and garlic powder to taste
  • Water as needed to thin the sauce
  • Oil for softening tortillas

Method
 

Make the Sauce:
  1. In a large saucepan, combine shredded chicken, cream of chicken soup, cream of mushroom soup (if using), green chile, chicken bouillon, and a bit of water. Season with salt and garlic powder. Simmer on low, stirring occasionally.
Prepare the Tortillas:
  1. In a skillet, heat a small amount of oil over medium-low. Quickly dip each tortilla to soften, then set aside.
Assemble the Enchiladas:
  1. In a greased baking dish, spread a thin layer of the chicken sauce. Lay 10 tortillas (slightly overlapping). Spread a generous amount of the sauce and cheese. Repeat with another layer of tortillas, sauce, cheese, and some extra green chile.
Bake:
  1. Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Serve:
  1. Let cool slightly before serving. Serve with salsa, sour cream, or guacamole if desired.

Notes

Soften tortillas in oil just enough to keep them pliable.
Add water to the sauce if it feels too thick.
Use foil during the first bake phase to prevent over-browning.
Customize the heat by adjusting your chile or adding jalapeños.