These easy green chili chicken enchiladas are not only insanely delicious, but they are also so simple to make and take very little effort. My kind of meal!

These easy green chili chicken enchiladas are not only insanely delicious, but they are also so simple to make and take very little effort. My kind of meal!

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It’s finally Friday! This week seemed to drag on for some reason, but the weekend is almost here so I am a happy girl!

If your weekend plans do not involve these Easy Green Chili Chicken Enchiladas, then you should add them to your plans ASAP.

These chicken enchiladas seem to be my go-to lately. I would say we eat them at least once a week.

I usually ask AJ what he wants for dinner, and his response is almost always something along the lines of “I don’t care”, in which case my response is, “OK then, enchiladas it is!”

Why do I even bother asking? …Men!

These green chili chicken enchiladas are not only insanely delicious, but they are also so simple to make and take little effort at all.

My kind of meal!

The other day I posted this recipe for Instant Pot Mexican Shredded Chicken , which is amazing for the filling. But I have also been known to pick up a rotisserie chicken from the grocery store and use that as the filling as well.

Whatever floats your boat.

I’ve made these chicken enchiladas for a number of friends and family and they all rave about how good they are and want to know my secret.

So here it is. (This is a tip I picked up from a friend who made us enchiladas for dinner one night and my whole enchilada making world was turned upside down – for the better). Thanks, Marissa!

I lightly fry the tortillas in canola oil, or extra-light extra virgin olive oil (yes, this exists and I love it for frying) just until they bubble slightly, and then dip them in green chili sauce before stuffing them with chicken, rolling them up and topping them with cheese.

This step is not necessary, but if you ask me, it takes these chicken enchiladas from really good to AH-mazing! Trust me, people!

After the enchiladas are stuffed with shredded chicken, I pour the remaining green chili sauce on the tortillas and then top them with lots of cheese (because everything is better with cheese).

Then they go into the oven and bake until the cheese is melted and slightly golden brown and the edges of the enchiladas are just slightly crispy (my favorite part!).

I like to top my chicken enchiladas with diced tomatoes, diced avocado, sour cream and cilantro. Mmm mmm mmm!

Give these enchiladas a try. They are perfect for a quick weeknight meal or when you have last minute weekend dinner guests.

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Easy Green Chili Chicken Enchiladas

These easy green chili chicken enchiladas are not only insanely delicious, but they are also so simple to make!

Ingredients

For the enchiladas:

• 10-12 corn or flour tortillas
• 1 lb . shredded chicken (rotisserie chicken works great, or try my Instant Pot Mexican Shredded Chicken)
• 1 can or jar of green chili enchilada sauce , or salsa verde
• 2 cups of Monterrey jack cheese
• Canola oil , or Extra-Light Extra Virgin Olive Oil

Toppings - optional

• Sour cream
• Diced tomato
• Diced Avocado
• Chopped cilantro

Instructions

1. Preheat oven to 350 degrees
2. Spread a few tablespoons of enchilada sauce in the bottom of a casserole/baking dish, set aside
3. Pour about 1/4" of oil into a skillet and heat on medium-high heat until the oil hot enough for frying (this takes a few minutes and I usually throw a small piece if tortilla into the oil to make sure it is hot enough for frying)
4. While the oil is heating, pour the remaining green chili sauce into a shallow dish, and set a plate next to the dish for assembling the enchiladas
5. When the oil is hot enough, using metal tongs, dip a tortilla in the oil until it puffs up (about 10-15 seconds), then flip the tortilla and lightly fry it on the other side. Immediately transfer to the dish with sauce and coat both sides with sauce.
6. Transfer the coated tortilla to a plate and top with the shredded chicken and about a tablespoon of cheese, then roll the tortillas up and place them seam side down in the baking dish.
7. Repeat steps 5-6 until the baking dish is full
8. Top the rolled tortillas with the remaining green chili sauce
9. Top the enchiladas with the remaining cheese
10. Place foil over the baking dish and bake for 30 minutes. Remove the foil after 20 minutes and continue to bake the enchiladas uncovered for 10 minutes.
11. Top with the toppings or your choice
12. Enjoy!