Green Chile Chicken Enchiladas

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One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

Did you know I’m half Mexican?

Anyone who knows me is pretty surprised when they find this out because I’m pretty darn white. Although I may be white I still LOVE to cook Mexican dishes. One of the recipes I make all the time is Las Palmas Green Chile Chicken Enchiladas. Not only are they so easy but they are so good and are a hit at any function! I also like that they are easy to make in mass quantities and are also good if you make and freeze them. They only require a few ingredients…

AND did I mention how YUMMY they are?!

Here is the delicious recipe for these Las Palmas Chicken Enchiladas:
4.3 from 3 reviews
Las Palmas Chicken Enchiladas
 
Ingredients
  • 2 cups chicken, cooked & shredded
  • 2 cups monterey jack cheese, shredded
  • 1 - 19 oz. can Las Palmas Green Chile Enchilada sauce
  • 1 cup sour cream
  • 8-12 corn tortillas
  • 1 - 4.5 oz. can chopped green chiles
  • Salt and pepper
Instructions
  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
  2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.
  5. Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
  6. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 20 minutes at 350. Makes 4 servings.

For a 9×13 pan…

INGREDIENTS:

  • 3 cups chicken
  • 3 cups Monterey Jack Cheese
  • 1 – 28 oz. can Las Palmas Green Chile Enchilada Sauce
  • 12-16 corn tortillas
  • 1 – 2 cans 4.5 oz. chopped green chiles
  • 1 1/2 – 2 cups sour cream
  • salt & pepper

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

This is after you have flash-fried the tortillas in the sauce, added some chicken and some sour cream.

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

Rolled up and in the pan.

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

Leftover sauce is poured on top and sprinkled with cheese. It’s now ready for the oven!

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!

For more Mexican food recipes, be sure to check out:

Restaurant-Style Red Cheese Enchiladas - an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!

 Restaurant Style Red Cheese Enchiladas

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

 Spanish Rice

Super easy restaurant style Chicken Tacos { lilluna.com } Easy ingredients including shredded chicken, cheese, lettuce, tomatoes, & corn tortillas.

 Restaurant Style Chicken Tacos

These are all Luna family favorites!! I still need to master the rice, but the enchiladas are so easy anyone can do them!

For all Mexican recipes go HERE.

For all Lil’ Luna recipes go HERE.

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ENJOY!
Lil' Luna
Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.
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About Lil' Luna

Kristyn is passionate about sharing ALL things creative! From recipes and tips to crafts and DIY projects, Kristyn loves to share with her readers how to be creative and how to do things simply. When not creating, she is busy going on adventures with her 5 children (ages 7 to 6 months) and with her best friend/husband, Lorin.

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Discussion

  1. 1

    heaven help me – I am ALL over this! and even though we're having "killer nachos" tonight, we're having this tomorrow.

  2. 2

    i am in love with all your recipes! i'm a sucker for mexican food and this has me SO hungry! will defintely have to add this to my "gotta make it" list!!

  3. 3

    Just tried this recipe and it was AAAMMMAAAAZZZIIINNNGGGG!!!! Thanks for sharing! Can't wait to try some more!

  4. 4

    This post has been removed by the author.

  5. 5

    I am SHOCKED that this has been pinned SO many times, yet you only have FOUR comments! What the heck? Well I just wanted to let you know that I’m pinning it and I WILL be making it once it’s not 100+ degrees here. :)

    Anna
    http://www.askannamoseley.com

    • 6

      LOL! You’re so funny!! I just pinned it for the first time this week. It’s one the first recipes I made and I am just now going back and pinning them on Pinterest. Only took me two years, haha!! It really is so good – I hope you like it!! PS – How are you??

  6. 7

    Thanks just needed the cooking time for the dish for the S.O. I went to the school in Central NM .(Do a Goolge that should narrow it down) Enchilada nignt became a very special night and 25 years later I still try to recreate the taste

  7. 8
    Johnnie (Juanita) Barton :

    I am too 1/2 Mexican. My father is full blooded Mexicam but he is the palest Mexican you will ever see so I am also very pale. Too bad my Mom was Mexican like yours because I don’t get the awesome family Mexican recipes! People are amazed when I tell them my heritage. The only way I knew my Granpa was talking to me is when he called me “Juanita” which is Spanish for Johnnie. I am so proud of my heritage and it is good to see another “pale” Mexican!

  8. 9

    Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious! Mexican food isn’t supposed to be spicy hot, just flavorful. The heat is added after to each individual likings. Please keep sharing your traditional everyday Mexican recipes because sometimes you’ll print one that will remind me that I haven’t had in a while.

  9. 11

    Thank you for this recipe, now my family will have some great enchiladas tonight. Quick question, what sides do you usually throw in with this?

  10. 12

    Nice recipes. Thank you so much.

  11. 13

    I just came across this recipe, and noticed that you don’t have to fry the tortillas in oil to get them soft. Do they really soften up in the sauce? If so, that is awesome!! I hate having to fry my tortillas. :) I can’t wait to try this recipe! Thanks!

  12. 15
    Ursela Escalante :

    I’m actually making it right now. But I just wanted to know, when you stick it in the oven to bake it, should it be covered with foil???

    • 16

      So sorry I didn’t see this earlier. I don’t cover my enchiladas, and they always turn out great. Hope that helps.

  13. 17

    Would I be able to make the enchiladas ahead of the day before and it still turn out delicious? My family is really excited to try it!

  14. 19

    For the recipe you said to use 8-12 corn tortillas, but in one of the pictures it shows 15 corn tortillas in the pan. Did you increase any of the amounts of chicken or sauce to get 15 enchiladas? We are a family of 7, and I want to make sure this makes enough for us. I would like it to make at least 14 enchiladas. Thanks!

    • 20

      Typically, this makes about a dozen, but if I put in tid bit less chicken and sour cream then I can definitely get 14-15 tortillas in the pan. Hope that helps! 😉

  15. 21

    I made this tonight and it is absolutely delicious! I can’t wait to make it for my children when they are all home from college. I appreciate comments from people who MAKE the dish , then post a comment. It is more helpful . Any dish can look amazing but looks do not equal taste. This dish looks and taste fabulous! Thanks for posting!

    • 22

      Hi Chris! Thanks for stopping by and for commenting. I appreciate it!! This is one of our favorite recipes too. In fact, I’m making Saturday for friends. We think it’s simple and so delicious, and I’m so glad you feel the same way. 😉

  16. 23

    I too am also a halfer 😉 and my grandpa who was 100% mexican used to make his enchiladas JUST like this! When I got married this was the only thing I knew how to make, glad to see I’m not the only one who uses the sauce to soften the tortillas. *you can also microwave them on a paper towel for 1 min per 5 tortillas for xtra softness*
    Ashley recently posted..FebruaryMy Profile

  17. 24

    Love your recipes

  18. 25

    I also microwave my tortillas so they are very soft and won’t break when rolling. I add sliced olives and diced onions (from frozen package).

  19. 26

    I make these using the exact same ingredients, but later as a casserole. Just as yummy and even easier. Sauce on bottom, layer of corn tortillas, layer of chicken, layer of cheese, layer of sour cream, repeat. Soooo easy. Soooo yummy!

  20. 27

    Kristlyn
    I loved the recipe and especially the extra comments and suggestions within the recipe. Seeing your picture and knowing you love your family made me want to choose this recipe. It just made it more personal and caring.
    Thanks, Holly Davis RNC

  21. 29

    One of our favorites! Such a great tasting and simple recipe. Thank you!

  22. 31

    The only thing I can think about suggesting is editing the recipe. I’m not a first time cook so I read between the lines but for someone that has to follow the recipe word for word they might forget to put the cheese and green chili’s in with the chicken. Something different that I did was use Greek yogurt to replace the sour cream and mixed it with cilantro, onion and mascarpone cheese. I’m about to put these things together! Thank you for the recipe!

    • 32

      You’re welcome! Greek yogurt is a great substitute for sour cream. It’s great that anyone can mix in their favorite ingredients with it! Hope you like it!!

  23. 33

    Looks delicious I’m going to attempt to make these tonight. However, you put them in the crock pot I see.. do you put water or anything on there with them or just the chicken itself?

    • 34

      You’ll want to add enough water or chicken broth to cover the chicken. You can also add your favorite seasonings. Hope that helps!! Hope you also like this recipe, as much as we do!!

  24. 35

    Thank you for making a recipe that is wonderful and so easy for red cheese enchiladas. It was so good. You were on my followers or following I don’t know, but now your gone. I hope you come back. I’m new to all this how do you get rid of the kooks on pinterest that follow you I hate that. Take care Linda