Las Palmas Chicken Enchiladas

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 Chili 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?!

One of our favorites - Green Chile Chicken Enchiladas recipe on { lilluna.com }



Here is the delicious recipe for these Las Palmas Chicken Enchiladas:

Las Palmas Chicken Enchiladas

Ingredients

  • 2 cups chicken, cooked & shredded
  • 3 cups monterey jack cheese, shredded
  • 1 19 oz. can Las Palmas Green Chile Enchilada sauce
  • sour cream
  • 8-12 corn tortillas
  • 1 4.5 oz. can chopped green chiles

Instructions

  1. In a small bowl, combine chicken, 2 cups cheese and green chiles (for the chicken I buy skinless boneless chicken breast on sale when it's $1.67/lb and cook it in my crock pot on high for a few hours. When it is no longer pink on the inside I let it cool in the fridge and then I shred it and take out the fatty parts)
  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 1/3 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 12x8 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.
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Las Palmas Chicken Enchiladas - 1

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

Las Palmas Chicken Enchiladas - 2

Rolled up and in the pan.

Las Palmas Chicken Enchiladas - 3

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

Delicious Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas recipe

Easy and Delicious Green Chile Chicken Enchiladas { lilluna.com }

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

Restaurant Style Red Cheese Enchiladas { lilluna.com }

{Restaurant Style Red Cheese Enchiladas}

Restaurant Style Spanish Rice. The best and easiest recipe! { lilluna.com }

{Spanish Rice}

Restaurant Style Chicken Taco recipe on { lilluna.com } #tacos

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 Lil’ Luna recipes go HERE.

ENJOY!
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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!

  15. 21

    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


thnx
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