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…
Las Palmas Chicken Enchiladas
By June 15, 2010
Green Chile Chicken Enchiladas - a family favorite!
Ingredients
Print This Recipe
- 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
- 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)
- 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.
- 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.
- Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake 20 minutes at 350. Makes 4 servings.
Copyright© www.lilluna.com
This is after you have flash-fried the tortillas in the sauce, added some chicken and some sour cream.
Rolled up and in the pan.
Leftover sauce is poured on top and sprinkled with cheese. It’s now ready for the oven!
For more Mexican food recipes, be sure to check out:
{Restaurant Style Red Cheese Enchiladas}
These are all Luna family favorites!! I still need to master the rice, but the enchiladas are so easy anyone can do them!
heaven help me – I am ALL over this! and even though we're having "killer nachos" tonight, we're having this tomorrow.
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!!
Just tried this recipe and it was AAAMMMAAAAZZZIIINNNGGGG!!!! Thanks for sharing! Can't wait to try some more!
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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
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??
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
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!
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.
Thanks for the sweet comment, Olga! I will keep posting our favorite Mexican meal recipes.
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?
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