Green Chile Chicken Enchiladas
These easy green chile chicken enchiladas are loaded with deliciously seasoned shredded chicken, diced green chiles, black olives, spicy shredded cheese, green enchilada sauce, and flour tortillas. An easy weeknight dinner that can be on the table in no time.
Servings: 10 Enchiladas
Calories: 553kcal
Ingredients
- 3 chicken breasts, cooked and shredded
- 1 onion, diced
- 2 tablespoons butter
- 2 teaspoons Slap Ya Mama
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 4 ounce diced green chilis
- 2.5 ounce black olives, chopped
- 6 cups Boar’s Head spicy 3 pepper Colby Jack cheese, shredded
- 10-12 burrito size flour tortillas
- 28 ounce green enchilada sauce
Instructions
- Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- In a large pan or skillet, melt butter and cook onion over medium heat until onions are tender.
- Add in shredded chicken and sprinkle with seasonings. Stir and cook for 5-7 minutes.
- Next, pour in ¼ cup of enchilada sauce and stir to mix well. Cook for an additional 4-5 minutes.
- Put chicken mixture into a large mixing bowl and let cool for a few minutes.
- Once cooled, add diced green chiles, chopped olives, and 4 cups of cheese to the chicken mixture. Stir to combine.
- Pour a small amount of enchilada sauce in the bottom of the prepared baking dish.
- In a large shallow dish, add ¼ cup of enchilada sauce at a time. Dip each tortilla in the sauce, coating both sides, then fill with the chicken mixture, roll up tight and place in prepared baking dish.
- Repeat with all tortillas.
- Once baking dish is full, pour remaining enchilada sauce over top, sprinkle with remaining cheese, and cover with foil.
- Bake in preheated oven for 25-30 minutes, remove foil, and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
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- Be sure to use a large, shallow dish so you can easily coat your tortillas without making a mess.
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- If you prefer firmer enchiladas, lightly fry the tortillas on both sides before dipping and filling. This keeps them from absorbing so much sauce.
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- Quickly shred your chicken by using a hand mixer.
Nutrition
Calories: 553kcal | Carbohydrates: 26g | Protein: 37g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 1875mg | Potassium: 440mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1776IU | Vitamin C: 7mg | Calcium: 603mg | Iron: 3mg