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Easy Chicken Green Chile Enchiladas

I’m afraid I don’t have many pictures for this post, but this recipe is so easy you won’t need them!

I loveĀ  enchiladas, but I really don’t like spending half and hour cooking corn tortillas before I can even start! This easy recipe uses flour tortillas and precooked rice and chicken to make a meal that is quick and easy to put together (and delicious, if I do say so myself).


Easy Chicken Green Chile Enchiladas (Serves 6-8)


8 burrito-size flour tortillas

1 can green chile enchilada sauce

2 cups cooked rice

1 cup cooked, shredded chicken

1 8 oz package cream cheese

mozzerella and cheddar cheese, shredded


1. Pour a small amount of enchilada sauce in the bottom of a 9×13 backing dish. Spread the sauce to make a thin layer on the entire bottom of the pan.

2. In a large bowl, mix rice, cream cheese, shredded meat, and a large handful of cheddar cheese. If you like spicy enchiladas, you can also mix in some hot sauce or salsa.

3. Spread 1 tablespoon of enchilada sauce down the center of each tortilla. Top with 1/3 cup of the rice mixture, then roll up burrito-style. Place each rolled enchilada in the pan.

4. Once all 8 enchiladas are rolled, pour more enchilada sauce over the top. Make sure there is at least a thin coating over all exposed tortilla so that it doesn’t dry out in the oven.

5. Sprinkle the top generously with mozzerella or cheddar (or both, like I did!).

6. Bake at 350 for 30 minutes, or until hot all the way through.