I’ve mentioned how much hubby and I enjoy green chiles. So while we can pick up green chiles at the store, we’ve gotta cook with them! When you buy green chiles, you need to roast them before using them (we do so on the grill)! They’re also very easy to freeze, which is great since you can’t get them all year!
This recipe was created by hubby, inspired by my father-in-law. Hubby calls it his specialty 
But if I let him make it, he cooks the tortillas in oil first which totally unnecessary and it makes the dish too greasy for me. Don’t tell him I don’t use the oil! 
If you don’t have fresh green chiles, use canned (Hatch are by far the best canned ones out there that we’ve found). I always have green chiles in the pantry! This is one of hubby’s favorite meals. They’re delicious!
Green Chile Enchiladas
18-20 corn tortillas
3 chicken breasts, season w/ salt & black pepper
1 Tbsp olive oil
1 can mild Rotel
1 (14 oz) can Hatch Green Chile Enchilada Sauce
2 fresh green chiles, chopped (or 1 can diced green chiles)
6-8 oz. cheddar cheese, shredded
Preheat oven to 375°F. Grease a 13×9″ baking pan. Pound chicken to an even 1/2-inch thickness. Add olive oil to medium sized skillet. Over medium heat, add chicken breasts. Cook thoroughly, turning half way through. Remove chicken and slice thinly. Return to skillet. Add Rotel, can of diced green chiles, and 1/2 of the can of green chile enchilada sauce. Allow to simmer over medium-low heat for ~15 minutes.
Warm tortillas (to make them pliable). Fill each tortilla with chicken/rotel mixture and roll. Repeat. Pour remainder of enchilada sauce over enchiladas. Top with shredded cheese. Bake for 20-30 minutes, until cheese is browned and bubbly.
{ 2 comments… read them below or add one }
i love my enchiladas that i make, but i never vary the recipe. this looks delicious! i need to try them!
I tried this recipe last weekend and absolutely loved it! We topped the enchiladas with some smoky roasted salsa. Yum!