Green Chicken Enchiladas

Soft flour tortillas, overflowing with chicken, cheese, seasoned beans, and green chilies. These amazing bundles are nestled in a baking dish and topped with enchilada sauce and more cheese. Pure deliciousness.

Course Main Course

Cuisine American, Mexican

Keyword chicken casserole, enchiladas, green enchilada sauce, mexican cooking

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 838kcal

Author Robin Miller

Equipment

9x13 Baking Pan

Ingredients

Cooking spray
4 cups shredded or diced cooked chicken
3 cups shredded Mexican cheese blend divided
15- ounce can seasoned black beans or chili beans of choice undrained
4- ounce can diced green chiles
1 teaspoon chili powder
8 soft taco-size medium flour tortillas
28- ounce can green enchilada sauce
Chopped fresh cilantro for serving
Chopped green onions for serving

Instructions

Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the chicken, 1 1/2 cups of the cheese, beans, green chiles, and chili powder. Mix well.
Arrange the tortillas on a flat surface. Top the center of each tortilla with about 2 tablespoons of the enchilada sauce, making a line down the center. Top the sauce with the chicken mixture, filling up in the center, from one end of the tortilla to the other.
Roll up tightly and arrange the filled tortillas in the prepared pan (seam-side up or down, it doesn’t matter; just pack them in tightly). Top the tortillas with the remaining enchilada sauce (if it seems like you have too much sauce for your pan, leave about 1/2 cup out). Top with the remaining cheese.
Cover with aluminum foil (spray the aluminum foil with cooking spray to prevent sticking) and bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the cheese melts and the tortillas are golden and crisp where they’re not covered with sauce and/or cheese.
Top with fresh cilantro and green onions and serve.

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