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Easy Green Chile Chicken Enchiladas

June 27, 2020

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Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry. The chicken can either be canned or leftover roasted chicken. Either way these are DE-licious.

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

I started making a version of these enchiladas when I was a kid. And I’m almost positive it all started with finding the cheddar cheese soup. My younger self had some idea that it might taste something like queso. It really doesn’t. I’m sorry to burst that bubble.

 

However, it is perfect with enchiladas. I know because I’ve used it to make chicken enchiladas almost every single time. It’s almost because sometimes I can’t find it. And I have to make them without it. That’s when they’re just okay enchiladas and not great enchiladas.

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry. The chicken can either be canned or leftover roasted chicken. Either way these are DE-licious. #OurFamilyTable

 

And these are great enchiladas!!

 

I don’t remember ever having canned chicken when I was a kid. It wasn’t until college, I think, that I cracked open a can and tried it. And it wasn’t even of my own doing. The BF at the time introduced me to it, I’m sure.

 

Some of you who have been to college will probably understand this. Granted, we stayed on campus, but money was always tight. And when you have to make a dollar stretch, you do what you can do make that happen. So, we ate a lot of macaroni and cheese with meat added. Canned chicken, ham, tuna, and sometimes hot dogs or sausage. It’s something you can eat on the cheap that doesn’t require refrigeration.

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

And, with all that’s going on, I thought it would be a good idea to share a pantry friendly recipe for when fresh meat isn’t readily available. I can’t remember a time when the shelves are so bare. Actually, I can’t remember a time where they’ve been bare at all. The times we are in now are just crazy.

 

This recipe is totally pantry friendly!! Everything but the cheddar and cream cheese are pantry ingredients. There’s canned chicken, enchilada sauce, green chiles, cheddar soup, and tortillas. Yes, I keep those in the pantry. They don’t really require refrigeration. Trust me on this one. I’ve got a package in there for a while now. Unless they’re moldy, they’re good to go.

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

When you don’t have much you learn how to make things stretch. And you learn when things are really past their prime. I honestly think my husband believes I’ve lost my mind when I keep things beyond the sell by date. I mean, it’s just a sell by date. It’s till good after that.

 

You have to trust I your sense of smell. He’ll hand me a package of bacon because he thinks it’s not any good. I’ll smell and hand it back to him telling him it’s still good. He didn’t learn how to tell like I did. Dad really did teach us how to make sure things were still good and when they weren’t. However, with canned goods, you really have to trust in the date on the can.

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

By the way, the rice is pantry friendly, too. It’s rice, canned tomatoes, and maybe an onion or two? I can’t remember. I just know it’s a simple and delicious rice. I should remake it and share it with y’all, too.

 

Just look at those creamy chicken enchiladas! These are made with flour tortillas but you could swap out and make corn enchiladas if you prefer. I like corn tortillas for tacos over flour, but enchiladas are flour tortillas for me. It’s a personal preference thing, I think.

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

There was a little leftover chicken mixture, so I put that on top of the enchiladas before I poured the rest of the enchilada sauce on top. You know me. I hate food waste. So, it was either do that or save it for some other use.

 

Maybe some oven baked tacos or taquitos. I probably should have done that latter. That would be good. Maybe I’ll remake the filling and make some taquitos. Because I love me a good taquito!

 

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry.  The chicken can either be canned or leftover roasted chicken.  Either way these are DE-licious. #OurFamilyTable

 

These easy green chile chicken enchiladas are perfect reheated for lunch the next day. I know because I had them for lunch. They’re still just as creamy and delicious as the night before. The rice is also delicious reheated for lunch, too. But I’m a total rice hoor anyway. I’ve been known to have some with a little butter, salt, and pepper for lunch sometimes.

 

And that’s what lunch looked like. I like that these area cream cheese enchiladas. It makes them extra creamy and delicious. It took a minute to get the cream cheese to break down and incorporate with the rest of the ingredients, but it’s well worth it. It makes them super creamy and irresistible.

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Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry. The chicken can either be canned or leftover roasted chicken. Either way these are DE-licious. #OurFamilyTable

Easy Green Chile Chicken Enchiladas

Yield: 8
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Easy Green Chile Chicken Enchiladas are super scrumptious, super easy, and almost everything comes from your pantry. The chicken can either be canned or leftover roasted chicken. Either way these are DE-licious.

Ingredients

  • 10 3/4 ounces cheddar cheese soup (I used Campbell’s Healthy Request)
  • 19 ounces green chile enchilada sauce
  • 6 ounces chopped green chiles
  • 4 ounces cream cheese, softened
  • 8 ounces grated Cheddar cheese
  • 1 1/2 tablespoons cumin
  • 1 tablespoon chili powder
  • Dash cayenne pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 25 ounces canned chicken, drained
  • 16 fajita size tortillas

Instructions

    1. Preheat oven to 350.
    2. Combine the soup with green chile enchilada sauce.
    3. Spray a 9 x 13 casserole dish with cooking spray and pour one cup of the enchilada sauce mixture in the bottom. Spread the sauce around and set the dish aside.
    4. Place the green chiles, cream cheese, and 1/2 cup of the cheddar cheese in a large mixing bowl and stir until the cream cheese is creamy.
    5. Stir in the cumin and next five ingredients (chili powder through garlic salt).
    6. Fold in the canned chicken being careful not to shred it completely.
    7. Place about 1/3 cup of the chicken mixture on one end of a tortilla. Roll up in and place in the casserole dish. Repeat with remaining tortillas and chicken mixture.
    8. Pour the remaining enchilada sauce mixture over the enchiladas.
    9. Cover with aluminum foil and bake at 350 for 40 minutes.
    10. Uncover the enchiladas, sprinkle the remaining cheese on top and bake an additional 10 to 15 minutes or until the cheese is bubbly and melted.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 648Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 94mgSodium 1370mgCarbohydrates 56gFiber 5gSugar 6gProtein 40g
© Chris Campbell
Cuisine: Tex-Mex / Category: Main Dish - Poultry

 

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Recipes with Pantry Staples

  • Black Beans and Rice by That Recipe
  • Cheesy Southwestern Chicken Casserole by Making Miracles
  • Easy Green Chile Chicken Enchiladas by A Kitchen Hoor’s Adventures
  • Macaroni Tuna Salad by A Day in the Life on the Farm
  • Pantry Burrito Bowls by Veggies First Then Dessert
  • Pecan Chicken by Family Around The Table
  • Sourdough English Muffins by Hezzi-D’s Books and Cooks

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10 Comments
Filed Under: Main Dish, Main Dish - PoultryTagged: casserole, chicken, easy, enchiladas, pantry recipe

Comments

  1. April says

    July 25, 2020 at 10:00 am

    My family always has a debate on which one is best, when I make my version of this recipe, the green sauce, or the red. Either way is delicious!

    Reply
    • Chris says

      September 4, 2020 at 9:10 pm

      For me, chicken is always green chile. Pork goes either way, but beef is always red! LOL

      Reply
  2. Ellen says

    June 29, 2020 at 8:46 am

    So much flavor! Plus it looks so easy and I probably have everything in my pantry! Bonus!

    Reply
    • Chris says

      December 27, 2020 at 1:55 pm

      I usually do! I buy chiles and then forget to add them to my recipe. LOL

      Reply
  3. April Tuell says

    June 29, 2020 at 12:30 am

    My family loves enchiladas, and they always have a debate when I make the green version on which one is better, green or red.

    Reply
    • Chris says

      December 27, 2020 at 1:56 pm

      I love them both equally!

      Reply
  4. Hezzi-D says

    June 28, 2020 at 2:49 pm

    I always get chicken enchiladas when we are out. I need to do this more at home too! Plus that rice looks great too!

    Reply
    • Chris says

      December 27, 2020 at 1:56 pm

      I do, too! And the hugs gets chimichangas. I plan on trying to make those soon, too.

      Reply
  5. Audrey says

    June 28, 2020 at 12:53 pm

    Oh look at all of that chile cheesy goodness! I haven’t had enchiladas in far too long.

    Reply
    • Chris says

      December 27, 2020 at 1:57 pm

      They’re so comforting to me. We used to make Mexican at home all the time.

      Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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