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4.75 from 4 votes

Green Chicken Enchilada from Mexico

Green Chicken Enchilada with rice and beans topped with sour cream and cilantro for a delicious weekday dinner without the hassle.
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 490kcal

Ingredients

  • 1 pound roasted chicken shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 cup beans
  • 2 cup rice cooked rice
  • 15 ounces can Hatch Green Chile Enchilada Sauce
  • 8 corn tortillas
  • 1 cup cilantro leaves
  • 2 tablespoon Olive oil

Instructions

  • Shred chicken with a fork, add to mixing bowl.
    shredded chicken
  • Coat one side of the tortilla with the Hatch green chile sauce.
  • On the side it is coated, fill corn tortillas with shredded chicken, rice and beans.
    rice and beans to fill
  • Roll each tortilla and place seam side down into a greased casserole dish.
  • Repeat until the casserole dish is filled.
  • Pour Hatch Green Chile Enchilada Sauce over enchiladas.
    sauce on casserale
  • Sprinkle it with cheese.
  • Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until the cheese is completely melted.
    pour sauce
  • Serve with chopped cilantro and sour cream on top. EnJoy!

Notes

  • Let the chicken cool of before shredding with a fork.
  • I usually make a batch of rice that I freeze in individual contains so I can use when I need rice.
  • Another trick for rice, most grocery stores have a food section with rice as a side. I sometimes just buy the rice and chicken.
 

Nutrition

Serving: 8g | Calories: 490kcal | Carbohydrates: 65g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 845mg | Potassium: 543mg | Fiber: 7g | Sugar: 6g | Vitamin A: 629IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg