Go Back

The BEST Green Chicken Enchiladas

I bet you never knew making enchiladas was so easy!


4.5 cups of cooked shredded chicken or turkey

4 cups shredded cheese (I use the Mexican blend but you can use any kind of cheese you want.)

3/4 cup of vegetable, canola or safflower oil

6 cups of enchilada sauce. I use Old El Paso brand or whatever I can find.

¾ cup chopped onion - optional. I’m totally lazy and I use the frozen, diced onion.

Topping of your choice – We like sour cream, cilantro and a squeeze of lime. I LOVE incorporating citrus into my cooking...even just a squeeze really deepens the flavor of this dish.


  1. Pour half cup of enchilada sauce in the bottom of each pan. Make sure the bottom of the pan is covered. 

  2. Heat oil on low heat. Your oil should be barely warm. If your tortillas are too hot to handle after they come out of the oil, you've got the heat too high.

  3. Soak your tortillas in the warm oil for a couple of seconds on each side, just enough to moisten and soften it. Place a tablespoon (or so) of meat filling in the center of the tortilla and roll from one side as tight as you can. Place “seam” side down in the pan. I use wooden toothpicks to hold the shape while I’m assembling the rest of these bad boys but I take the toothpicks out before baking.

  4. Pour remaining sauce over top.

    Cover liberally with cheese. You cannot have too much cheese. Sprinkle diced onion over the top. Bake at 350 for 45 minutes. I usually do one pan with onions one pan without.