Quick Green Chili and Chicken Enchiladas


Recipe: Quick Green Chili and Chicken Enchiladas

Summary: Ready in under 20 minutes, one of our favorites for a busy day!


  • 1 1/4 pounds chicken breast tenders
  • 1 1/2 cups bottled green salsa
  • 1 4 – ounce can diced green chilies
  • 1 1/2 cups shredded Mexican-style four-cheese blend (6 oz.)
  • 8 6 – 7 – inches flour tortillas
  • Refrigerated fresh salsa (optional)
  • Lime wedges (optional)


  1. Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.
  2. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
  3. To serve, top with salsa and pass lime wedges. Makes 4 servings.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 4

Recipe adapted from Midwestliving.com

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