Recipe
prep time:
15 minutes
Chicken Enchiladas with Green Sauce
Where the hell has Hatch Green Chile Enchilada Sauce been all my life? I bought a can the other day because I noticed it’s not loaded with crappy preservatives. Any store bought brand of sauce will do, but Frontera Grill sells amazing ones as well. Open a Mexican beer, assemble, and kick back while they bake. Heat up some rice or beans to go with and you’re in business. Easy!
Gluten Free Option- Easy Entertaining
- Make Ahead
- Chicken
Ingredients
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/3 cup white onion, finely diced
- 2 cups shredded chicken
- 10 large flour or corn tortillas
- 1 15 oz can mild green or red chile enchilada sauce (Hatch or Frontera Grill brands)
Preparation
Preheat the oven to 350˚F.
In a medium mixing bowl, combine the ricotta (or low-fat cottage cheese), 1 ½ cups of the shredded cheese, the white onion, and chicken. Mix together. Season with ½ teaspoon salt and a fresh grinding of pepper. Taste it and add a little more salt if it’s bland.
Spray a 9”X13” baking pan with nonstick spray.
Take a half of a cup of the chicken mixture and spread it across the lower third of the tortilla, then roll it up and place it in the baking dish, seam side down. Continue with the rest of the tortillas, stacking them into the baking dish so they are snug enough that the tortillas can’t open in the pan. (I can usually fit 8-10 of them in my baking pan.)
Pour the enchilada sauce over the entire surface of the tortillas so they are completely covered with the sauce. Sprinkle the remaining ½ cup cheese down the middle of the tortillas. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake another 10 minutes or until the enchiladas are cooked through and just getting crispy around the edges.
Serve with beans, rice, and Mexican beer!
Comments
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cook time:
30 minutes
30 minutes
serves:
4-6
4-6
family
285 family added this recipe
285 family added this recipe
Recipe: by Amanda Haas
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Lisa Zatko says:
This was quick, easy and good! Made the chicken the day before, when preparing another meal, so it was ready to assemble the next day. I thought the ricotta cheese was a great ingredient in this recipe.
Diane B. says:
These are delicious! I did a trial run for dinner yesterday and I'm making them for a crowd tomorrow. This recipe is a keeper.
Gabriela says:
I moved to Las Cruces, Hatches neighbor, and first tried these green chiles fresh from the field. I almost fell out of my chair! Soooo good! The canned are good too but fresh from hatch...O.M.G. :) Thanks for the recipe!
Michelle Somers says:
YUM! I have the pickiest of eaters. And they gobbled these up! For even faster prep, I used the white meat only of a larger rotisserie chicken already cooked at the market. The ricotta gives the filling a light and "fluffy" texture. Great recipe, Miss Amanda!
Jenn Flegel says:
These enchiladas were amazing! Would have never guessed ricotta was the key ingredient. And I am picky having spend my high school years in Scottsdale. Our Whole Foods only had Hatch red sauce so I went with the Frontera green sauce - so yummy. I used the moz cheese as instructed for the filling, yet topped with shredded pepper jack cheese. My 5 year old daughter eats flavorful foods so this worked well for all of us. Thanks so much Amanda!