Green Chile Chicken Enchiladas

And now for something completely different, it’s a followup to my only other cooking post, Migas. Keeping it in the Mexican/Tex-mex realm, today we’re going to make some green chile chicken enchiladas!

Green chile chicken enchiladas

The recipe should serve 4, you’ll have 8 enchiladas, so with the appropriete sides, salsa, chips and some cervezas, you should be all set!


(Optional: sour cream, guacamole and/or salsa for serving)


1) Preheat the oven to 400 degrees F

2) In the casserole pan


Bake for 15-20 minutes, or until the cheese is evenly melted and bubbly.


Scoop out a couple of enchiladas on a plate and serve with black beans, chips, salsa, whatever you’d like.


One thing I’m working on is cooking things ahead of time so you have good meals in the future. With the enchiladas you can do this and have them all ready for the next time you want some. Basically do the above steps (maybe make 2x or 3x as many, again up to you), then: