This is one of those recipes for which I very rarely measure ingredients. The recipe below includes specific amounts, but feel free to just use these as guidelines. I usually use chicken that I have prepared another day (for shredding chicken in a crockpot, see this other recipe for enchiladas) and frozen in Ziploc bags.
The filling is a simple mix of shredded chicken, cheese, taco seasoning, green onions or chives (one of the few things still growing in my garden) and some of the sauce that also gets spread on top.
The sauce for these enchiladas is made from a mixture of prepared Green Enchilada Sauce (in the big cans), cream cheese and canned diced green chilies. I could eat it with a spoon!
Then topped with additional cheese (can there ever be enough?) and green onions.
This is also a great freezer meal once it is prepared. To prepare this for a freezer meal, I usually double or triple the recipe (one for tonight, one/two for meals later), and roll the chicken filling in the tortillas. Line a baking sheet with foil or waxed paper and place the filled enchiladas on the pan, being careful not to let them touch. Freeze for several hours, until solid, then put the frozen enchiladas into a Ziploc bag. The sauce can be frozen separately in several smaller bags. Then you can pull out as many pre-made enchiladas as you need for dinner: you are not committed to a whole 9×13” pan. They can be cooked frozen (thaw sauce); just increase initial cooking time to about 1 hour.
5 cups cooked and shredded chicken (about 4-6 breasts)
2 Tbs taco seasoning mix
1/4 cup chopped green onions or fresh chives
2 1/2 cups shredded cheese (cheddar, Monterey Jack and/or mozzarella), divided
28 oz can green enchilada sauce
8 oz cream cheese, softened
4 oz can chopped green chilies
Flour or corn tortillas (about 8 large)
2-3 green onions, chopped
Preheat oven to 375°F.
Combine cooked chicken, taco seasoning, 1/4 cup chopped green onions or chives and 1 1/2 cups shredded cheese. Using a mixer/blender/immersion blender, mix green enchilada sauce and cream cheese until no lumps remain. Stir in canned chilies. Add about 1 1/2 cups of the creamy sauce to the chicken; mix well.
Pour a small amount of sauce into the bottom of a 9×13” baking pan. Roll chicken filling in tortillas. Place enchiladas in pan. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese and chopped green onions. Cover and bake for 35-45 minutes, or until hot and bubbly. Uncover and bake 10 minutes longer.
If desired, serve with Roasted Green Tomato Salsa