Green Chili Chicken Enchiladas

by Todd Leonard CEC


  1. Rehydrate chicken in ¾ cup water or stock .
  2. Brown bacon in skillet and drain off grease. Add garlic and chicken and lightly sauté.
  3. Add in all remaining ingredients except cheese and enchilada sauce. Bring up to a simmer and cook until thick (about 5 minutes).
  4. Fill each tortilla with ⅓ cup of filling and some cheese. Roll up tortillas and place in two 9x13 pans.
  5. Pour one can of sauce over each pan and sprinkle remaining cheese over enchiladas. Bake at 350°F for 10–15 minutes.


Total Time:
Prep Time:
Cook Time:
45 min
30 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.