Green Chile Chicken Enchiladas

(I’d like to introduce you to my mom, Trish. She’s going to be sharing her green chile chicken enchilada recipe with you today. Her concoctions make my taste buds dance. So, I’m handing over my blog to her today. Take it away, Mom!)

Why thank you, Honey, I’ve never been told I made taste buds dance!

Hello everyone!! I have to admit my apprehension when my daughter asked me to participate on her blog with one of my recipes. I feel a disclaimer is in order at this point..I was raised a farm girl with good, wholesome, fresh, flavorful, homegrown food. I use bacon grease. There…I said it. My secret is out.

Although I  no longer live on the farm or raise my own food, I still believe food should taste good. Otherwise, what’s the point, right? When my girls were small I had to create quick, inexpensive ways to feed us. Therefore, I have opened a few cans of Manwich in my day, but as my daughter said in ony of her previous blogs, I express my love to others largely through my cooking. My satisfaction comes in the appreciation on their faces and comments about what they are eating. So, usually, I get as good as I give, or hopefully anyway. Today’s recipe has been one of the favorites that my family requests on a regular basis. Green chile chicken enchiladas.

First, I start with a teaspoon of bacon grease on medium heat in the skillet and throw each tortilla in one at a time. Give it a little twirl so it can also coat the skillet with grease. Flip it over to give the other side a little, too. Do the same with all the tortillas and add bacon grease as needed. Put them on a plate and set aside for later.

Then I loosely slice a small white onion… (Put a tablespoon of bacon grease in there before you put the onion in. I promise that’s the last time I’ll say anything about bacon grease…til I post my next recipe, anyway.

and do the same with a green bell pepper.

Add one teaspoon of garlic, 2 pinches of salt, and pepper to your liking to the onion/pepper mix. You can also add some red pepper flakes if you like a little more heat. I then sautee the onions and peppers over medium heat until the onions start getting translucent and the peppers soften up just a little. 2-3 minutes or so.

Meanwhile, I dumped one packet of fajita seasoning into a plastic bag.

Slice the chicken into fairly thin strips and throw them into the bag with the fajita seasoning mix. Give them a good shake until the strips are nicely coated.

In another skillet, pour a little olive oil. I got a little carried away here. I was talking. Things like this happen when I’m otherwise distracted. A tablespoon should suffice.

After the chicken is nicely coated, pour the seasoned chicken into the pan with the olive oil. Cook on medium heat until the chicken is no longer pink.

Yum, that chicken look’s like it’s going to be quite tasty.

When the chicken is starting to look less pink, I throw the onions and pepper in there, too, so they can get a little bit of that fajita seasoning coating.

I usually use just a 9×13 pan for this recipe, but my daughter, Bailey, doesn’t like green chile sauce, so I made her a few with queso blanco in her own pan. This is kind of how I set up the little factory line I use when assembling the enchiladas. This is also when I preheat the oven to 350.

First, I put a little bit of sharp cheddar cheese on the tortilla and then top it with a tad bit of the chicken and veggie mixture.

Roll it up and put in your casserole dish with the opening side down.

This is Bailey’s version once I was done assembling. I poured a jar of queso blanco from the grocery store on top…

sprinkled a little shredded Cheddar on there, and called it good.

On the green chile enchiladas, I use 2 10 oz. cans of green chile sauce and pour as evenly as possible over the enchiladas.

This picture shows 3 cans of the green chile sauce. Do as I say and not as I did. I drowned the poor enchiladas and they were a little on the soggy side.

Then, I sprinkled some Cheddar on there and topped it off with some mozzarella. In case you don’t know this already, I like cheese.

These are Bailey’s queso blanco enchiladas fresh out of the oven. She may be onto something here…

These are the green chile chicken enchiladas. Looking mighty fine, if I do say so myself.

Dress it up with whatever you like. Lettuce, pico de gallo, sour cream, guacamole. My son-in-law (the farmer) has been known to put Ranch on it. And Tabasco, of course. Or you can eat it straight outta the pan.

Anyway, thanks for letting me have it for a day and I hope your family enjoys the recipe as much as mine does! The following recipe is straight out of my head, so it probably doesn’t perfectly match the method I used above. Breauna pinned me down on coming up with something specific, but I’m sure it’s close. Sorry. There will definitely be a learning curve for me.

Trish (aka the dairymaid’s mom)


Green Chile Chicken Enchiladas
2 pinches Salt
1 tsp minced Garlic
2 10 oz cans Mild Green Chile Enchilada Sauce
 1/4 cup Bacon Grease
1 packet fajita seasoning
1 16 count Home style Flour Tortillas – small
2 16 oz bags sharp finely shredded Cheddar Cheese
1 small white Onion
1 medium green Bell Pepper
1 lb boneless, skinless, Chicken Breasts
1 16 oz bag finely shredded Mozzarella Cheese
9×13 pan
Preheat oven to 350.
In a small skillet, heat a teaspoon of bacon grease on medium heat and spread it around the skillet by twirling one of the flour tortillas around in the bottom of the skillet, then flip it over and do the same on the other side to coat with bacon grease. Repeat with each tortilla, adding more bacon grease as needed, and stack on a plate for later.
Loosely slice Onion and Bell Pepper. In a large skillet, add a tablespoon of olive oil and turn heat to medium high. Add chicken and cook until no longer pink. Add Onion, Bell Pepper, garlic, salt and pepper. You may also add a few Red Pepper Flakes if you like a little heat. Cover and cook for an additional 5 minutes or so, stirring often,  and then turn heat off.
Fill each tortilla with approximately 1/4 cup of the sharp cheddar cheese. Add a small amount of the meat and veggies on top of cheese. Roll tortilla up and place seam side down in 9×13 pan. Repeat, placing tortillas closely together, until pan is full.
Cover contents of pan with the two cans of mild green chili enchilada sauce. Layer about half of package of cheddar and mozzarella cheese on top and put on middle rack of oven for approximately 25 minutes.
Serves 8+
Copyright © October 26, 2011, by Trish Rogers 

9 thoughts on “Green Chile Chicken Enchiladas

  1. Hi!! my name is Karen, born and raised in Phoenix, AZ, My boyfriend is “Rafa acmewolf” and I can say that the dinner was great!!.
    I can say that Rafa is my boyfriend because he asked me officially to be his girlfriend at dinner!!. At last…
    I am glad that he finally decided to ask me… I am living in Spain for 3 years and now I’m going to live with him in the mountains in Valencia. A life in the field is new to me. Rafa’s dog, “Gena” and I are good friends. Thank goodness!!! because she is a german shepherd.. big.. 🙂 C U

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