Mexican night makes a regular appearance in my household, and it’s not hard to see why. With delicious recipes like my Chicken Tortilla Soup recipe, my Crock Pot Chicken Tacos recipe and my Freezer to Crock Pot Chicken Fajitas recipe, I could easily eat yummy Mexican food all week long without ever getting tired of it. And while I haven’t grown tired of any of these recipes yet, I’m still always looking for new recipes to add to the rotation. This Green Chile Chicken Enchiladas recipe is the perfect addition.
I’ve made other chicken enchiladas recipes before, and I always end up really frustrated. I’m not a huge fan of corn tortillas, but flour tortillas always seem to get soggy for me. This Green Chile Chicken Enchiladas recipe is different though. Instead of wrapping the tortillas around the individual enchiladas, you layer the tortillas on top and bottom. Not only does this use less tortillas, but it also keeps the enchiladas from getting soggy as well–which I love! Plus, it’s full of all sorts of yummy and filling ingredients too.
Even if you have an enchiladas recipe you already use, you should definitely give this version a try. It’s a little unique and a lot delicious! Your family will be begging you to make it again and again. I know mine does!
If your family is more adventurous than mine, you can also add a can of rinsed and drained black beans to the mixture before cooking it. I am the only one in my family who likes black beans so what I usually do is divide out enough for my portion and mix in some black beans and cook it in a separate dish!