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Green Chili Chicken Enchiladas 


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  • 1 tablespoon olive oil
  • 3 boneless - skinless thin - sliced chicken breasts
  • Salt & Pepper
  • 6 corn tortillas - cut into bite-size pieces
  • 1 (14.5-ounce) can diced tomatoes with green chiles
  • 1 1/4 cup red enchilada sauce
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 avocado - diced
  • 1/4 cup tortila strips
  • 2 tbsp. chopped fresh cilantro leaves


Level of difficulty Average
Cost Average budget


Step 1

Heat olive oil in a medium skillet over medium high heat.

Step 2

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

Step 3

Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes. Edit my recipe

Step 4

Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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