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Whitney's Green Chile Chicken Enchiladas

This is Whitney’s go to recipe when any of her friends have a baby, are recovering from surgery, grieving, sick, or just need someone else to cook a damn meal!

Whitney's Green Chile Chicken Enchiladas

Why it's on our list

Whitney has been making this dish for decades because it is so easy, comforting and delicious! It’s hard to say which friend had the first baby that she delivered a piping hot, spicy, creamy pan of enchies but there have been many, many delivered since. Nothing makes Whitney’s husband happier than when someone has a baby or had surgery because he knows that he gets to enjoy some enchies too. The ultimate side dishes for this is Jantie’s green chile rice, and Courtney’s Santa Fe black beans. All of this can be frozen for future use but we’ve never heard of that happening because it’s just too good not to eat right then and there.


Serves 2-4

  • 9x13 Disposable aluminum pan with lid (if this is just for you, use whatever you have at home)

  • 1 rotisserie chicken shredded (about 3 cups or 24 ounces) or if you can find pre shredded chicken that makes it even easier

  • 3 16oz jars of your favorite green salsa mild or hot (you’ll start with 2 jars but might need two)

  • 1 cup of sour cream (you’ll start with ½ cup but might need more depending on how thich the salsa is)

  • 1 16oz bag of shredded cheddar cheese

  • 10-12 tortillas - you can use flour, corn or gluten free. Don’t get the large tortillas, they're too big! I recommend using this brand or if your grocery has a homemade one use that!


Heat oven to 350 degrees

In a large bowl, pour in two bottles of the salsa. Add ½ cup of sour cream and whisk together. Add more sour cream if the mixture is too thick. You want it pourable.

In a second large bowl add your shredded chicken. Ladle in a ½ cup of the salsa mixture and stir together with tongs gradually adding more mixture until the chicken is coated. You don’t want it too wet.

Grab your pan and your tortillas and let’s begin assembling! Depending on if you like a mega stuffed enchie or regular you can fill to your liking. We usually put about ⅓ cup to ½ cup of the chicken mixture down the middle of the tortilla. Sprinkle on some cheddar cheese and roll it up. Place in the pan seam side down. Repeat till your pan is full. Depending on your tortilla size and how much you fill them, you should get around 6-8 enchies.

Ladle over the salsa mixture to cover the enchiladas. If you leave some of the tortilla uncovered, you’ll get some tasty crispy edges. Sprinkle with enough cheddar to cover the enchiladas

Bake uncovered in the oven for 25-30 minutes. You want it to be heated all the way through. At the end you have the option to turn on your broiler and get some deeper color on them. But watch that S$%T like a hawk so you don’t burn it to hell!

After you’ve assembled the first batch, you will typically have enough chicken to make around 4 more enchies which we then keep for ourselves.

Goes perfect with The Ashley Family Margarita


Serve it up!

What is your go to meal to bring a friend? Send us a note!

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