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Green Chile Chicken Enchiladas - Creamy, cheesy and full of flavor! This recipe is absolutely to-die-for.better than a Mexican restaurant! Creamy green chile chicken enchiladas…cheesy, full of flavor and super satisfying!

Alright, don’t linger, let’s approach this fajita green chile enchiladas menu with 8 components which are absolutely easy to acquire, and we have to process them at the very least through 13 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Fajita green chile enchiladas:

1. Get 1 package for 100 calorie tortillas (Chichi's)
2. You need 1 - large package of chicken tenderloins
3. Prepare Fajita marinade of your choice
4. You need 4 ounces - onion, green, red pepper each
5. Take 1 (15 oz) of can of green chile enchiladas sauce
6. Prepare 1 (4 oz) - can of chopped green chile
7. Give 8 tbsp - cream cheese
8. You need 2 cups shredded low fat cheddar jack cheese

This enchilada recipe is sure to become a family favorite! I'm making chicken and cheese enchiladas in this recipe, but keep in mind that you can use just about any protein you want as the Hatch sauce is the key to this dish and everything else is just a bonus. Top enchiladas with remaining sauce, then cheese. Like all good New Mexico food, these Green Chile Chicken Enchiladas are simple, earthy, and delicious.

Fajita green chile enchiladas step by step:

1. Start by letting your chicken breast soak up fajita marinade this is Wegman's brand. I let it marinade for about 6 hours while I was at the pool
2. You can cook it however you prefer. I like the airfryer because it locks the flavor, cooks fast and everything stays moist. My chicken took about 20 minutes with some turning.
3. While your chicken is cooking chop up your fajita veggies. I grabbed a packet already made up. Toss them in a nonstick pan. It's just to get them soft not fully cooked.
4. When the chicken is done remove and chop up into small pieces since we're not shredding the meat
5. Toss chicken in a bowl with green chiles, fajita veggies, and cream cheese.
6. Here it is all combined well
7. I weighed all of my filling and had a little over 40 ounces so that's about 5 ounces per enchilada of filling.
8. After you have filled your tortillas line them up in a baking dish that has been sprayed
9. Pour your can of green chile sauce and spread out evenly
10. Top with shredded low fat Colby jack
11. Bake at 375 for 35 minutes
12. Take out let it rest then serve. I topped mine with plain Greek yogurt and fresh salsa
13. MFP information 370 calories with 30 g of protein for 1 enchilada no toppings

Its heat depends on the chiles; go with Anaheims if you scorch easily. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken. These Green Chile Chicken Enchiladas have the perfect combination of flavors.

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