Green Chile Chicken Enchiladas by MAGGI®, with chicken, green chiles, Cotija cheese, and creamy NESTLÉ® CARNATION® sauce.

Green Chile Chicken Enchiladas

Official MAGGI®
Green Chile Chicken Enchiladas
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
38 min
Recipe Info - Serving Size
Servings
4 servings (3 enchiladas each)

These savory enchiladas use leftover chicken and an easy to make green chile sauce that combines fresh ingredients and creamy evaporated milk. Delicious!

Green Chile Chicken Enchiladas bring together the vibrant tastes of Mexican cuisine with a harmonious blend of flavors. This recipe from Official MAGGI® offers a rich and creamy green chile sauce made with NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, lending a velvety texture that perfectly complements the savory chicken filling. The combination of fresh ingredients and the exquisite seasoning of MAGGI Granulated Chicken Flavor Bouillon adds an extra depth of flavor to the enchiladas.

Sprinkled with crumbled Cotija cheese for a delightful finishing touch, these enchiladas promise a taste of authenticity with every bite. Ideal for both dinner and a festive gathering, this easy-to-make dish fits beautifully into the category of Traditional Dishes and ensures a comforting and fulfilling meal.

Perfect for those seeking a manageable cooking experience, Green Chile Chicken Enchiladas make for an Easy Recipe suitable for any occasion, including Family Dinners and Holidays. Enjoy this true taste of Hispanic Heritage, brought to you by MAGGI®.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Preheat oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.

Step 2

Place chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.

Step 3

Dampen tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.

Step 4

Fill each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.

Step 5

Bake for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.

Ingredients