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Green Chile Chicken Enchiladas

Updated: Jan 11, 2021

Servings: 12 enchiladas

Storage Life of Ingredients: 1 year

Start with homemade masa harina tortillas, add green chiles, chicken, and cheese to a green chile enchilada sauce, top with homemade salsa, and you are ready for a fiesta!

My granddaughter loves enchiladas. This was a special request and she gave a thumbs up when we concluded our meal.

Pictured Process

Make the masa harina tortillas (corn tortillas) following the blog post here. Drain the chicken and the green chiles. Mix the chicken, green chiles, 1/2 cup cheese, and 1/4 cup enchilada sauce together in a small bowl.

Pour some of the enchilada sauce on the bottom of a 9 x 11" baking dish.

Pour 1/2 of the enchilada sauce that is left into a small saucepan and heat it up. Dip both sides of a tortilla into the sauce, place a tablespoon of the chicken mixture in the middle of the tortilla, and roll it up. Place the enchilada seam-side down in the baking dish. Continue until all tortillas are stuffed and rolled. Pour the remainder of the enchilada sauce on top of the enchiladas. Sprinkle 1 1/2 cups cheese over the sauce.

Bake in a 350° oven for 30 minutes.

Storage Tips

Masa Harina: Masa harina flour will last 9-12 months in its own packaging on your pantry shelves. It usually lasts 1 year.

Canned Goods: Most canned goods last 2 years. Check the best by date on the cans since you do not know how long it has been sitting on the store shelves.

Home-canned Chicken: The USDA states that home-canned products should be used within 1 year. Always check to make sure your bottles have sealed correctly before storing. When you open a bottle, check to make sure it looks and smells as it should. It is so convenient to cook with, bottles of chicken are usually used up before a year. Store-bought canned chicken breasts can also be used. A bottle of home-canned is equal to 1 can of store-bought chicken.

Cheese: Freeze-dried cheese tastes like regular grated cheese. It melts in casseroles and is my cheese of choice for storage. Like crystallized eggs, freeze-dried cheese costs twice as much as the grated cheese you buy in the grocery store. Store half of the cheese needed for a year’s supply using freeze-dried, and the other half using packages of grated cheese, stored in the freezer. Freeze-dried cheese is good for five to ten years, so it only has to be replaced every five years. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer. Once the cheese is opened, place it in a freezer storage bag and keep it in the freezer. Label the bag with directions for reconstituting and the date purchased and opened. One cup of freeze-dried cheddar cheese is equal to four ounces of frozen, shredded, cheddar cheese. There are ten cups in a #10 can of freeze-dried, shredded cheddar cheese.

Alternative Cooking Methods

Dutch Oven

Sun Oven

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