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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

    Budget Recipes, Meal Plans, Freezer Meals and Cooking Tutorials for the Busy Home Chef

    Join Erin's 5-Ingredient Challenge in 2023

    Chicken Verde Enchiladas

    August 23, 2010 by Erin, The $5 Dinner Mom 14 Comments

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    Alrighty friends…I’m a little stressed!  It’s only Monday of Back to School Week and my tail is getting kicked already! (Mind you, school doesn’t start until Wednesday!)  Not only is it back to school with new routines, I’m hostessing a church event, AND I have to get my cookbook edits returned BY Thursday.

    Needless to say, we’ll be lucky if we eat this week!

    Jesting.

    I had every intention of sharing my Summer Garden Ratatouille recipe tonight, but in an effort to maintain my sanity and keep myself out of the asylum… I leave you with this recipe from a friend. 

    Enjoy! 

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    Cheesy Green Chicken Enchiladas

    Simple, yet delicious chicken enchiladas!
    Prep Time10 minutes minutes
    Cook Time30 minutes minutes
    Servings - 4 servings

    Ingredients 

    • 2 cups chopped cooked chicken Great way to use up the shredded chicken from batch cooking!
    • 8 oz. cream cheese, cubed
    • 10 oz. can diced tomatoes and green chilies well drained
    • 1/2 tsp ground cumin
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 8 6 inch flour tortillas
    • 10 oz. can green enchilada sauce

    Instructions

    • Stir chicken, cream cheese, tomatoes and green chiles, and seasonings in a saucepan over low heat until cream cheese is melted.
    • Spoon 1/3 c. chicken mixture down center of each tortilla; roll up. Place seam side down, in a lightly greased 12x8 baking dish.
    • Pour the green enchilada sauce over all, cover with foil. Bake at 350 for 20 min, or until heated through.
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    Filed Under: Budget Friendly Recipes, Chicken Recipes

    Comments

    1. Candi @ Family Stamping and FOOD! says

      August 23, 2010 at 7:01 pm

      Love, love, love this! Can’t wait to try it!

      Reply
    2. [email protected] says

      August 23, 2010 at 7:09 pm

      Good luck with your crazy week.

      Thanks for the carnival.

      Reply
    3. Angie says

      August 23, 2010 at 7:41 pm

      I just wanted to say that I make a very similar dish and it’s so good! I mix light sour cream and salsa verde to make the sauce and add to the shredded chicken for the filling. I like your idea of adding diced tomatoes–will have to give it a try!

      Love the new design!

      Reply
    4. Robin says

      August 23, 2010 at 8:38 pm

      Love the new website!

      Reply
    5. Phoebe @ GettingFreedom says

      August 23, 2010 at 8:40 pm

      I also make a similar dish. We LOVE enchiladas of any form around here. We prefer a red enchilada sauce usually, and I’ve gotten to where I just make my own. Frugal and incredibly tasty!

      Reply
    6. Debbi Does Dinner Healthy says

      August 23, 2010 at 8:52 pm

      I love enchiladas and I made some similar! We still have 2 weeks until school!! Then it will be super busy!

      Reply
    7. Sarah, The Healthy Home Economist says

      August 24, 2010 at 9:21 am

      I’m sharing one of my most popular videoblogs today on how to make healthy cold breakfast cereal. A lot of folks eat breakfast cereal for dinner, so this qualifies as a dinner recipe, don’t you think?

      Reply
    8. Ginger says

      August 25, 2010 at 10:42 am

      I will definitely be giving this recipe a try SOON! It sounds SOOOOO good. Thanks for posting 🙂

      Reply
    9. FoodontheTable says

      August 25, 2010 at 3:33 pm

      Being from New Mexico, I love anything with green chili. This looks delicious!

      Reply
    10. Laura says

      August 25, 2010 at 4:02 pm

      We all love green chili enchiladas here! I also put some grated zucchini (with the moisture squeezed out) if I have it into the filling to add some “extra” green.

      Reply
    11. Jenn says

      March 10, 2011 at 10:52 am

      I’m making something similar for a family from church. Problem: directions say to use an 8×8 glass baking dish, but I plan on using aluminum disposable one to make clean up easy for them. (They have a newborn w/ medical issues.) How should I adjust the bake time on the recipe? It’s Erin’s cheesy enchilada recipe from her previous book.

      Thanks to whomever can help!

      Reply

    Trackbacks

    1. Penne Pasta and White Beans: Meatless Meal :: GettingFreedom.net says:
      August 23, 2010 at 8:38 pm

      […] $5 Dinner Challenge […]

      Reply
    2. Spicy Salmon Patties | Modern Gal says:
      August 23, 2010 at 9:45 pm

      […] at Tempt My Tummy Tuesday, $5 Dinners,  Grocery Cart Challenge, and Pennywise Platter // July 12th, 2010 in Food, […]

      Reply
    3. 2 Boys + 1 Girl = One Crazy Mom − Our 4 week Meal Plan says:
      September 6, 2010 at 11:01 am

      […] Friday:                  CHEESY –GREEN CHICKEN ENCHILADAS […]

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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