Green Chili Enchiladas with Chicken Fajitas

Green Chili Enchiladas with Chicken Fajitas

At home or camping!


Makes 46

  • 12  corn tortillas
  • 1  pound(s)  white cheddar cheese, block form
  • 1-2  cans white chicken breast chunks or fajitas as below (best)
  • 1/2  chopped onion (or more if desired)
  • 1  can Hill Country Green Chili Enchilada Sauce
  • 1  can Chopped Green Chilies - mild
  • 1  can cream of chicken soup
  • 1/2  c  sour cream


Pour Enchilada Sauce, 1/2 can of green Chilies and soup into saucepan; bring to boil. Add sour cream. Take off burner. Dip tortillas into sauce until softened enough to roll, Place a strip of white cheddar cheese about 2 inch by 1/2 inch into each tortilla, (one at a time) some green chilies and a teaspoon of chopped onion into the tortilla. Add a couple chunks of chicken. Roll the tortilla up and place in a baking dish, 9x13 works good. When all of tortillas are filled pour the rest of the sauce on the top of them and grate a little of the cheese on top. May sprinkle more onion if desired. You can also use boiled boned chicken. Bake 30 minutes at 425 degrees. Serve warm.

Camping Option is much faster

Layer Tortilla Chips in casserole to cover it, sprinkle with Cheddar cheese, pour half of highlighted mixture above over them then repeat with other half. Sprinkle cheese on top and bake. If you prefer fajitas make them as recipe below, cut into bite size pieces and mix into sauce before pouring over chips.May add chopped onion if desired.May also add japalenos if desired.

Green Chile Enchiladas

Cut 3 Chicken breasts into strips about 3 inches long and 1/2 inch wide. Sprinkle with Fajita Seasoning, salt and pepper. Sauté in 2 tablespoons margarine until brown and mostly cooked. Place 2 pieces into each tortilla with the cheese and onions. Continue as above.

Jane Easley

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