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McDaniel’s Short-Cut Recipe | Green Chile Enchiladas

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 5 servings 1x



1 T. olive oil

1 medium onion, diced finely

1 c. sliced mushrooms

2 garlic cloves, minced

1 t. oregano

1 t. salt

1 t. peper

5 medium sized whole wheat tortillas

1 pouch (1 c.) Frontera green chile enchilada sauce

1.5 c. shredded chicken

c. shredded cheese

¼ c. fresh cilantro, chopped


  1. Preheat oven to 375 degrees fahrenheit.
  2. In a skillet, sauté olive oil, garlic, mushrooms, and onion.
  3. While veggies are sautéing, prep the shredded chicken (you can use rotisserie chicken as another short-cut).
  4. Once the onions are opaque and soft, add the oregano, salt, and pepper.
  5. In a separate bowl, mix the shredded chicken with 1/3 cup of the Frontera green chile enchilada sauce.
  6. Once veggies and chicken are ready, heat your tortillas for 30 seconds in the microwave.
  7. Disperse the chicken and veggies amongst all 5 tortillas and roll tightly.
  8. Place each wrap seal-side down in your baking dish.
  9. Pour remaining Frontera green chile sauce over the wraps.
  10. Sprinkle cheese evenly on top of wraps.
  11. Bake enchiladas for 20 minutes or until the sides are bubbling.
  12. Let cool for a few minutes before serving and sprinkle fresh cilantro on top.
  13. Top with avocado, salsa or Greek yogurt.
  14. Enjoy!