If you have read my other posts, you’ll know I love green chilies. This is my favorite recipe with green chilies. It is a little time consuming, but I promise you’ll be impressed with these enchiladas. I added some black beans and cilantro lime rice as sides, and i also made some enchiladas with only veggies. I will give you instructions on making both.

Here are the ingredients:

Ingredients:

Bell pepper – $1.50

Zucchini and squash – $1.77

White onion – $.70

Corn tortillas – $2.00

2 cans green enchilada sauce (I used la costena brand) – $2.00

1 can hatch green chilies – $1.50

1 can black beans – $.98

1 cup rice

Lime – $.50

Not Pictured:

Chicken breasts – $4-6

Garlic

Cumin

Chili powder

Salt and pepper

Cilantro for rice

The total for this meal is about $14.95 and it ended up making so many enchiladas! I had enough for four meals myself and then fed the rest to two of my friends, so it ended up being 6 meals at $2.49 per meal. Let’s get started!

First off cook the cilantro lime rice according to my old posts.

Preheat oven to 375 degrees.

Chop the onion, bell pepper and zucchini. Only use half the onion and cook the veggies in a pan over medium heat until they are all tender. Add two cloves of garlic, half the can of green chilies, a palm full of cumin, a sprinkle of chili powder and salt and pepper. Cook over the heat for another minute and then remove to a large bowl. Add half the can of enchilada sauce and mix.

(If you don’t want to make these veggies into enchiladas just ignore the part about adding green chills and sauce and just have them as a side.)

Next, season the chicken with cumin, chili powder, salt and pepper. Cook over medium heat with some oil until the chicken is almost done. Add the other half of the chopped onions and cook until chicken is done.

Shred the chicken with a fork or in a blender and put in a large bowl along with the other half can of green chilies and enchilada sauce. Add a little bit more cumin, chili powder, salt and pepper, and mix together.

Now it’s time to assemble the enchiladas. In a new pan, heat some oil over medium heat and fry a tortilla until it is golden on both sides. Fill with the chicken or veggie filling, roll, and add to an oven safe pan. Repeat until all the filling is gone.

Now top all the enchiladas with the other can of sauce. Also top them with shredded cheese if you like. Bake in a 375 degree oven for 15 minutes.

In the mean time heat up your black beans and add some salt, pepper, and garlic.

All done! These enchiladas are so easy and will impress anyone you feed them to!