Green Chili and Chicken Enchiladas with Pink Sauce

It seems like just about every family has a recipe for Green Chili Chicken Enchiladas. They all have chilies, onions, soups, and so forth, and everyone loves them.

I love them too, but don’t make them often since they take a lot of work (I hate shredding chicken), so when I told Josh that they were on the docket for the week he was pretty pumped. What I didn’t tell him at the time was that I had a diabolical plan to try a new (and pink) idea for the enchilada sauce.


I’m glad that I did – changing up the sauce to be chili-lime cream was a stroke of pure genius (not that I want to toot my own horn, but seriously, I’m drooling just thinking about it).

Maybe I’ll start making these a bit more often.

Green Chili Chicken Enchiladas with Pink Sauce

• 3-4 c. shredded cooked chicken


• 2 (4 oz) cans green chiles


• 1 can reduced fat cream of chicken soup


• ½ c. non-fat sour cream


• 1 med-large onion, chopped very fine


• 8-10 medium sized flour tortillas (soft taco, fajita, gordita style)


• Grated cheddar cheese

For sauce:

• ½ c. non-fat sour cream


• ¼ c. milk


• ½ Tbs. chili powder


• 1 Tbs lime juice

In a skillet sauté onion and chilies in their own juices until just tender. In a large bowl combine onion and chili mixture with chicken, soup and sour cream. Mix until well combined. Spoon filling mixture onto tortillas and roll them up, placing enchiladas in a sprayed casserole pan. Once all enchiladas have been rolled and placed, combine the ingredients for the sauce in the same bowl that the filling was in. Mix until evenly blended then pour over enchiladas, smearing it around with the back of a spoon until every enchilada gets coated. Top lightly with cheese if desired. Bake at 350 degrees until heated through and sauce bubbles at edges (about 20-30 minutes).

Kim's Notes: This serves well with rice and corn. If you want something a bit more special than plain rice, add 1 tsp of cumin, 1 tsp of chili pepper, and 1 Tbs of fresh chopped cilantro.

Don't want to make the pink sauce? Try a green enchilada sauce or simply mix milk with about 1/3 of a can of cream of chicken soup.

Happy Cooking!