Green Chile Chicken Enchiladas with Chicken Soup

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Green Chile Chicken Enchiladas with Chicken Soup on the side

This recipe is awesome because it makes soup and enchiladas all in one!




  1. 4-5 boneless, skinless chicken breasts
  2. 2 cans Rotel (I like 1 regular and 1 Hot)
  3. 2 4oz cans diced green chiles
  4. 1 can/bag of corn
  5. 1 bag of birds eye pepper stir fry vegetable bled
  6. 1 10 ¾ can of cream of chicken soup
  7. 2 cubes of chicken broth
  8. 4 cups water
  9. 1 28oz can of green Chile enchilada sauce
  10. 1 pkg of cream cheese
  11. 10-15 tortillas
  12. 2 cups shredded cheese of choice (Monterey or Cheddar works best)



Combine ingredients 1-8 in a slow cooker for 6 hours stirring occasionally.  Then, remove chicken, shred and return to crockpot.  Let sit an additional 15-30 minutes to allow the shredded chicken to absorb more of the flavors from the crockpot.  The remove approx. 3-4 cups of strained chicken and vegetables and set aside for the enchiladas.    Then add water to remaining contents in the crockpot to the desired consistency for the soup (I add 2 cups) and the soup is done!


Take the strained chicken and vegetables add ½ cup of enchilada sauce and cream cheese then blend together until the cream cheese is well mixed in.  Pre-heat oven to 350.  In a separate 9×13-baking dish pour a thin layer of enchilada sauce, enough to coat the bottom (this will help with sticking after baking).  Then put approx. ½ to ¾ of a cup into each tortilla and place side by side in the baking dish.  Once the dish is full, pour a thin layer of enchilada sauce over all enchiladas and coat with cheese as desired.  Bake for 20-25 minutes, then remove the tray, and enjoy (with some of your soup on the side)!



Depending on the size of each enchilada another baking dish may be needed.

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