Chicken Enchiladas with Creamy Green Chile Sauce Recipe

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Most Helpful Positive Review

Mar 19, 2008

Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!

—naples34102

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Most Helpful Critical Review

Oct 29, 2011

Not quit as good as moms. just ok.

—Cookiemonster

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238 Ratings

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Mar 02, 2008

This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can of green chiles in with the filling. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a yummy side dish. It might have been too much cream sauce otherwise.

—Carrie

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Aug 08, 2007

This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek style yogurt to cut some of the fat. I also added some garlic powder,cumin, & paprika.When I rolled the tortillas with the chicken and cheese, I spooned a little bit of sauce on top before rolling them.Baked them at 350 degrees for 30 minutes.I used a 9x12 dish and was able to squeeze a couple extra tortillas in there.My husband loved this dish!! Not runny at all, just delicious!

—Natalie

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Mar 30, 2008

Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks!

—JEANNELYNN

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May 29, 2007

The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to get the kids to eat it. :-)

—Robbie

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Sep 26, 2007

Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!

—apaige232

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Mar 24, 2009

YUMMY STUFF! Easy to make and even my husband, who doesn't usually like Mexican food, loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. My kids asked for it twice this week.

—Bev

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Nutrition

Calories
797 kcal
40%

Carbohydrates
33.2 g
11%

Cholesterol
172 mg
57%

Fat
51.9 g
80%

Fiber
4.3 g
17%

Protein
49.8 g
100%

Sodium
1013 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Enchiladas with Creamy Green Chile Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 797
Calories from Fat: 467

% Daily Value *
Total Fat 51.9g 80 %
Saturated Fat 24.6g 123 %
Cholesterol 172mg 57 %
Sodium 1013mg 41 %
** Potassium 511mg 14 %
Total Carbohydrates 33.2g 11 %
Dietary Fiber 4.3g 17 %
Protein 49.8g 100 %
Sugars 2.9g
Vitamin A 30 %
Vitamin C 29 %
Calcium 68 %
Iron 27 %
** Thiamin 19 %
** Niacin 149 %
** Vitamin B6 34 %
** Magnesium 32 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.