Recipe by aaronspool
"Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!"
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vegetable oil for pan-frying
cooked boneless skinless chicken breast halves, shredded
shredded Monterey Jack cheese
1 (4 ounce) can
chopped green chiles, drained
shredded Monterey Jack cheese
chopped green onions
chopped fresh cilantro
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!
not very good, way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn't have anything to them, just chicken and cheese was about all there was to it. to me it needed rice, beans, the works...
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.
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!
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!
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. :-)
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!
OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing, anyway, when this chicken came out of the oven it was a work of art in itself!! I shredded it, mixed in the onions and cheese. I added some of the chicken liquid so it was nice and moist. At this point, the old man could hardly contain himself.. I'll help..I'll help...SURE..so we got them all rolled, we made 24..and the sauce came out great. I used fresh green chili and we both thought it could have used more (next time). ANYWAY...they were heavenly!! This is the only recipe I will ever use!! I'm toying with the idea of using shredded pork, onions and cheese in the corn tortillas, smothered in red chili, (old man makes killer red chili)and covered in TONS of cheese. Ummmm..anyway, it's 7:30am and I can hardly wait till supper!! lol Thanks for passing this on to us!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas with Creamy Green Chile Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 467
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