Reviewed: Jun. 17, 2009

Really delicious: I was looking for a change from my usual enchiladas with canned sauce. This sauce was really good--and I could make it without making a special trip to the grocery store!

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SarahK

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Reviewed: Jun. 4, 2009

Loved this recipe which came recommended by a friend. A keeper for the recipe box. Easy to make and could even be made ahead and refrigerated until ready to bake for dinner.

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: May 31, 2009

Try these and you won't be disappointed!! They are truly wonderful and worth the extra effort instead of opening a can of enchilada sauce. The second time I made them I used hot green chiles and 1TB of jalapeno juice or jalapeno tabasco in it for a little kick. It still wasn't all that spicy but great flavor!!! I make these all the time and my parents who are very picky asked me for the recipe. My grandma steals any leftovers if I tell her I made it!!

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Singingmama

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Reviewed: May 15, 2009

These were GREAT! I did sub 1/2 of the sour cream with 1/2 cup of green salsa. Other than that these are wonderful.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: May 12, 2009

My sis -- who lived in Santa Fe for years and is picky about green chile -- loved these. Leftovers did not last long! We topped w/ plain yogurt and green chile salsa. (Also, I just microwaved the tortillas a couple at a time for a few seconds to make them pliable enough to roll up...)

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Kitty

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Reviewed: Apr. 23, 2009

Simple and delicious! Of course, I added an entire jar of green chili sauce made from one of Albuquerque's many local New Mexican food restaurants. Topped with sour cream and chives even though the green chili sauce called for sour cream as well.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

Very good with ground beef instead of chicken. I did add some garlic, salt, extra green chiles, and chile powder to the meat mixture for more flavor. Also used the juice from the green chiles as part of the broth for some extra spice. The sauce is delicious and easy. Although I used 2% plain yogurt instead of sour cream, it turned out great. Thank you!

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 16, 2009

Its in the oven right now! I forgot to get broth at the store and had already drained the seasoned water from the chicken before I realized I was out...sooo....I used 1 can red enchilada sauce and 1 can water, it tastes good, and it smells great! My husband doesnt like food with tomatoes in it, so a lot of the time he wouldnt eat enchiladas, this creamy sauce is perfect for us both!

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yummy1980

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Reviewed: Mar. 28, 2009

This green enchilada sauce is amazing!! We can't use anything canned do to all the allergies in the house and I stumbled upon this in my search for a homemade enchilada sauce, it was great!!! TRY IT!!! Yummy!!

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SRTSTP09

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

This recipe was great, the only real cahnge I made was to saute the onions before adding them to the chicken mixture. Next time I make it I will saute a chopped red pepper with the onions and maybe add some spinach into the mix too just to add some veggies and nutrients. Thanks for a new keeper recipe.

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mrssmith

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Reviewed: Mar. 27, 2009

Very good. However 4oz of chilies do not hot enchiladas make. Since other reviews said that this isn't very spicy, I took some tricks I use for Chicken Enchiladas V. I boiled the chicken breast in some chicken broth and shredded it. Then I sauted the onion in 1 Tbsp of butter and added the chicken as well as some taco seasoning (I didn't measure it, just enough to give each piece of chicken a little flavor). I mixed that all up and placed it in the tortillas, which I didn't fry, and added the cheese. I then made the sauce and added a little bit of the taco seasoning to the sauce as well. The end result was still very good. I guess if you are looking for something with more kick you can add what you want to either the chicken or the sauce, but i think this is supposed to be more of a cheesy kinda enchilada. I think next time I'm going to chop up some jalapeno rings and put it in with the onion and chicken. This will be made again!

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JenD2006RN

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: North Versailles, Pennsylvania, USA

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Reviewed: Mar. 21, 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.

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Bev

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

Good base recipe that is made better with the following additions: I poach chicken breasts in white wine and chicken broth with oregano, then remove and reserve the broth. Shred the chicken. Fry onion and garlic, add a bit of white wine, a can of chiles, chili powder, cumin and shredded chicken. Roll the tortillas with the chicken mixture and cheese. Add 4 TBS flour (less than called for) to butter then add a can of chiles and a can of salsa verde (green tomatoes and peppers. Stir in the reserved wine broth and sour cream - adding less sour cream to keep it a bit greener and fresher looking. A lot of changes but wow - one of the best enchiladas ever.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 26, 2009

Was good but not "saucey" enough. Next time I'll add some green enchilada sauce.

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YUMMM

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Reviewed: Feb. 21, 2009

love these creamy enchiladas

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natties

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Reviewed: Feb. 15, 2009

I thought it was good, but pretty basic. Even adding a little bit of cayenne wasn't enough. I might make this again, but if I do, I'll add more cayenne and/or chopped jalapenos.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Still unsure about this. The onion in the filling gave a sweet taste, which I didn't like. However, the sauce was a bit redeeming. Sprinkled black olives and jalapenos on top after baking, along with the green onion. I think it has potential but the filling needs more.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Feb. 10, 2009

I had something similar to these years ago and really enjoyed them. I have been searching for that recipe and this sounded pretty close. I was real happy with the way they turned out. I did add some fresh green chili's and a little salsa verde to the sauce.

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Petey

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

I love this recipe! I serve it up with some roasted bell peppers and rice. Always a hit with guests!

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lizdenhaag

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Reviewed: Jan. 30, 2009

This recipe was great, and really pretty simple! I only made a few minor changes. I added salsa and Jalepenos to the filling, and added garlic salt and cumin to the sauce. Also, I would probably not use as much oil to soften up the tortillas as suggested, I think it was way too much, probably half that would be plenty so the tortillas don't fall apart. Also, we didn't have a big enough pan really to fit all the enchiladas, so it was more like a casserole, but I think with a bigger pan they would have been a tad more crispy.

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KellyCO

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Chicken Enchiladas with Creamy Green Chile Sauce

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