Recipe by Kraft Natural Shredded Cheese
"Enjoy the dining out experience at home with this restaurant-inspired recipe."
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BREAKSTONE'S or KNUDSEN Sour Cream
shredded cooked chicken breasts
1 (4 ounce) can
chopped green chiles, drained
1 1/2 cups
KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch)
These enchiladas were delicious!!! I used garlic powder inplace of the minced garlic. I also "charred" my tortillas over an open flame before filling them. Yumm Yumm Yumm!! Very simple to make, I used 2 large frozen chicken breasts that I boiled in seasoned water then shredded.
Not bad. As Hubs put it, these were "a solid three," but they would have been easily improved with more sauce, plain and simple.
These were yummy and easy, very Americanized though. I would skip this recipe if you're looking for something more authentic tasting, but as it is it's a very creamy, comforting dish. I didn't have the special Philly shredded cheese so I just used a regular bag of Mexican style cheese and added a couple tablespoons of cream cheese to the sauce mixture in the pan. Next time I'll probably add some cumin and cayenne to punch up the flavor a bit, and maybe use more salsa. Will make again.
These enchiladas are actually really delicious. I'm not big on cooking, nor am I really good at it, but this recipe is really simple. The directions are easy to follow, and they are tasty.
I seasoned my skinless chicken breast fillets with salt and pepper and cooked them on the George grill and then shredded the chicken. Delicious!!!
Very simple to make and very tasty. I bought the 6in tortilla as the recipe calls for but it made 20 enchiladas! They turned out great so the way I see it, the more, the merrier!
very good; everyone loved it
We loved this! Super easy. I added some cumin and ancho chili seasoning to this for some extra "punch". We will be having this again.
This recipe was AWESOME! We will definitely make it again :) The only thing I did differently was shred my own cheese from bricks (mix of jack and cheddar) and I seasoned 3 chicken breasts with homemade fajita seasoning (though, you could use store bought), pan seared them for 3 minutes per side, put a tight fitting lid and removed from heat for 20 mins. I shredded the chicken in a bowl with 2 forks and poured the pan juices over top. I wiped the pan and used that for the onions and, ultimately, the mixture for the insides of the enchiladas. I also cut the tortillas down to 6. We have 2 adults and 2 kids in the family. This was enough for 2 full dinners. I served it with Cuban inspired black beans, Vigo yellow rice, and an ensalata garnish.
Also, I assumed tomatillo salsa and salsa verde were equivalent because I used Pace's salsa verde.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Enchiladas Verde
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 536
** Calories from Fat: 234
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