Easy Green Chile Chicken Enchiladas Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 18, 2013
This is a nice way to make a very quick green chile enchilada dinner, but I was hoping for a recipe, rather than a serving suggestion for canned green chile sauce. I suppose that adding the shredded zucchini makes it at least a glorified serving suggestion, but it hardly seems like a recipe. We don't need a recipe to open a can of sauce and put cheese on top. I'm not complaining about starting with a can of sauce, but I expect more than this from a recipe.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Photo by Patty Cakes
Reviewed: Apr. 6, 2013
Very good! I roasted 2 chickens and made homemade cream of chicken soup. Added this to the Herdez green salsa, I also chopped up half a dozen Hatch chilies to add more heat. Thank You Sloppy Girl! Keeper:):)
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA
Reviewed: Oct. 25, 2011
This was the first time my girlfriend and I had ever made green enchiladas, and they came out EXCELLENT! We loved this recipe and will use it again and again. The dipping of the shells into the sauce allowed for them to be soft and moist without being drowned in the sauce. We loved it!
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Reviewed: May 5, 2011
I used less tortillas about a dozen and more cheese... They turned out delicious!
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Photo by Esther Kaiser

Cooking Level: Expert

Reviewed: May 4, 2011
looking for enchiladas to make i come upon this recipe. it didnt sound right and after reading the other ratings wondered if it was a bad joke and should be puuled b by allrecipes. it's a waste of space and time.
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Reviewed: Sep. 25, 2009
I changed the recipe a bit, I used flour tortillas, mixed up white and dark chicken meat and didn't add the sour cream to the casserole because reheating sour cream is no good... lol
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Cooking Level: Beginning

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 4, 2009
I was suspect from the beginning when I read there were 24 tortillas jammed into a 9x13 dish, and I was right. And a cup of cheese to divide among 24 enchiladas and still have enough left over to sprinkle over the top of the dish? The chicken ran out at about 10 enchiladas, the cheese at 7. The flavor was ok, but don't believe anything this recipe claims about quantities.
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