Reviewed: Oct. 18, 2009

Great recipe, i did tweak it to the tastes in our family, i made my own green sauce using tomatillos,fresh garlic,serrano chilies and cillantro. I added a can of diced green chilies to the shredded chicken and used pepper jack cheese instead of regular jack,they were spicy and delicious, i have made them with both flour and corn torts, and making my own sauce is a plus because the tortillas tend to absorb the sauce that comes in a can, when making your own sauce its easier to control the consistancy of the sauce so they don't become dry later on. My hubby enjoys them the next day as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tricia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

Very easy and surprisingly tasty. I was afraid that they would be bland because of only having chicken and cheese on the inside, but that was not an issue at all. The enchilada sauce gave them great flavor. I took others' advice and used rotisserie chicken and heated the tortillas before working with them. Otherwise, I followed the recipe exactly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LORISPAN

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

This is a very simple traditional recipe! very hard to improve on the classics, but my family always preheats the sauce in a medium sauce pan with a small can of cream of mushroom until sauce thickens. this eliminates the need for a specific brand of green sauce. if you do not like the cream of mushroom just preheat whatever brand of sauce you are buying. it will thicken making it easier to work with.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ol'elpasoan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

I have made this 3 times now and it is a constantly requested dish both at home and at work. I use the Chi-Chi's pre-shredded chicken in taco seasoning and add onions and jalapenos. I also use a combination of Monterey jack / Pepper jack cheese to add extra kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ambdrvr2004

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

A great base recipe to build on. I added a few diced jalapenos & green chiles to the chicken mixture. Very easy & everyone liked it. Great for a quick meal on busy night.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SunshineWheat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

This recipe is very good as is but it can also be a start for some of us. I combined many reviews with this recipe! I boiled the chicken in water with about 2 lemons cut in quarters (squeezed out the juice and place the quarter in the water), seasoned salt, chopped onion, chilli powder and pepper. The chicken tasted great after that. ( Gotta create a recipe) Anyhow, I toasted my flour tortillas on a flame for about 5 seconds a side. Coated them in green sauce and filled them with cream cheese, lots of chicken mix with boiled chopped onions and monterey jack cheese and rolled them up. After that I poured green sauce over them and topped with Colby, Monterey,and a lil cheddar cheese. Sour cream and Guac on the side to compliment Side effect: Delicious mom!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CreoleMom

Home Town: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

Super good! Here were my mods: used 4 cups of cheese (3 in the filling, 1 to top), added 1 T minced garlic, 1/2 cup enchilada sauce and 4 oz diced green chiles to the filling, and topped with a large can of sauce (32 oz?). I made the tortillas using the whole wheat recipe on this site (which I highly recommend). Even my picky brother loved them, and my hubby thinks they're the best. These were by far the best enchiladas I've ever made! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

i'm giving 4 stars because i changed it a bit (of corse!)i think it would have been a bit bland for my taste if i hadn't. 1) i used corn tortillas, which i charred for a bit on open flame, for softness and flavor. 2)per other suggestions i sauteed 1/2 can of green chile, 1/2 brown onion and 1 fresh minced garlic clove. after i sauteed them pretty well i threw in a few spoonfuls of the green sauce (las palmas) and let that simmer for a bit. then added my 'saute' mix to chicken & cheese before stuffing. 3)after the inital 30min bake, before the additional cheese, i added more green sauce on top because they started to seem a bit dry. they turned out great and flavorful! will make again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

iheartben

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

Excellent recipe, especially for picky eaters.My daughter who's diet mainly consists of top ramen and hot dogs even ate it and liked it. The best part was how simple it was to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Smiley77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

This is the easiest and best and most versatile recipe! I wanted the chicken to go farther, so I added some black beans, corn and a little rice to the chicken and some green sauce. My husband only likes corn tortillas for his enchiladas, so I steamed some of those and used them. My kids and husband gobbled them up!!!! I like to make my own sauce with tomatillos -- easy and yummy, too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

These green enchiladas are so delicious! My husband(who is quite picky)told me over and over how much he loved them. I used the Las Palmas sauce as recommended and liked it so much I will not try another. I seasoned the chicken, added a little more cheese and mixed some of the enchilada sauce in w/ the chicken to make sure the sauce was even throughout the dish. Try this recipe because I think you'll be impressed

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

tracydenese29

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: San Luis Obispo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

I used white corn tortillas and added roasted corn from Trader Joe's - it was awesome!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

Las Palmas green chili enchilada sauce is the way to go. It is delicious! I live overseas & had friends carry it in country because we missed it so much. I heat my tortillas on an ungreased teflon skillet to warm them & make them softer & easier for rolling. Be careful not to make them crisp. Also, I do not fill my tortillas too much & can easily make at least 15 enchiladas, filling a 9X13 & an 8X8 pan. I also do not grease my pans but pour a little bit of sauce into each pan to cover the bottom before I start rolling the enchiladas. I then roll my enchiladas in the sauce & some of the sauce goes inside the enchiladas.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

srbrtsn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

So simple & my 6 year old loved it!. I really can't ask for more than that. I added black olives on top, & I will probably add black beans in with the chicken next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Natesgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

This was sure easy and pretty tasty. I used rotisserie chicken, mexican blend shredded cheese and whole wheat shells. Will make it again because it was so simple.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2008

I love these, although I love them with red enchilada sauce better. We tend to break up a four pack of chicken breasts. We usually grill two breasts for topping on pasta and then we boil the other two to use for these. Works great, and then you can boil the chicken and use it the next day or day after. DEFINATELY ADD SAUCE INSIDE the tortillas. It makes a huge difference!! Using 2 chicken breasts we usually can make about 8 enchiladas.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shaunamarie1222

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2008

ALMOST like my favorite Mexican restaurant serves! I used corn flour tortillas instead of flour because that's how we usually do it here in San Antonio. I also chose not to boil white meat (saved it for grilling). It took about 45 min. to boil thighs that I happened to have on hand. I think it added more moisture than it would have if I had used white meat. The corn tortillas were briefly heated on a dry griddle to make them more pliable. I also lightly seasoned my chicken with a little bit of cumin, garlic salt, and pepper. Very simple, very good. Will make again. DON'T SKIMP ON THE CHEESE& offer a side of sour cream :D

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

This was pretty easy to make and everyone thought it was very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHEEGATSU

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

I used shredded Mexican blend cheese, shredded the chicken (I marinated it in a Tequila/Lime/Chile mix and then grilled it) and added 2 small cans of Salsa Verde in lieu of more sauce...and made Spanish Rice as a side dish...all in all it turned out pretty good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WestWitch8

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Excellent! I use Hatch HOT green enchilada sauce and it's fabulous!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NIGHTBIRD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Green Chicken Enchilada

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!