Recipe by Hidden Valley®
"Spice up a weeknight meal with these quick and zesty chicken enchiladas."
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Hidden Valley® Original Ranch® Salad Dressing
1 (19 ounce) can
1 1/2 cups
shredded Mexican blend or Cheddar cheese, divided
shredded rotisserie chicken
diced green chiles, rinsed, drained
4 (10 inch)
flour tortillas, warmed
SOOOO GOOD! I thought that I had a can of red enchilada sauce in the pantry, but when I went to get it, I discovered that it was green, and decided to go w/ it...the results were wonderful! After topping the enchiladas w/ cheese I added some chopped green onion for some extra color and flavor. The filling was delicious, and these were a huge hit at dinner tonight. I will def be making these agian~YUM! Thanks for sharing. :)
These were excellent! I purchased rotisserie chicken at Costco. They have the best! Used light ranch & authentic Mexican cheese. It's called Chihuahua cheese. Perfect for quesadillas too. I followed recipe exactly except I used both corn & flour tortillas. Remember, to spray casserole dish with Pam & warm tortillas in microwave for a few seconds. The tortillas won't break & are easier to roll. My family enjoyed them. Looking forward to left overs for lunch. I can't wait to make again.
Pretty good! I made a double batch and the sauce was pretty thin. It didn't thicken up. If I make a double batch again, I would put it in two separate baking dishes, make it more spicy, and add more chiles.
This recipe turned out great - just what I was looking for! I used a can of red enchilada sauce in the bottom of the baking pan and poured a can of green chile sauce over the top of the enchiladas since that's what I had on hand and they were delicious.
Very good and very easy. My only complaint, isn't there something out there that tastes better than enchilada sauce?!!
These were great! I added a cup of frozen corn and a can of drained black beans as well. Delish and easy!
never made these before and it was easy to follow and tasked great
I made this to use up the chicken from a leftover roasted chicken. I didn't have high expectations, because I new this was a quick weekday meal, as described. Even after my husband and I had mixed up all the ingredients in the bowl, we thought, "well at least it'll fill up our bellies." I am pleasantly surprised to say how well this turned out. It didn't taste close to what our "taste test" was before it was put together and baked. My family loved this and I'll be making this monthly. It was very satisfying. I'd put this up there with Mac n' Cheese comfort food. ** I added 10 minutes to the baking time.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Chicken Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 418
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