Recipe by smooch
"These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
boneless chicken breast halves, boiled and cubed
Monterey Jack cheese
1 (11 ounce) can
sweet corn, drained
1 (24 ounce) jar
green enchilada sauce
24 (6 inch)
This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe:
I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced green chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking.
I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting).
Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!
I'm a very experienced cook. I thought this recipe was very blah. It's almost a waste of calories because the 3/4 lb. of cubed cheese doesn't translate into a sumptious, cheesy enchilada. It cooks too hard and runs out of the enchilada. I think a way to improve this recipe would be to increase the amount of green sauce, to reduce the cooking time, or to reduce the cooking heat.
I think if I do this again, I will also add some jalapeno pepper into the filling because, as it's right now, it's so non-distinct. The flavoring inside the tortilla is the same as outside, so it all comes out tasting the same.
WOW!! My family loved these!! Used a little extra enchilada sauce than called for and used shredded mexican three blend cheese! Great toppings include sour cream, lettuce and tomatoes!! THANK YOU DAWN! I love new recipes that liven things up!
These were wonderful with lots of leftovers (and I mean LOTS). I boiled the chicken for several hours in water with green chili's. Then added onions and 1 can of Rotels. Also used a Cheddar/Monteray mix of cheese. It was spunky and even my Texas husband ate heartily. Good recipe.....actually EXCELLENT.
was very good, but was missing something. Bought jalapeno pepper to add in like others suggested, but forgot to add it. My husband chopped it up for the leftovers, and said it was just what it needed. will make again soon!
These are good. I like the addition of the rice and corn. I could use less chicken and cheese and make them a little healthier. I didn't have jack cheese so used cheddar. Next time I would simply shred all the cheese though, some of mine did not melt all the way.
Yummy!!! I added more sauce and cheese. I also used Tyson's frozen pre-cooked fajita chicken that comes in a large bag. It was quicker and the fajita taste really added to it!
These enchiladas are fabulous. I used only 8oz of cheese and the recipe made about 14 delicious enchiladas.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Sauce Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 647
** Calories from Fat: 265
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make incredibly quick-and-easy chicken enchiladas.
The secret to these savory chicken enchiladas is the seasoning.