Recipe by Mary Kate
"These enchiladas are great. Even my 5 year old loves them!"
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cooked chicken breasts, shredded
green bell pepper, diced
1 1/2 cloves
shredded Monterey Jack cheese
1 (15 ounce) can
ground black pepper
8 (10 inch)
This was good! Similar to how I usually make my enchiladas, but different enough to be a nice change. I intended to make the recipe as written, and I pretty much did, just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing, it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one, so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed :)
Good recipe... If I had added rice like Homechef-81 I think it would have made all the difference. I may try Spanish rice next time. I used a can of diced tomatoes with green chiles instead of green peppers and tomato sauce which added a nice heat. I would also omit the Monterrey Jack cheese in the filling due to the salt it adds to the dish and just use the full amount of cream cheese using more chicken. I used twice the amount of chicken the recipe called for, and it made the consistency of the filling just right....I will try this again with these minor adjustments and see how it goes.
Made this tonight on a whim. It was yummy! I too reduced the cream cheese to about half and we would probably reduce the chili powder just a bit. I was amazed that the cleanup from the onion, cream cheese, cheese...mix was so easy. I kept the heat around 3 (pretty low). Other than those mods I made it as written. This would be a great dish to make for company. Serve with Spanish rice and refried beans - oh my the guests will be more than satisfied! Thanks!!
Since I was using green enchilada sauce I used a 10 oz. can of diced tomatoes/green chilies (generic Rotel)instead of tomato sauce, just thought it would be a better combo. We really enjoyed these. Took about 25 minutes until it reached a nice golden brown on the edges. Topped with taco fixins for a complete meal.
excellen and easy to make
This dish is really great. Super fast to make, I didn't have Monterey Jack cheese so I used cheddar! My pickiest eater even liked it.
amazing recipe !!! at the end i added 3 cups of cooked rice , mixed it all together, then rolled them into the tortilla. Very filling and left enough for the hubby to take some for lunch :)
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Chicken Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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