Reviewed: Nov. 15, 2009

I made several alterations to this recipe. First--I marinated the chicken in a lime-cilantro marinade. (1/2 cup of finely chopped cilantro, 1/2 a fresh Jalapeno, seeded & grated or finely chopped, Juice of 1 lime, 1/4 cup of olive oil, Garlic Salt to taste). I baked the chicken as instructed (350 for 45 mins.) Second--I made my own Taco Seasoning (Taco Seasoning I) and mixed it into the sour cream, which I also mixed with the diced chicken. Third--I added 1/2 cup of finely chopped cilantro and 1/2 a fresh Jalapeno grated or finely chopped to the Green Chile Sauce. Fourth--I used a "Mexican" cheese blend instead of Monterey Jack Lastly--I quartered the corn tortillas in strips, which I did not char. The meal was served with extra Sour Cream and homemade Guacamole, and a Mexican Bean salad on the side. Mmm....

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labrennan

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Reviewed: Nov. 13, 2009

You can't go wrong with this recipe. I slow cook my chicken breast in 2 cans of chopped tomatoes with green chili for 6 hours or so before assembling these, so it's shredded and flavorful. I have toasted the tortillas and done nothing and both ways was delicious. I also never use enchilada sauce, rather just lots of diced green chili. Keeps it gluten free!

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KAMAMCD

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: Nov. 11, 2009

This was so easy and so good! I added some of my own touches though that made it way more flavorful in my opinon. I cut up 4 chicken breasts in cubes and sauteed them in a pan on the stove with some chopped onion and fresh crushed garlic and seasoned with salt, pepper, Cumin and Chilli Powder. Removed chicken from pan and mixed the sour cream and chicken together. I put a 1/2 inch of sauce on the bottom of my baking dish, tore up about 6 corn tortilas and layered the chicken sour cream mixture, black olives and cheese. I soaked the tortillas in the enchilada sauce instead of pouring it in. I did pour the lilttle ramaining sause i had on top when i finished layering everything. After baking if for 45 minutes , i lte it cool down for about 5 minutes then put it in the fridge for about 15 so it would "set" quicker. I served it with Spanish Rice and my husband LOVED it!

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Paramedichef

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Reviewed: Nov. 10, 2009

Very very good. I used 30 oz of green chili enchilada sauce since I could only find 10 oz cans. I also used colby jack cheese since thats all I had on hand. I would not skip on the charring of the torts it adds a nice flavor to the dish. I made this yesterday evening and stuck it in the fridge for DH to bake today. This method worked very well. Just take it out and sit on the counter to warm a bit then bake as directed. Will be using this one again!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Nov. 8, 2009

Really good! I was kind of surprised with myself, I thought it really tasted like restaurant quality. My picky husband even liked it. I poached the chicken so it would not be dry, and only made half(I knew the kids would never try it) I am having a large group for dinner next weekend, I think I will make a large one, and try one with red enchilada sauce and ground beef.

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Jen

Cooking Level: Intermediate

Living In: West Hartford, Connecticut, USA

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Reviewed: Nov. 8, 2009

Really good! Boiled the chicken, rather than baking. Boiled chicken shreds really easily. Mixed shredded chicken with the sour cream and spices and added diced green chilis. Didnt have green sauce, so I used red and this was GREAT! Might double up on the tortillas as the bottom layer next time, so they dont turn out as mushy, but otherwise this was REALLLY GOOD!!

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Kimmy Anne

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Reviewed: Nov. 8, 2009

These were very good. I ran out of enchilada sauce for the top layer so next time I will buy one large and one small can of the sauce. I also used a mexican blend of cheeses and added a can of chopped green chilies..very good.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 29, 2009

This was very good and very easy! My family really enjoyed it, but I needed to add a little more to it to get the flavor I wanted. I cooked the chicken in the crock pot in a 1/4 C of chicken broth and a can of RoTel tomatoes. Then, like other reviewers I also added some red enchilada sauce with the green. Still....could've been a little spicier for me, but a very good recipe!!!

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ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Oct. 28, 2009

These were just okay for us. I followed recipe exactly and maybe if I do decide to make them again, I will not char the tortillas. Flavor was good, but the tortillas didn't hold up as I expected....maybe too much sauce?

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Oct. 23, 2009

Yum, yum! I made this on the grill in my iron skillet and I must say they are delicious. I'll be making them again when I have a real kitchen back in place. Thanks to Patty Cakes for suggesting and thanks to SGRCOOKI for the recipe!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 19, 2009

Oh my Oh my!! I was asked this morning by Sw Chef, if you could make these on the grill. Well, I would say YES!! I seasoned my chix breast with smoked paprika,old bay seasoning and Mrs.dash,added some oil and let that hang out for a while. I fired up the bbq, sprayed the casserole pan with Pam. I put the chix and the tortillas on the grill. I added some fresh roasted,chopped pablanos to the enchilada sauce.I heated it up on the grill too.I forgot to add the sour cream to the sauce but added it to the dish after it was done. I chopped up the chix, tore the tortillas up and layered this with 3 different cheeses. I heated up the casserole on the grill until it was melted and bubbly. The family LOVED them!! Thank You SGRCOOKI I will make these again!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 18, 2009

I made this the other night and it was super yummy! I read the reviews and added diced green chiles, and taco seasoning and about a tablespoon of hot sauce and it was so flavorful and good. I charred half of the tortillas and didn't with the other half, I didn't notice any difference, I did notice that charring adds a good depth of flavor to this dish though and so I would recommend doing that. Thanks for a great recipe!

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witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Oct. 16, 2009

This was REALLY good! However, I did make some modifications before making it without them. I added 2 TBSP of vegetable oil and 2 cloves of crushed garlic before cooking the chicken and adding the garlic salt. Then I used the same glass dish to cook the enchiladas in. I added a can of green chiles and one small yellow onion (I added these in thirds anytime it called for the sauce). Served with Jiffy's cornbread. mmm!!! SO FLAVORFUL AND TASTY!! Thank you : )

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darkyetlovely

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Reviewed: Oct. 13, 2009

Very good! Followed exact except I didn't char the tortillas - and I added a few sliced olives with red jalapenos on top. Delicious!

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Julie L.

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Reviewed: Oct. 11, 2009

This casserole is incredible! We have 6 children from 16years down to 1year and everyone loves it! The only thing I change is to mix the sour cream with some of the green sauce which makes it much easier to pour and spread

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LWS L8

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Reviewed: Oct. 3, 2009

I made it to original recepie minus the sour cream and it is always greaT! a fave among my family and friends.when its enchilada cassarole night, they always say "oooooh were gonna be full tonight!"^__^

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koko_puff

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Reviewed: Oct. 1, 2009

Awesome recipe! To save cooking time, I mixed 2 large cans of Snow's canned diced chicken breast and mixed it with a couple dollops of sour cream, 1/4 cup of shredded cheese, a splash of the green chile sauce, and about a teaspoon of garlic salt. I didn't have corn tortillas on hand and used flour instead. I rolled them like normal enchiladas with seam-side down, side by side, in a 9x13 casserole dish. I poured the remaining sauce and topped with remaining cheese. Baked for about 30 minutes at 350 degrees. I will continue to make this dish and freeze ahead of time as my hands will be tied with a new baby on the way. In about an hour, you really have a yummy quick and easy green chile chicken enchilada casserole!!

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Sherrie

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Sep. 25, 2009

I loved this recipe and so did my husband, sister in law and co-workers! I did change the recipe a bit; I used flour tortillas instead of corn, mixed dark and white chicken meat and didn't add the sour cream to bake but put it on top of the portions as well as cut tomatoes and red onions. Soo yummy!

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Christi

Cooking Level: Beginning

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 21, 2009

Wonderful recipe. Didn't char the tortillas as that really is a pain. I followed the advice on mixing the sour cream with the enchilada sauce and it did help. I will be making this again soon :)

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Jenne

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Reviewed: Sep. 17, 2009

Great recipe for the family! I found this a wonderful solution for what to do with whole chicken fryers. (I hate having to cut up raw chickens since they're so messy.) Instead, I just boiled the whole chicken with a large chopped onion (just quartered) and about 2 tbsp powdered oregano, salt and pepper. After it was done and cooled a little, it easily came off the bone and had a great flavor. Layered as instructed and put in the oven. I bet this is easily adaptable to bulk cooking too! Thanks for the recipe!!! A+++!

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MeadMaker93

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Quick and Easy Green Chile Chicken Enchilada Casserole

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