Recipe by BREAKSTONE'S
"Dinner's on the table in less than an hour with these green chili enchiladas bursting with chicken, chilies, shredded cheese and BREAKSTONE'S Sour Cream with red enchilada sauce."
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4 1/2 cups
shredded cooked chicken
1 (4 ounce) can
chopped green chiles, undrained
1 1/2 cups
BREAKSTONE'S Sour Cream, divided
1 (8 ounce) package
KRAFT Mexican Style Shredded Taco Cheese, divided
16 (6 inch)
corn tortillas, warmed
3 (10 ounce) cans
red enchilada sauce, warmed
This was awesome! the first time Im boiled the chicken and it didnt seem to have enough flavor. So the 2nd time I cooked the chicken in the frying pan and then added 1/2 a pack of fajaita seasoing to the chicken. I also used white american cheese(the cheese dip you find it alot of mexican/american restraunts) This was so easy to make, and pleased everybody!
Made this last night - very simple recipe. Used shredded cheddar and pepper jack cheese to add a little zip. 4 stars because it got a little mushy, (although I may have baked too long). Family loved it regardless. Will definitely try it again following temperature directions more closely.
Simple, easy and delicious enchiladas. I love the fact that there are very few ingredients, all of which I usually have on hand. This recipe came together quickly and was easy for a weeknight meal.
This was such an easy recipe. One we are definately going to mark as a regular for our family. I used the chicken that was leftover from a Rotisserie from the night before. I added frozen corn to the mixture. I also added some cayenne pepper, chili powder, cumin, garlic powder to give the enchilada a little bit of kick.
really good! i didnt have green chiles but it was still great!
Loved it!!!!! I used leftover chicken taco meat that I make in the crock pot (2.5 lbs of frozen chicken and a packet of taco seasoning with as much water as the packet calls for - cook on high for 4 hours or low for 8 hours - then shred chicken for tacos or enchiladas). I made a casserole instead of individuals enchiladas. I spread the sauce in the bottom of a casserole dish and then I layered the tortillas and chicken mixture twice and then poured the remaining enchilada sauce over the top and topped it off with cheese. Baked it until it was hot bubbly and served it with Spanish rice. I got two thumbs up from my son who had two large helpings.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Green Chili Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
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