Green Chicken Enchilada Recipe
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Green Chicken Enchilada

By: SHACKL 
"Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (128)

What to Drink?
Wine Sauvignon Blanc
Cocktail Margaritas to Die For
Beer Beer
Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 12 (10 inch) flour tortillas
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 1 (19 ounce) can green enchilada sauce

Directions

  1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 724 | Total Fat: 29.2g | Cholesterol: 89mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 16, 2007 by raishelle   view full review
The basis of this recipe is really good but you can go through a few more steps to jazz it up....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 23, 2006 by CRAZY4SUSHI   view full review
Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny....
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 14, 2006 by LIZCANCOOK   view full review
Simple to make and very good tasting. My husband wished they were more zippy - we added half...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on May 4, 2011 by mysteryman   view full review
You need to shred the chicken after you cook it, then recook in oil, garlic, hot sauce. You...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 7, 2005 by JDVMD   view full review
Instead of Monterey jack cheese, I subbed cream cheese, mixing it with the chicken until it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 3, 2007 by WILLOWINWI   view full review
This was great and easy and I took the mixing the shredded chicken with cream of chicken soup...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 26, 2006 by AIMEE121   view full review
This is the same recipe I have always used but I also add a can of diced jalapenos or chilies...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 31, 2011 by *Sherri*   view full review
I wanted to find a verde enchilada dish without using soup or sour cream. This one was just...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 16, 2006 by Mreichley   view full review
Very easy to make and tasty. Only "modification" was adding a spoonful of sauce in the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 17, 2008 by SHELLBACK   view full review
This was sure easy and pretty tasty. I used rotisserie chicken, mexican blend shredded cheese...

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