Recipe 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."
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skinless, boneless chicken breast halves
12 (10 inch)
1 (8 ounce) package
shredded Monterey Jack cheese
1 (19 ounce) can
green enchilada sauce
The basis of this recipe is really good but you can go through a few more steps to jazz it up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one. The las palmas sauce is just about the best thing, next to making your own suace. Serve with sour cream on top and your set to go!
You need to shred the chicken after you cook it, then recook in oil, garlic, hot sauce. You can make it the day before. You're going to neeed some onions and black olives. Don't make gringo food.
Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like to stir about 1/4 cup of the sauce into the chicken and cheese mixture. If you want it hotter add pepper-jack cheese.
Simple to make and very good tasting. My husband wished they were more zippy - we added half a can of chopped green chilies to the sauce, but next time I'll add sauteed onion and garlic too.
Instead of Monterey jack cheese, I subbed cream cheese, mixing it with the chicken until it was melted and pouring a little bit of the sauce into the mixture. Topped with a colby/Monterey jack cheese shredded mixture. This was delicious and easy to prepare. I cannot wait to make again. Served with sour cream and refried beans.
I wanted to find a verde enchilada dish without using soup or sour cream. This one was just what I was looking for. I did cook 3 medium chicken breast, and I'm sure it was more than one pound, in a pressure cooker with cumin, garlic, pepper, and paprika and diced some onions. Hint: used the broth for Mexican rice. Then I shredded the chicken and added a large can of diced green chilies to it. I filled 10 flour tortillas with the chicken and cheese, which fit into a 9X13 pan perfectly. Used the Las Palmas canned green sauce over the top, also added more shredded cheese, slices of pickled jalapeños and black olives to the top. They cooked for 30 min. and I let them sit for about ten before cutting them. These enchiladas were so tasty, you just kept wanting to eat them even though you were stuffed. And they didn't even need any sour cream. So much healthier. Thanks Shackl
This was great and easy and I took the mixing the shredded chicken with cream of chicken soup idea from Jeri Reed's ''Chicken Enchiladas V'' recipe...yummy ! :-) My boyfriend loves my cooking ! And yes he means it ! :-) LOL Thank goodness for this site for all sorts of great recipe ideas ! :-)
Very easy to make and tasty. Only "modification" was adding a spoonful of sauce in the enchilada. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chicken Enchilada
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 263
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