READY IN ABOUT 1½ hrs

Green Sauce Enchiladas

Read Reviews (61)

"These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!" — smooch

Directions

In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
Preheat oven to 350 degrees F (175 degrees C).
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

May 10, 2007

This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe: I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced green chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking. I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting). Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!

—Maccy

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Most Helpful Critical Review

Jan 13, 2004

I'm a very experienced cook. I thought this recipe was very blah. It's almost a waste of calories because the 3/4 lb. of cubed cheese doesn't translate into a sumptious, cheesy enchilada. It cooks too hard and runs out of the enchilada. I think a way to improve this recipe would be to increase the amount of green sauce, to reduce the cooking time, or to reduce the cooking heat. I think if I do this again, I will also add some jalapeno pepper into the filling because, as it's right now, it's so non-distinct. The flavoring inside the tortilla is the same as outside, so it all comes out tasting the same.

—EZALDERE

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82 Ratings

Jul 23, 2003

WOW!! My family loved these!! Used a little extra enchilada sauce than called for and used shredded mexican three blend cheese! Great toppings include sour cream, lettuce and tomatoes!! THANK YOU DAWN! I love new recipes that liven things up!

—DREGINEK

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Jan 23, 2003

These were wonderful with lots of leftovers (and I mean LOTS). I boiled the chicken for several hours in water with green chili's. Then added onions and 1 can of Rotels. Also used a Cheddar/Monteray mix of cheese. It was spunky and even my Texas husband ate heartily. Good recipe.....actually EXCELLENT.

—LETHA HUNNICUTT

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Feb 06, 2006

was very good, but was missing something. Bought jalapeno pepper to add in like others suggested, but forgot to add it. My husband chopped it up for the leftovers, and said it was just what it needed. will make again soon!

—AMBEROGIA

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Dec 03, 2003

These are good. I like the addition of the rice and corn. I could use less chicken and cheese and make them a little healthier. I didn't have jack cheese so used cheddar. Next time I would simply shred all the cheese though, some of mine did not melt all the way.

—Navy_Mommy

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Jan 23, 2003

Yummy!!! I added more sauce and cheese. I also used Tyson's frozen pre-cooked fajita chicken that comes in a large bag. It was quicker and the fajita taste really added to it!

—ilovetocook

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Jul 23, 2003

These enchiladas are fabulous. I used only 8oz of cheese and the recipe made about 14 delicious enchiladas.

—schmerna

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Nutrition

Calories
647 kcal
32%

Carbohydrates
64.1 g
21%

Cholesterol
101 mg
34%

Fat
29.4 g
45%

Fiber
7.2 g
29%

Protein
33.3 g
67%

Sodium
500 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Sauce Enchiladas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 647
** Calories from Fat: 265

% Daily Value *
** Total Fat 29.4g 45 %
** Saturated Fat 15.9g 80 %
** Cholesterol 101mg 34 %
** Sodium 500mg 20 %
** Potassium 486mg 14 %
** Total Carbohydrates 64.1g 21 %
** Dietary Fiber 7.2g 29 %
** Protein 33.3g 67 %
** Sugars 2.9g
** Vitamin A 16 %
** Vitamin C 15 %
** Calcium 66 %
** Iron 32 %
** Thiamin 25 %
** Niacin 94 %
** Vitamin B6 28 %
** Magnesium 36 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.