98 Ratings
  • 5 star values: 49
  • 4 star values: 32
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2

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!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

647 calories; 29.4 g total fat; 101 mg cholesterol; 500 mg sodium. 64.1 g carbohydrates; 33.3 g protein; Full Nutrition


Reviews (70)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/10/2007
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! Read More
(56)

Most helpful critical review

Rating: 1 stars
12/28/2009
Wow - not a seasoning to be found. Couldn't be more bland. Read More
(3)
98 Ratings
  • 5 star values: 49
  • 4 star values: 32
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 2 stars
01/13/2004
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. Read More
(68)
Rating: 5 stars
05/10/2007
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! Read More
(56)
Rating: 4 stars
07/23/2003
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! Read More
(44)
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Rating: 5 stars
01/23/2003
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. Read More
(24)
Rating: 5 stars
07/23/2003
These enchiladas are fabulous. I used only 8oz of cheese and the recipe made about 14 delicious enchiladas. Read More
(14)
Rating: 5 stars
01/23/2003
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! Read More
(14)
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Rating: 5 stars
02/06/2006
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! Read More
(14)
Rating: 3 stars
12/03/2003
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. Read More
(14)
Rating: 4 stars
08/03/2005
Excellent starter recipe I made a few modifications. Definitely use more sauce. thanks Dawn! Read More
(12)