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Reviews for: Photos of Green Sauce Enchiladas
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1 of 70
These were SO good! I made a few changes; boiled a whole chicken for the meat used preshredded "Mexican style" cheese and frozen corn.
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(5)
Good base recipe but easily modified into a delicious dish. I knew this was going to be a bit plain for our tastes so I added a few things. To the rice I added a clove of garlic (minced) while sauteeing the rice in the butter. To the enchilada filling I added a can of diced green chiles replaced the can of corn with Mexi-Corn and added a few dollops of sour cream. I also used a shredded mix of Colby and Monterey Jack as that's what I had on hand. Turned out great. Thanks for sharing:)
Helpful
(5)
I made these for a picky eater who likes spicy food but doesn't like tomatos. We both loved them but agreed they needed a little more kick. The next time I made them I added some spicy green verde salsa to the green enchilada sauce and was definitely happy with them. They are so delicious! I usually have filling left over so this time I froze the leftovers and just added a bit more sauce. It easily filled an 8x8 pan which was plenty for a quick weeknight meal. YUM!!!
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(5)
Yum yum yum!!! I used pepper jack cheese (which I love) and it turned out great! The filling freezes really well and you will have a bunch left over believe me! If you don't want leftovers use about half the recipe! I even tried using the filling for taquitos; they tasted great but you have to be really careful because if the cheese leaks out it splatters something awful. Plus the corn has a tendency to fall out and "pop" in the oil but if you're willing to risk it taquitos are a fun way to use up all that leftover filling! I've made this more than once and then I had to come back here to get the recipe again because I lost it. Give this one a try!
Helpful
(4)
I thought these enchiladas were great. I added 2 cloves of garlic onions and a can of green chiles to the chicken mixture and I used Longhorn cheddar cheese. I just loved them. I really liked the rice idea because it helps to make the filling go further. (I usually make as many enchiladas as I can so I can freeze the rest for another day.) Also to prevent your enchiladas from getting a little tough on the bottom from baking try adding a bit of water to the pan before assembling the enchiladas. Thanks Dawn for such a great recipe.
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(4)
This was great! Perfect combination of rice cheese corn and chicken! I also added spinach red pepper and mushrooms to make it half vegetarian.
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(3)
I definitely had to make adjustments to the recipe based on reviews like using more sauce and not cubing the cheese. Instead of marinating the chicken I bought the frozen fajita chicken and used half the bag. I only made 18 with the same filling.
Helpful
(3)
These were just ok. My husband thought it was lacking in flavor needs a little tweeking.
Helpful
(3)
Hey people I'm glad you have enjoyed my recipe! Some of my suggestions were omitted when they edited! Please add extra sauce cheese whatever you like!!! I kept them plain to be more kid friendy!!! Buy some extra sauce 'cause you'll have a lot of filling left over and they freeze well!
Helpful
(3)
Wow - not a seasoning to be found. Couldn't be more bland.
Helpful
(3)
