My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. Once they cooled, I peeled each one, cut the ends off, opened them up, rinsed them so that there would be no seeds, then chopped into small pieces. Did everything else to the "T" & it was AMAZING!!!!
I used a rotisserie chicken, white meat only and added a can of tomatoes with chili's as well as a can of green chili's and a can of mild green enchilada sauce to chicken mixture. More sour cream and cheese. Perfect!
This is a delicious recipe. The only thing I changed was adding jalapenos along with the chiles and using the sour cream generously.
My Mexican husband asked me to make enchiladas for dinner, so I knew this dish already had a tough audience. My husband AND children loved this dish, beans an all! I was one proud mom and wife.
This recipe is good just as it is written. Only changes made: used fresh jalapenos (2) used about a cup of sour cream and much more shredded cheese. Great recipe.
I love to make chicken and green chili enchiladas. I added taco seasoning to the sour cream which is something I always do when making Mexican food. It adds a little extra flavor that my family enjoys. I made this with canned whole green chili's and Mexican white cheese. I loved the corn bell pepper and beans with the chicken to add more texture. I used a green chili enchilada sauce with mango salsa mixed into it as that is what I had on hand. Sometimes we need to tweak recipes to use what we have at home rather than run off to the grocery store. This time it happened to turn out absolutely marvelous.
I made this recipe as written with the exception of leaving out the bell pepper being we are not fond of them. It was an easy recipe to make and had a lot of flavor.
Followed the recipe to the letter. It was delicious! My roommate ate most of it. Lol.
I will be making this one often!
I had a few problems with this recipe. The taste is good but there is no where near enough chicken mixture for 2 layers in the baking dish. I added a whole can of corn and black beans too so I even had more than I should have. Ultimately there's no reason to bother with layering them tho because the tortillas are all just mush by the time it's all heated through. The large can of enchilada sauce is way to much too. I threw about half of it out. I will try another version of this tho because like I said the taste is good. The chicken mixture is delicious and would be really good as a normal enchilada filling. I think I might also try it with just some tortillas on top and none at the bottom or in the middle because there's just no point in them. Oh and less sauce it was way to saucy.
