Green Chicken Enchilada
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.
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.
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!Read More
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!
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.
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.
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
I love this recipe, it was quick and easy. We had guests over and they loved it. I have a picky husband and he loved it too. I did modify the recipe a bit though. In the Mexican culture we don't typically make enchiladas with flour tortillas so I stuck to the usual corn tortillas. I dipped each tortilla in hot oil for about 20 seconds each and drained them and then dipped them in the Las Palmas Green Chile Sauce (large can). I then added chopped, cooked chicken (I boiled the chicken with garlic powder, onion powder, cumin, salt and pepper), adding pepper jack cheese and a heaping tablespoon of green chile sauce into each tortilla, roll it up and when all are done pour the remaining sauce over the top, and finish just as the recipe asks. When they were done cooking I sprinkled, from a small can, chopped green chiles and chopped green onions. I will definitely make this recipe again. Very good recipe but with a little tweaking it comes out perfect.
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.
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
This is the same recipe I have always used but I also add a can of diced jalapenos or chilies and a I saute and onion before adding in the chicken and sauce
This is a great recipe. I use almost the same ingredients in my enchiladas, but i add about a half cup of salsa to the recipe. Here is a crock pot version of this recipe: mix salsa, enchilada sauce (another reviewer mentioned las palmas.. ill second that.. its delicious! each chile verde enchilada sauce tastes different. las palmas is one of the more flavorful ones). so mix salsa and sauce till combined. add chicken. cook on low for about 4 hours. shred chicken. keep on "keep warm" setting for 30-60 minutes.. this makes the flavor much stronger. when ready, follow the directions stated in the recipe. Thanks for sharing! VERY good recipe!!
This was sure easy and pretty tasty. I used rotisserie chicken, mexican blend shredded cheese and whole wheat shells. Will make it again because it was so simple.
enchiladas with flour tortillas? that's a burrito.
So, I don't normally give anything 5 stars that isn't completely from scratch. But I just have to say, this is by far the easiest way to make TASTY enchiladas without that gross cream of ___ soup ingredient. This enchilada sauce really is great! Perfect for "one of those days" around my house.
everyone RAVED about these enchiladas and they were sooo simple!
I make this recipe all the time. My family loves it...but I too add a couple more things. I make roasted chicken and then shred. Saute white onions and then add a can of mexi-corn and diced green chilis, and then the roasted chicken and a 1/4 of the can of green enchilada sauce. I then lay a layer of the sauce at bottom of pan and roll tortillas up with chicken mixture adding black olives and chees (whichever you like) mexi-blend is what I usually use. Then pour rest of any additional chicken mixture, sauce, olives and cheese onto top of the rolled tortillas bake and tada...enjoy!
Very easy and tasty recipe. I heated the enchilada sauce, and shredded the chicken into the sauce with a handful of the shredded cheese, and simmered it for a few minutes, then filled the tortillas, pouring the remaining chicken enchilada sauce ontop. I also heated the tortillas over a gas flame to get them a bit crispy prior to filling them. Helped to make the final result a tad less soggy. I used pepper jack cheese. UPDATE: 10/19/2011 - Made these again this time shredding the chicken (I added some chopped onions and some shredded cheese, along with a bit of the enchilada sauce) --- filled the tortillas, and baked them for approx. 15 minutes. After they were a little crispy, I then added some spoonfuls of enchilada sauce on top, followed by some shredded pepperjack cheese, returned to oven for a few minutes to melt the cheese.
The green chicken enchilada recipe was excellent! This recipe was quick and easy, as well as inexpensive.
these are even better if you sautee coarsly chopped onion, garlic, bell pepper, green chillies, and tomatoes, and add to the shredded chicken mix.
Las Palmas green chili enchilada sauce is the way to go. It is delicious! I live overseas & had friends carry it in country because we missed it so much. I heat my tortillas on an ungreased teflon skillet to warm them & make them softer & easier for rolling. Be careful not to make them crisp. Also, I do not fill my tortillas too much & can easily make at least 15 enchiladas, filling a 9X13 & an 8X8 pan. I also do not grease my pans but pour a little bit of sauce into each pan to cover the bottom before I start rolling the enchiladas. I then roll my enchiladas in the sauce & some of the sauce goes inside the enchiladas.
I have made this before and it is yummy. I use a pre-cooked chicken that I get from the deli if I don't have any left over chicken. I also mix a can of cream of chicken (or mushroom) soup with the green echilada sauce. I quickly dip the flour tortillas in hot oil, shake them off, then into the green sauce mixture. Then fill and cook as directed.
These green enchiladas are so delicious! My husband(who is quite picky)told me over and over how much he loved them. I used the Las Palmas sauce as recommended and liked it so much I will not try another. I seasoned the chicken, added a little more cheese and mixed some of the enchilada sauce in w/ the chicken to make sure the sauce was even throughout the dish. Try this recipe because I think you'll be impressed
Here in Texas we make sour cream chicken enchiladas. Stir some sourcream in with the enchilda sauce (red AND green) and pour over the top and then add more cheese. To the chicken you can add some black beans or canned refried beans for extra fiber. Throw in a dash of salsa and there's your tasty, tangy dish!
ALMOST like my favorite Mexican restaurant serves! I used corn flour tortillas instead of flour because that's how we usually do it here in San Antonio. I also chose not to boil white meat (saved it for grilling). It took about 45 min. to boil thighs that I happened to have on hand. I think it added more moisture than it would have if I had used white meat. The corn tortillas were briefly heated on a dry griddle to make them more pliable. I also lightly seasoned my chicken with a little bit of cumin, garlic salt, and pepper. Very simple, very good. Will make again. DON'T SKIMP ON THE CHEESE& offer a side of sour cream :D
Awesome! This is a great base recipe. With a few adjustments this goes to super awesome. I made these using "slow cooker carnitas" from this site (with chicken). Also added about 1/2 a cup of sour cream to the sauce. I bought a larger can of sauce for a few adjustments. It's easier to make the tortillas pliable before filling. To do this you can add some sauce to a skillet over medium low heat, and then coat the tortillas in the warm sauce one at a time, adding more sauce as needed. Also I like to add a maybe about a 1/3 cup of sauce to moisten the meat. Yummy!
My husband and I enjoyed this as a meal instead of going to the obligitory Mexican restaurant for Cinco de Mayo. I used a rotisserie chicken, and the Las Palmas brand green enchilada sauce. I also sauteed a package of the frozen onion and three pepper mix, and added it to the chicken mixture. I then added a dallop of cream cheese, 3/4 cup quesadilla queso, and maybe 1/4 cup of the green sauce to the mixture. Then I finished the dish as directed (but still used quesadilla queso instead of the Monterey Jack).My husband and I both thought it could have used a bit more spice. He does NOT like spicy food, so that should tell you how mild this dish is as written. Next time, I will add some green chiles and cumin to the mix. My husband also thought the consistancy of the flour tortillas were gummy once they soaked in the green sauce. His personal preference has always been corn tortillas. I think he just thinks that flour tortillas in general are gummy, so I don't fault the recipe for that. I personally enjoyed the consistancy, and think the dish came out well. Will definitely make this again, with the added tweaks to make the dish a little spicier.
love it but I did it with corn tortillas
i'm giving 4 stars because i changed it a bit (of corse!)i think it would have been a bit bland for my taste if i hadn't. 1) i used corn tortillas, which i charred for a bit on open flame, for softness and flavor. 2)per other suggestions i sauteed 1/2 can of green chile, 1/2 brown onion and 1 fresh minced garlic clove. after i sauteed them pretty well i threw in a few spoonfuls of the green sauce (las palmas) and let that simmer for a bit. then added my 'saute' mix to chicken & cheese before stuffing. 3)after the inital 30min bake, before the additional cheese, i added more green sauce on top because they started to seem a bit dry. they turned out great and flavorful! will make again
After reading reviews was worried that it would be bland. Made a few changes to make sure that it wasn't. Boiled the chicken in water with mexican oregano, sodium free chicken bouillon and ground pepper. At the end when I added the cheese to melt, I also sprinkled green onions on top. This was hands down the easiest and best chicken enchilada recipe I have ever tried! We were all fighting for seconds! THANKS!
I live in the southwest and enchiladas are always made with corn tortillas. It makes the world of difference!
Very easy to make since my stove is broke at the moment. I used to big cans of chicken, added a can of spicy diced tomatoes and chopped green chilies to spice it up a bit. I think made as is would have been to bland for me.
I made some changes to this and it was a huge hit for my husbands bday dinner party! I basically meshed this recipe with the Campbell soup recipe. I used a baked chicken shredded and sauteed it with olive oil, onion, garlic and a little chopped jalapenos. I mixed light sour cream with 98%FF cream of chicken and green salsa and a little paprika and cumin. Then I added some of that mixture with the chicken mixture and a little Monterrey jack cheese. Followed the rest of the recipe as is. I kept it in the fridge until time to bake, then viola! Very delicious!
Very good recipe, but if your making enchiladas they are made with corn tortillas not flour, and they taste better. After they were done i put some cilantro on top of the enchiladas and cubed avocado & half a fresh jalapeno for taste. My bf loved them (and hes not a fan of enchiladas)! Thanks!! =)
This a great starter recipe. I boiled the chicken, shredded it and then mixed it with some sauteed onion and garlic. I then mixed in 1/2 cup sour cream and 1/2 cup of the sauce to the chicken before I assembled. I will definitely make this again!
This is the easiest and best and most versatile recipe! I wanted the chicken to go farther, so I added some black beans, corn and a little rice to the chicken and some green sauce. My husband only likes corn tortillas for his enchiladas, so I steamed some of those and used them. My kids and husband gobbled them up!!!! I like to make my own sauce with tomatillos -- easy and yummy, too!
I used shredded Mexican blend cheese, shredded the chicken (I marinated it in a Tequila/Lime/Chile mix and then grilled it) and added 2 small cans of Salsa Verde in lieu of more sauce...and made Spanish Rice as a side dish...all in all it turned out pretty good.
Very easy and delicious! I did add a small can of Rotel diced tomatoes and green chilies to the chicken to give it a little kick, as suggested by the other reviews
I especially liked this combination which has less sodium due to the fact that there is no condensed soup involved! It is a great start to a lot of varieties of more authentic Mexican tastes.
Yummy agreed it needs some zap but hubby and I enjoyed. Thank you
I would have rated these a five star, but followed recommendations of others on here. Used a rotisserie chicken cooked, mixed with pepper jack cheese and hot pepper cheese (for more kick), added cumin, garlic salt, pepper and also mixed in half the cheese and sauce. Then I filled the corn tortillas with the mix, added sauce and cheese on top. Cooked 30 minutes. This was wonderful. I usually use creamed soup and sour cream, but this was way better. I topped it off with a dab of sour cream and chopped tomatoes. Wonderful!!
Excellent! I use Hatch HOT green enchilada sauce and it's fabulous!
Loved this basic recipe. I too like to chop chic breast, saute with onion & garlic + mex spices I put some of the sauce & cheese inside the tortilla and then pour over the green sauce & then sprinkle dried cilantro & paprika on for color. I make two 9x13's & freeze one. Why make the mess and not make 2 batches :-}
Great base for enchiladas! I jazzed it up by adding chopped green chilies to the chicken along with some garlic, onion powder, chili powder, and shredded cheese. I topped the enchiladas with more shredded cheese and cilantro. Wonderful!
This was really good! I was pleasantly surprised. I used boneless thighs instead of breast so I didn't have to worry about them drying out. I boiled a couple of cups of chicken broth and added chilli powder to it, when it was at a full boil I turned it to low and added the chicken thighs and let them simmer for 20 minutes, then I shredded them. VERY juicy. I also used pepper jack cheese for a little extra kick. I don't care for corn tortilla so I loved that these were made with flour.
This is the best recipe! I took the adivce of others and added green chilies. I used Trader Joe's green salsa, I thought it tasted better than when I made it with the Las Palmas. I make this almost every time we have friends over for dinner and its always a hit!
fantastic beat ever tasted
Our new favorite!
These are a huge hit in our family! There are only two of us so it's even easier to make!
Thanks for this great idea! So simple, and delicious!!!
these came out great. I made my own salsa verde from sratch. I cooked up 1 diced red onion and mixed it with the chicken, along with some salsa and cheese. I topped it all with the salsa and more cheese. Went over well, and leftovers didnt last long!
made in the morning and popped in the oven when I got home. Great for busy nights. My kids and husband both liked it, used mild ing.
I took the advice of others and added a soup spoon of enchilada sauce to the tortillas. I didn't have green sauce, so I used regular red enchilada sauce. I added hot pepper flakes to the sauce as it was mild. I sauted the meat with chili, garlic powder and cumin. I also sauted onion and green peppers adding them to the tortilla's. Any left over filling I spread on top of the enchiladas. Turned out very good - will make again.
boil chicken w/onion, chili powder, and cumin. boil broth down to 1/3 and add to bottom of 9 x 13
This really needs a cream base for the sauce, in my opinion. It tastes ok, but could jazz it up alot with not much more work.
I will definitely make this again with a few modifications. It was easy and tasty but there is room for a little improvement. First, I filled only 6 of my tortillas. I didn't want to bite into an enchilada that was more tortilla than filling. Next time I will use 2 lbs of chicken and will add some of the enchilada sauce to the chicken/cheese mixture. I might try others' suggestions and add other seasonings to the chicken, top with sour cream, olives, green onion etc. Easy recipe to tweak to your own liking.
My first attempt at Mexican and it was really easy. A good base recipe. Next time, I think I'll use more cheese (maybe 12 oz) than called for. I added fresh spinach to a few which worked were great. I had fun experimenting and not making all 12 the same, trying adding this or that to this one and that one.
Very easy and surprisingly tasty. I was afraid that they would be bland because of only having chicken and cheese on the inside, but that was not an issue at all. The enchilada sauce gave them great flavor. I took others' advice and used rotisserie chicken and heated the tortillas before working with them. Otherwise, I followed the recipe exactly.
We thought these were really good. I added onion powder, garlic powder and cumin to the water I cooked the chicken in and then used a little of the broth to moisten the shredded chicken. I used las palmas brand sauce. It was good, but not sure I will use that brand again as I noticed it has msg in it. Used a combination of pepper jack and marble jack cheeses. Added a little more spice to the dish. These were really fast and easy to prepare. Will be making these again using my changes, but I am sure the recipe as written is good also. Thanks for the great recipe.
excellent. tastes very authentic and delicious. i did heat the corn tortillas in the microwave to soften, and then dipped in my homemade enchilada sauce. 1 chicken breast shredded was plenty for 10 enchiladas, if not still a little much !
My husband and I both really enjoyed this recipe. The only change we made was adding some of the green sauce inside with the chicken and cheese. Really tasty and easy! Thank you!
Pretty good, considering how easy it is. We used red sauce because that's all Trader Joe's had, and also added a little bit of sour cream inside each tortilla. This is nothing spectacular, but it's good for a quick easy meal you can have on hand. Thanks!
We did not like the green enchilada sauce.
This was just okay. I used corn tortillas instead of flour. This could be why I didn't give it a 5.
Very BLAH! No Flavor.
These are SO easy and delicious! Fast if you use a rotisserie chicken. A STRONG five stars!!! I agree with a few of the other reviews that suggest Las Palmas green enchilada sauce, Muy Bueno!!! I also tried this recipe with lean pieces of pork cooked all day in the crockpot with onion and spices (rather than chicken), very nice :) Great recipe, thanks!
I used white corn tortillas and added roasted corn from Trader Joe's - it was awesome!
This is a great start...but here are a few ways to add some zip. You can use spicy jack cheese or use 1/2 Monterey Jack 1/2 spicy jack, a small spoonful of canned green chilies, olives add a nice salty taste to it as well. Top w/cotija cheese and/or cilantro
Very few ingredients, very easy to make, and it tastes good too.
This basic recipe is easy and good. I boiled my chicken in water seasoned with garlic powder, onion powder and cumin. Diced red and yellow bell pepper, green onions and sauteed with some spinach. Added this to the shredded chicken with some of the enchilada sauce. For vegetarians, I sauteed mushrooms and diced zucchini and diced bell peppers. Added some green sauce before rolling along with non-dairy cheddar cheese. Delicious!
Very good, easy recipe. The only problem I had was using flour tortillas. Authentic tortillas use only corn and the difference is taste is very noticeably better.
True, it was easy and delicious!
I pan fried the chicken with a large can of medium heat diced tomatos(garlic/oregano flavored). Then shreded the chicken and used both chicken and tomatos in the tortillas which gives this recipe a added flavor, but great foundation to the recipe.
Needed more flavor but other than that good meal!
yummy!... sometimes i also add cumin to the chicken to give it a little extra kick
This was tasty but could have used more bite. Next time I'll adjust it to spice it up a bit. It was very easy to prepare. I topped it off with chopped green onions, sliced ripe olives and fresh cilantro after baking for decoration and taste.
quite good and easy to make...i cooked chicken breasts and then shredded them but i imagine canned chicken would work just as well and be quicker and cheaper.... i added sauteed onion, garlic and green pepper...was going to add a jalapeno but i'm glad i didnt! the sauce was spicy enuf! had i added more than the salt/pepper it would have been too spicy for the kids... all in all we really enjoyed this recipe! Thanks!
This was pretty easy to make and everyone thought it was very tasty.
This recipe is so easy and so tasty! I have even made these enchiladas without chicken for a cheese enchilada version (I just added a bit more cheese than I did with the chicken enchiladas).
Made this tonight and it was awesome.
These were surprisingly good! Very easy to make and my whole family loved them!
My family loved this recipe. The only thing I added was a can of mild green chiles. Give this one a try!
These are great easy chicken enchiladas. I used a can of cooked chicken, but added some diced white onion in each tortilla when rolling them up. I used two small cans of salsa verde which was plenty for the 6 tortillas that I made. I also added some diced white onion to the top and left off the black olives. I used a colby mont. jack cheese mix. I would make these again!
Excellent. I seasoned my chicken after boiling and shredding adding some green onions and some sauce. After filling the shell I added a lil more sauce to the meat then added cheese. For some I also filled with olives. Came out great.
Too Bland..... Too much work
Hard to mess something up this easy. I spice it up with extra onions, jalapeno and seasonings.
Excellent recipe....Easy and delicous. Probably the best Green Enchilada recipe I've found....very good
I love these, although I love them with red enchilada sauce better. We tend to break up a four pack of chicken breasts. We usually grill two breasts for topping on pasta and then we boil the other two to use for these. Works great, and then you can boil the chicken and use it the next day or day after. DEFINATELY ADD SAUCE INSIDE the tortillas. It makes a huge difference!! Using 2 chicken breasts we usually can make about 8 enchiladas.
This was a good starter recipe. But, a little too bland even for my mild taste buds. So, after shredding the chicken, I mixed in a small can of green chiles and the cheese. Then I rolled the enchiladas with the mix and topped it with the green enchilada sauce and cheese. Don't bother waiting till 5 mins before it's done. That just means your cheese won't be melted completely in most cases and your oven will lose heat because you opened it. It was still very mild, so we will likely be adding some hot sauce to the chicken next time.
DELICIOUS and super-easy to make (used a rotissiere chicken).
Awesome! I used cheddar/pepper jack mix and put a sm can of diced chiles and a sm can of sliced black olives on top and served with sour cream. Great flavor!
you need to season the chicken and double the amount of green sauce
I actually tweeked this alot because I was short on time. Used costco precooked carnitas instead of chicken. Heated carnitas per directions on box. Poured a little green sauce in casserole, then dipped tortillas in green sauce a little in pie plate) and added carnitas, refried beans straight from the can, a sprinkle of cheese and rolled. Made about 12 an put in 13 x 9 casserole and topped with remaining green sauce and more cheese. Baked at 350 for about 30 minutes. Family loved it and was really fast to make (like 10 minutes plus bake time).
This recipe is very good as is but it can also be a start for some of us. I combined many reviews with this recipe! I boiled the chicken in water with about 2 lemons cut in quarters (squeezed out the juice and place the quarter in the water), seasoned salt, chopped onion, chilli powder and pepper. The chicken tasted great after that. ( Gotta create a recipe) Anyhow, I toasted my flour tortillas on a flame for about 5 seconds a side. Coated them in green sauce and filled them with cream cheese, lots of chicken mix with boiled chopped onions and monterey jack cheese and rolled them up. After that I poured green sauce over them and topped with Colby, Monterey,and a lil cheddar cheese. Sour cream and Guac on the side to compliment Side effect: Delicious mom!
Loved it! Used the Las Palmas brand sauce and thought it was wonderful. Going to use this recipe for all my enchilada attempts!
I love this recipe, tonight is probably my third time doing this. I use either canned chicken and brown it in the skillet or like tonight I did the same thing with the boneless skinless chicken and shredded it as it was cooking in the skillet. Added some green chile sauce and adobo seasoning. I also use wheat tortillas instead of the flour or corn. It is scrumptious!
That was wonderful! I took the advice from some others and cooked the chicken in onions, paprika, garlic. I added more green chiles to the green sauce. Then added pepper jack cheese to the monterey jack. Topped with olives and sour cream when it was done and had my family coming back for seconds.
This is a very simple traditional recipe! very hard to improve on the classics, but my family always preheats the sauce in a medium sauce pan with a small can of cream of mushroom until sauce thickens. this eliminates the need for a specific brand of green sauce. if you do not like the cream of mushroom just preheat whatever brand of sauce you are buying. it will thicken making it easier to work with.
sounds super simple & delicious. i haven't made it yet, but i know how it would taste. only i would recommend using corn tortillas instead of flour...the texture is so much better & won't sogg like flour :)