Community Pick
Addictive Green Enchiladas
"The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand."
photo by Lizeth F.
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 1⁄2 lbs chicken breasts, cooked and shredded
- 4 ounces diced green chilies
- 8 ounces cream cheese, softened
- 1⁄2 cup onion, diced (saute first if you want a less crunchy onion)
- 3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
- 12 -14 white corn tortillas (small size)
- 8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)
directions
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.
Questions & Replies
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I'm going to try this recipe. Sounds yummy! Question: I've tried a few green enchilada recipes but the tortillas always come out too soft & a little mushy. How do I correct this? Am I over-cooking them? Am I using the wrong type of corn tortillas or covering them with too much sauce? How can I make them better? Thank you.
Reviews
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Wow! These were fantastic. I used a large can (28 oz.) of green enchilada sauce and it was plenty. I used small white corn tortillas and had a hard time rolling them also. I tried them warmed and cold...they kept cracking. I didn't stress too much because I knew they would be covered with sauce and cheese. I had a ton of filling and ended up using 3 flour tortillas because I used my whole package of corn ones. All that being said...We shared the leftovers with our friends the next day and they inhaled them! They wanted the recipe and were ready to make them the next day! Great recipe, thanks for sharing. -
Very delicious.Next time im going to add the cheese at the last few mins though so it won't come out too dry.Used flour and corn enchiladas and they both came out delicious.
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Wow, these are the best enchiladas I've ever made! They are so delicious, even with using fat free cream cheese and no cheese to cut down on the fat. I have made them many times now, they ended up in my best of the year cookbook the first time I made them a couple of years ago. I cook the chicken breasts in the enchilada sauce in the crock pot, and then bake the enchiladas for 20 minutes, since everything is piping hot. I am really partial to the crock pot method, since it makes the chicken so moist and it just falls apart. Tonight I also added 4 diced potatoes to the crock pot for the filling as well, and it was a sensational addition! I usually use two whole onions and double the chillies, and they give it a nice little kick. These are great served with a little nonfat sour cream on top too. Absolutely divine! They serve 6-8 for us. -
I love the addition of cream cheese in these enchiladas! My husband devoured them and I plan on making them again sometime soon. They could use a little more spice so next time I might add a little but besides that they were delicious! -
These were very yummy. We really enjoyed the addition of the cream cheese. I did saute the onions first. I added cumin and 1 fresh jalapeno and would add more next time or use pickled jalapenos. I used flour tortillas as a matter of preference and created 9 enchiladas. I cooked 5 and froze 4. Will update with results from the freezing. I would like to try making the tomatillo sauce next time. And there will definitely be a next time. Thanks for sharing!
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Tweaks
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For all of you having trouble rolling the tortilla, warm up some canola oil in a little frying pan, put the tortilla in about 10 seconds remove it and blot them. It makes them soft and very easy to roll, stale or not.
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Son used boneless, skinless chicken thighs instead of chicken breasts and did half homemade and half canned enchilada sauce
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I made these vegetarian by usinig black beans instead of chicken. I did add a little cumin and chili powder to spice them up a bit. Thanks! They were much enjoyed! Made for Best of 2010 game.
RECIPE SUBMITTED BY
I started cooking just by helping my Mom out in the kitchen as a little girl. I preferred baking over cooking, as I loved getting all into measuring things and stirring. I always got to stir!
However in the past 5 years I've been the one responsible for making nightly dinners. At first this consisted of the same 10 or so dishes in a constant rotation, but that quickly became boring and I remembered how much my Mom would complain when I was younger about how she always made the same things and she never knew what new dishes to try! Obviously 20 years ago, Zaar wasn't around!
I still cook a lot of the same type of dishes my Mom cooked when we were younger and I try to incorporate as much fresh fruit, vegetables, and herbs into my meals as possible. However Melvin's favorite food of all time is fried chicken so... I make sure he gets a fresh vegetable on the side!
My favorite cook book is my staple cookbook which is the old red and white Better Homes Cook Book. My only pet peeve about cooking is bland food!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
