92 Reviews

To make this easier, I tear the tortillas and layer them in the dish with the sauce/chicken.

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James Mozerella March 15, 2002

This is a five star recipe but unless you know what you are doing, you can get into trouble. For instance, it calls for 1 cup onions but does not tell you that they should be sliced, diced, minced or whatever. It also calls for two cups of chicken or turkey but does not advise that this is already cooked and diced. That's my two cents worth. Keep up the good work Merv

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Merv August 19, 2002

Made this with chicken, cant buy tins of green chillis here so I used fresh. Loved the flavours, and so did my picky teenager. Thanks for sharing. =)

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Evie* October 31, 2001

We're used to the typical Texmex or Mexican enchildas and this recipe is really different and delicious. It has great flavor! I used flour tortillas, but will probably use corn next time. I found that the fresh flour tortillas absorbed so much of the liquid they became too doughy. Evenso, they tasted great because of the wonderful sauce. We loved the filling, too. I will use spicy green chili peppers next time - but that is just a matter of our spicy taste preference. I highly recommend this recipe.

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PanNan January 11, 2003

I've finally found my go-to chicken enchilada recipe! Thanks! Changes I made: Added 1 poblano plus one jalapeno (incl all ribs and seeds) into the green pepper + onion mixture. I used low fat sour cream in the sauce as well as pepper jack cheese. I added fresh cilantro over the enchiladas upon serving. I liked the idea of garlic from other reviewers. Also - my flour tortillas were high fibre cilantro + pepper. The enchiladas had a lot of kick this way! Will absolutely make this many many times more - using high fibre tortillas and low fat ingredients plus extra peppers for kick.

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Gidget265 June 09, 2010

This is a very good recipe. The sauce is what makes it so delicious. However, cut the salt by half or more. The other ingredients (like cheese or the cooked chicken) add salt. Also it needs a little heat, the poblano, as suggested by someone else, is still not enough kick. Very good though.

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akathleen June 02, 2010

Very tasty. Used flour tortillas will use corn plus will make spicier next time Pickie 15yr old would not try. Adults liked it.

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Kit^..^ty Of Canada September 24, 2003

This was totaly great. I made this to take to work and so glad I did. I ended up working a 12 hour shift and I had this for lunch and dinner. Everyone that tryed it loved it. Only thing I did different was that I added no green peppers and I added a can of enchilada sauce to the top then added cheese on that. Eating what is left of it right now and it 7:02 in the morning. mmmmmm so good. I will make this again.

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Kim1 February 25, 2003

I liked the mixture of 8 ozs Mexican cheese plus 4 ozs Monterey Jack. I used 2 cups of rotisserie chicken (dark and white). Followed the recipe and LOVE it. I like extra heat but my SO has GERD, so the green chilies did add the needed flavor with no heat.

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PaulaDC May 09, 2014
Chicken Enchilada Casserole