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I use the regular "red" sauce from a can and it still tastes amazing! I've been making this since 2011 and again still rocks our socks. My tip: use chicken thighs or a roasted chicken or the crockpot chicken recipe, and fork the chicken apart (you want to recognize it's chicken). Thanks Kittencalskitchen for this recipe, an enchilada recipe on which to judge all other enchiladas!

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Amanda #2 June 28, 2013

This was so tasty! I love that it isn't your typical enchiladas; the chile sauce makes it so delicious and different than the norm! I used a little less onion and low fat cream cheese and shredded cheese and it was still amazing!

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Alyssa.Rae April 13, 2011

Made this for Think Pink Cancer Awareness 2010. A wonderful and tasty dish. I cut the recipe in half and served with Baked Spanish Rice#136094 with sides of salsa, sour cream and guacamole. Made for quite a festive meal. I followed the directions and will make this again but it is a little different than DH and I were use to in the sauce mixture.

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mama smurf October 08, 2010

This was very good and flavorful. The chile mixture was very different. This was a little labor intense and made a lot. Loved the chicken mixture flavor. Just not crazy about the chili mixture for some reason. Thanks Kitz.

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~Nimz~ December 02, 2007

This will now be one of my favorite enchilada recipes. I made it with leftover turkey, and since I didn't have roasted peppers I used fresh red bell peppers and sauteed them with the onions. I love the fact that this is a spicy green sauce instead of the usual tomato-based enchilada sauces. Easy to put together too...just a really good recipe. Thanks!

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Feisty January 01, 2007

Kit my whole family simply loved this recipe, thank you so much this is wonderful!

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kusinera June 23, 2006
Chicken Enchiladas