Total Time
Prep 20 mins
Cook 25 mins

The mother of my best friend from high school made these and I always LOVED them. Have saved this recipe since those days...the good 'ole big hair, break-dancing, "Michael Jackson is cool" days.

Ingredients Nutrition


  1. Mix all ingredients together.
  2. Spoon into flour tortillas.
  3. Sprinkle with additional shredded cheese, if desired.
  4. Bake, covered, at 325 for 20 to 30 minutes.
Most Helpful

A good recipe but didn't ring my bells as I hoped from reading the other reviews. A bit bland, needs "something" for zippiness; I added a small can of green chili pepper pieces, that helped. Easy to make, though, and for that I am willing to work on tweaking this to be more enjoyable & tasty.

Debber November 05, 2008

This was one of the best, if not the best Chicken Enchilada recipes I have ever had. I love the combination of flavor and the green salsa made the dish. I used LaCostena Green Mexican Salsa, medium. I hope that is the same thing as the jar green chili salsa, if not it worked beautifully. I made exactly as directed until the end. After 30 minutes I uncovered the dish and sprinkled a Mexican mix of cheese on top and let it cook for about 7 more minutes. Served this with PaulaG's Fresh Salsa Verde. I'm so glad I picked you for PAC. Thanks. Update 10/1/06: I forgot to mention that this makes a huge amount of filling mixture. I only made 5 tortillas and have frozen the rest of the filling for later.

~Nimz~ October 01, 2006