2 Reviews

This was an easy way to make a tasty batch of enchiladas. I had the chicken already cooked so they went together in minutes. I adapted the recipe by adding a 4oz can of diced green chilies to the filling and using 1 cup of pepper jack cheese in place of one cup of the mexican blend. I also sprinkled the top with black olives and served with Avocado Salad With Tomato Relish. Thank you for a lovely meal! Made for Fall PAC 2008

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Susie D November 03, 2008

This made for a delicious lunch today. I had shredded chicken in the freezer so these were a snap to put together. I halved the recipe and used burrito sized tortillas. It made 4 hearty enchiladas that fit nicely in a 9x9 baking dish. Thanks for sharing. *Made for Fall PAC 2008*

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Brenda. October 12, 2008
Chicken Enchiladas