2 Reviews

A great way to make chicken enchiladas without all the trouble of making individual rolled tortillas. I found the sauce to be very tasty and it was spicy enough without the red pepper. I made one change -- I shredded a rotisserie chicken and added it to the sauce vs. cooking the chicken breasts. The outcome was very good and this recipe would be a great dish for a family gathering or potluck. Served this dish alongside your Mexicorn Casserole. Made for Spring PAC, April, 2014.

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DailyInspiration April 13, 2014

This was tasty and easy. Easier to make than rolling up individual servings. We love Mexican, and my family enjoyed this. It was spicy enough for us without the extra jalepenos, did use some red pepper flakes, though. I also didn't have the tomatillos, so I just used reg. diced tomatoes. We topped with sour cream.

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Goodeatin May 23, 2009
Enchiladas Verde