Fred's Green Chile & Chicken Enchiladas

READY IN: 2hrs
Recipe by lisar

This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!

Top Review by Bayhill

These were delicious enchiladas. They are rich and cheesy, and very filling. I substituted a 14-1/2 oz. can of undrained, "petite diced" tomatoes for the fresh tomatoes. Also, I topped the enchiladas with Mexican 4-cheese blend cheese. My family loved these and I will definitely be making them again. Thank you for sharing this wonderful recipe.

Ingredients Nutrition


  1. In a large heavy fry pan or skillet, melt the butter over a medium heat.
  2. Add the onion and the garlic.
  3. Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
  4. Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
  5. Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
  6. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
  7. Fill the pan with the rolled tortillas.
  8. Pour the sauce over all.
  9. Combine the soup and cream and pour over all then cover with the shredded cheese.
  10. Bake in preheated 350°F oven for 30 minutes.

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