3 Reviews

Paula, we loved this recipe, it was gorgeous! We served it with black bean rice and salsa for a great Saturday night meal. I used fresh chili peppers and increased the broth by 1/2 cup more. I also layered a little extra cheese between the tortilla layers. I had to use flour tortillas, but it turned out terrific. Great flavour, well written recipe, thanks so much for posting! Made for Aussie Swap :)

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~Leslie~ November 01, 2008

I also subbed rotel for the green chilles as I found out while I was in the grocery store that my fiance doesn't eat grean chille's. Go figure! Anyway, I loved the overall flavor and I added just a teaspoon of cumin to give it more depth. I did find the directions a bit hard to follow since you don't specify what the chile/chicken mixture is exactly. But fiance and I really enjoyed this dish and will make it again.

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Pepper Monkey May 31, 2006

Very tasty & easy. I substituted rotel tomatoes for some of the green chilis & the flavor was still great. (I also used the canned diced green chilis & they worked fine) I will make this again as we in south Texas love our "mexican" food!

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Karen M. July 12, 2004
Green Chile Chicken Enchiladas