Addictive Green Enchiladas

"The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand."
 
Download
photo by Lizeth F. photo by Lizeth F.
photo by Lizeth F.
photo by MelvinsWifey photo by MelvinsWifey
photo by Lizeth F. photo by Lizeth F.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:
1hr
Ingredients:
7
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350.
  • Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
  • In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
  • Spoon mixture evenly into corn tortillas and roll up.
  • Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
  • Pour remaining enchilada sauce over rolled tortillas.
  • Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
  • Bake in a 350 degree preheated oven for 40 minutes.
  • Remove from oven and let sit at room temp for 10 minutes before serving.

Questions & Replies

default avatar
  1. ptybrg28
    I'm going to try this recipe. Sounds yummy! Question: I've tried a few green enchilada recipes but the tortillas always come out too soft & a little mushy. How do I correct this? Am I over-cooking them? Am I using the wrong type of corn tortillas or covering them with too much sauce? How can I make them better? Thank you.
     
Advertisement

Reviews

  1. h.glenda
    Wow! These were fantastic. I used a large can (28 oz.) of green enchilada sauce and it was plenty. I used small white corn tortillas and had a hard time rolling them also. I tried them warmed and cold...they kept cracking. I didn't stress too much because I knew they would be covered with sauce and cheese. I had a ton of filling and ended up using 3 flour tortillas because I used my whole package of corn ones. All that being said...We shared the leftovers with our friends the next day and they inhaled them! They wanted the recipe and were ready to make them the next day! Great recipe, thanks for sharing.
     
  2. Kim B.
    Very delicious.Next time im going to add the cheese at the last few mins though so it won't come out too dry.Used flour and corn enchiladas and they both came out delicious.
     
  3. Maito
    Wow, these are the best enchiladas I've ever made! They are so delicious, even with using fat free cream cheese and no cheese to cut down on the fat. I have made them many times now, they ended up in my best of the year cookbook the first time I made them a couple of years ago. I cook the chicken breasts in the enchilada sauce in the crock pot, and then bake the enchiladas for 20 minutes, since everything is piping hot. I am really partial to the crock pot method, since it makes the chicken so moist and it just falls apart. Tonight I also added 4 diced potatoes to the crock pot for the filling as well, and it was a sensational addition! I usually use two whole onions and double the chillies, and they give it a nice little kick. These are great served with a little nonfat sour cream on top too. Absolutely divine! They serve 6-8 for us.
     
  4. BeckaBoo
    I love the addition of cream cheese in these enchiladas! My husband devoured them and I plan on making them again sometime soon. They could use a little more spice so next time I might add a little but besides that they were delicious!
     
  5. GibbyLou
    These were very yummy. We really enjoyed the addition of the cream cheese. I did saute the onions first. I added cumin and 1 fresh jalapeno and would add more next time or use pickled jalapenos. I used flour tortillas as a matter of preference and created 9 enchiladas. I cooked 5 and froze 4. Will update with results from the freezing. I would like to try making the tomatillo sauce next time. And there will definitely be a next time. Thanks for sharing!
     
Advertisement

Tweaks

  1. Kelly D.
    For all of you having trouble rolling the tortilla, warm up some canola oil in a little frying pan, put the tortilla in about 10 seconds remove it and blot them. It makes them soft and very easy to roll, stale or not.
     
  2. Rabithabit
    Son used boneless, skinless chicken thighs instead of chicken breasts and did half homemade and half canned enchilada sauce
     
  3. Sharon123
    I made these vegetarian by usinig black beans instead of chicken. I did add a little cumin and chili powder to spice them up a bit. Thanks! They were much enjoyed! Made for Best of 2010 game.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes