Read reviews (10)
Rate recipe
This main dish put zip into this quick menu. The rolled out tortillas are filled with a hearty mixture of Monterey Jack cheese, chicken and green chilies, then topped with a creamy sauce and shredded cheddar cheese.—Karen Bourne, Magrath, Alberta
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 727 calories, 34 g fat (17 g saturated fat), 133 mg cholesterol, 1,631 mg sodium, 60 g carbohydrate, 1 g fiber, 44 g protein.
Originally published as Chicken Enchiladas in Taste of Home August/September 2003, p16
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 12, 2011 by heatd1976
I cannot begin to tell you how good this recipe is! I shredded the chicken instead of cubing it and I used fresh cilantro since I was out of dried coriander. It was so good we didn't have a bite left over..... Even my two extremely picky children loved it! This is going to be put on our list of things we make often! YUM!
Reviewed on Mar. 08, 2011 by godsgrace_7
This is a great chicken enchilada recipe! My whole family enjoyed it and even my 6 year old wanted seconds. As he's a rather fussy eater, that does not happen very often. Will be making it again soon.
Reviewed on Jan. 14, 2011 by Ckreestone65
I've been cooking both gourmet and just plain old fashioned gook home cooking for decades. I've never rated a recipe until now, and I would never have thought I'd like a wet bread recipe of any sort. Well I've been making this particular recipe exactly as is for several years, actually since the magazine delivered this printed recipe to my mailbox. This is the only recipe I've wanted to make over and over again. The flavour, texture and comfort this dish brings is most definitely worth trying if you haven't already. I promise, you won't be disappointed.
Reviewed on Nov. 01, 2010 by tamaralyn79
This was awesome. Next time I will add jalapenos with the green chiles. Thank you for sharing this awesome and easy recipe.
Reviewed on Sep. 14, 2010 by shuckys
I have young picky eaters. I just make one batch with sauce and one without. A salad on the side, and everyone LOVES it!
Reviewed on May. 29, 2010 by Daddycooks
Very good even re-heated. I dont change or add anything. I have made these several times and they are always a hit.
Reviewed on Feb. 13, 2010 by lmbaron
Awesome and easy as well as very tasty!
Reviewed on Nov. 14, 2009 by mollybe
I made a triple batch for our annnual church frozen food sale. These were spoken for before I got them to church. A great favorite that I also take to friends and family outings. This freezes well.
Reviewed on Nov. 05, 2009 by Duchess502
Very easy to make, tasty and Spanish Rice on the side makes a great dinner.
Reviewed on Apr. 08, 2009 by BethanyJoy
I substituted 2 cups of"El Pato" Red Enchilada Sauce, added 1/2 cup chopped onion to the chicken mixture, used 2 ounces of HOT green chilies and used all cheddar cheese (that's what I had in the fridge). It was a HUGE hit with my husband and his friends. They loved it.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013