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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
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Reviewed on Nov. 15, 2011 by bbplibrary
Fantastic recipe!!!! But I do not make individual enchiladas, I make it more like a lasagna. I put a small amount of the white sauce on the bottom of the pan, followed by two or three tortillas cut to fit the pan. I then spoon in half of the mixture, followed by 2 more tortillas shells. Repeat. I pour the rest of the sauce over top and sprinkle some cheddar down the middle and also some salsa or picante sauce for flavor and color. Everyone that I have made this for loves it!
Reviewed on Oct. 10, 2011 by mary3814
Have maded over and over. Family loves these. Not to hot.
Reviewed on Oct. 07, 2011 by godsgrace_7
This is a great dish. I have made it twice for company, and my boys are always happy when we are having it for dinner.
Reviewed on Oct. 05, 2011 by scott1deb
My family loved these enchiladas! They are quick and easy to make and the sauce was delicious. I will be adding this to my list of dinner favorites.
Reviewed on Sep. 01, 2011 by ValerieMS
We love this recipe. It's one of my personal favorite dinners. I like to add some fresh cilantro to the cheddar cheese topping.
Reviewed on Jul. 21, 2011 by Lynn M.
I don't know what's wrong with this recipe, but it just didn't taste good. Personally, I think it's the sauce you make. It's hard to go wrong with cheese, but we didn't like this dish.
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