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I love Mexican food, and this is one of my favorites. Try using Monterey Jack cheese in place of the cheddar for a slightly milder flavor. —Rebekah Sabo, Rochester, New York
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 enchilada equals 336 calories, 9 g fat (2 g saturated fat), 49 mg cholesterol, 749 mg sodium, 37 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
Originally published as Marvelous Chicken Enchiladas in Light & Tasty February/March 2007, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 23, 2013 by ShawnyD
Followed recipe and loved it! Will try some variations to change things up next time. Love fresh cilantro, and my men-folk eat anything with corn in it!
Reviewed on Jan. 21, 2012 by Pinstripes
These were a lot more work than my regular enchiladas, but a great different taste.
Reviewed on Sep. 29, 2011 by rmbarr059
After reading all the wonderful reviews, I can't help but wonder if I did something wrong? I followed the recipe word for word, but to me it was very bland and a little dry too. The chicken mixture was tasty by itself though. Unfortunately, I don't think I will make this one again.
Reviewed on Feb. 01, 2011 by Roxanne1410
Made this for friends and everyone loved it! Instead of the tomato sauce & regular salsa I used Mrs. Renfro's jalapeno salsa, which gave it a spicier kick.
Reviewed on Jan. 19, 2011 by sports.luvr
Very Good, I substituted a few things though... Instead of uusing coriander, I used Paprikia. I also substituted ketchup for tomato paste, and had to cut out the green chilies. Unfortuneately, it took me an hour and a half to make :( BUT, it was very good, and everyone who tried it was very well pleased.
Reviewed on Jan. 10, 2011 by mnsclc
These enchiladas are excellent! I did not take the reduced fat route.. I chose whole milk and non-reduced fat cheese. The first time I made them with the recommended amount of coriander and the flavor was a little overwhelming. The second time I used half of the recipe amount of coriander and it was perfect. I will definately make these again!
Reviewed on Aug. 23, 2010 by mar4bill
I loved the recipe. I added some baby spinach leaves slightly wilted in boiling water then drained.
Reviewed on Jul. 23, 2010 by Sascha18
These were great! I didn't add any corn and the only change I will make next time is use a lot less cilantro...probably 1/2 - 3/4 less.
Reviewed on May. 11, 2010 by teeracey14
This is a fave of ours. I like to add a can of black beans with the corn. I also add 1 cup salsa in place of the green chilies.
Reviewed on Feb. 17, 2010 by joedebfry
This is a family favorite!
Reviewed on Jan. 21, 2010 by autumnwag81
We really liked this recipe. The fresh cilantro added a wonderful flavor. Served with a side of brown rice and veggies to make a great meal. Thanks
Reviewed on Jan. 10, 2010 by JudiLee
Really, Really Good! A little tip I learned from a Mexican Lady was to dip the corn tortillas in the sauce so they won't break when you fold them. I used our favorite Enchilada Sauce in place of the salsa and tomato sauce.
Reviewed on Oct. 12, 2009 by JoeBrucePSU
My wife and I love this recipe. Since neither of us like cilantro, I substitute cumin for the ground coriander and a medium green pepper for the fresh cilantro. Excellent enchiladas! We usually serve with a side of fat-free refried beans for a filling, low-cal meal.
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