Chicken Enchiladas With Creamy Green Sauce Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr 55 mins Servings: 6 med102917_0507_enchiladas.jpg

Ingredients Ingredient Checklist 3 pounds bone-in, skin-on chicken breast halves Coarse salt and ground pepper 5 garlic cloves, unpeeled 2 jars (16 ounces each) medium green salsa 3/4 cup heavy cream 12 corn tortillas (6-inch) 12 ounces Monterey Jack cheese, coarsely shredded (3 cups) 1/2 cup fresh cilantro, chopped (optional)

Cook’s Notes To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you’re ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Gallery Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 1 hr 55 mins Servings: 6 med102917_0507_enchiladas.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 1 hr 55 mins Servings: 6

Recipe Summary

prep: 1 hr total: 1 hr 55 mins

Servings: 6

prep: 1 hr

total: 1 hr 55 mins

prep:

1 hr

total:

1 hr 55 mins

Servings: 6

med102917_0507_enchiladas.jpg

Ingredients

3 pounds bone-in, skin-on chicken breast halves Coarse salt and ground pepper 5 garlic cloves, unpeeled 2 jars (16 ounces each) medium green salsa 3/4 cup heavy cream 12 corn tortillas (6-inch) 12 ounces Monterey Jack cheese, coarsely shredded (3 cups) 1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Cook’s Notes

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you’re ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Reviews (47)

 Add Rating & Review     349 Ratings   5 star values:        62    4 star values:        69    3 star values:        118    2 star values:        75    1 star values:        25

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Reviews (47)

Add Rating & Review     349 Ratings   5 star values:        62    4 star values:        69    3 star values:        118    2 star values:        75    1 star values:        25

Add Rating & Review

349 Ratings 5 star values: 62 4 star values: 69 3 star values: 118 2 star values: 75 1 star values: 25

5 star values: 62 4 star values: 69 3 star values: 118 2 star values: 75 1 star values: 25

Martha Stewart Member     Rating: 5 stars       02/03/2015   I made the lighter version of this (from the video) and it was insanely fast and tasted SOO good. I'm not a fan of mexican food usually, but this dish spoke to me!! I used a rotisserie chicken and just layered the filled tortillas inside my dish, then poured a 16oz container of tomatilla salsa (loved Trader Joe's) over top. Then, cover with foil and bake at 400 for 20 minutes. I topped with a few tbsp of sour cream+ a tbsp water and some cheese and parsley. YUMMY & easy. Just became a fave.  

Martha Stewart Member     Rating: 5 stars       11/12/2014   This has become a go to recipe for get togethers as people always love them! Frontera green salsa is my favorite to use. I serve them with sides of black beans and a green salad - yum.  

Martha Stewart Member     Rating: Unrated       03/21/2012   yummy. definitely prep ahead, in stages, as it is time-consuming, but delicious. I would bake it a little less time next time, more like 30-40 min, just until bubbly and melty looking, not so browned. I used 16 oz. mont. jack and added 1/4 cup cream to the sauce, then put an extra 1/4 cup sauce in the filling. I topped it with cilantro, lettuce, radishes, green onions, avocado, and fresh tomato salsa (recipe this site). served with more salsa and chips, plus sour cream. do-again.  

Martha Stewart Member     Rating: Unrated       10/13/2011   This is my old standby that will many. I love this recipe, it is easy to prepare and alway good tasting.  

Martha Stewart Member     Rating: Unrated       11/24/2010   A keeper!!! Made a little change. Bought a roasted chicken and roasted the garlic in the oven. Used the flour tortillas. Delicious according to my husband>>>My kids loved it as well.  

Martha Stewart Member     Rating: Unrated       05/06/2009   I just made these tonight. They were so good. The only things I did differently was cook the chicken in the crock pot so it would retain more moisture (high for 1 hour, low for 4-5 hours) and I added more cheese. I used Trader Joe's salsa verde, which is delicious.  

Martha Stewart Member     Rating: Unrated       03/27/2009   These are FABULOUS! The garlic adds the perfect spice and they are creamy and just plain wonderful. Delicious!  

Martha Stewart Member     Rating: Unrated       02/09/2009   The best enchiladas that I have ever had. A great recipe, use less cilantro.  

Martha Stewart Member     Rating: Unrated       01/03/2009   I made this for my husband and I and it was easy and delicious. I will most certainly prepare this for a soiree' in the future.  

Martha Stewart Member     Rating: Unrated       11/10/2008   I'm the cook at my daughter's house after she had a baby. Thought it would be fun to try this recipe and we all loved it. I made it like the recipe said, and will do the same next time I make it.  

Martha Stewart Member     Rating: Unrated       10/14/2008   so easy to lighten this up and still get all the flavors... I used skim milk and light sourcream and added the green salsa to make the mix light cheese to top... very good..and I have lost 50 lbs doing this type of thing... enjoy  

Martha Stewart Member     Rating: Unrated       10/13/2008   I really enjoyed this recipe. I replaced jack cheese with chihuahua cheese for a more authentic flavor. The enchiladas were delish!  

Martha Stewart Member     Rating: Unrated       10/10/2008   Delicious! I made my own green sauce with tomatillos, and added a bit more chicken to make about 15 enchiladas, we LOVED these.. I can't stop eating them!  

Martha Stewart Member     Rating: Unrated       10/09/2008   loved it! So did my family. I did half the cheese on the top, but did indulge in the cream!  

Martha Stewart Member     Rating: Unrated       10/09/2008   You can use condensed milk - regular, low fat, or fat free - instead of cream. Also ondensed fat free milk in gravy cuts the calories significantly.  

Martha Stewart Member     Rating: Unrated       10/09/2008   You can use condensed milk - regular, low fat, or fat free - instead of cream. Also condensed fat free milk in gravy cuts the calories significantly.  

Martha Stewart Member     Rating: Unrated       10/09/2008   I think your receipe has too much fat. This can be a delicious dish if you substitute low fat cottage cheese for much of the Jack cheese (2 C cottage) and eliminate all of the heavy cream. I add a cup of chopped zucchini for more flavor and a little moisture.  

Martha Stewart Member     Rating: Unrated       09/22/2008   I've made this several times for my family and they loved it, this is a great recipe  

Martha Stewart Member     Rating: Unrated       08/19/2008   The second time I made this recipe I boiled a whole chicken and roasted the garlic in a little olive oil. I also did not have time to do each enchilada instead I placed 6 of the tortillas on the bottom of a 9x13 pan placed chicken mixture on top and placed the remaing 6 tortillas on top and pour the sauce on top and cheese on the sauce a pretty easy casserole when your in a hurry.  

Martha Stewart Member     Rating: Unrated       08/13/2008   The last time I made this, I poached boneless-skinless breasts in chicken broth with the garlic cloves and a bay leaf -- the chicken stayed jucier than when I roasted it as the recipe recommends. And a hint for the health-concious: I used fat-free 1/2  

Martha Stewart Member     Rating: Unrated       08/12/2008   I cut up the cilantro and add it to the sauce mixture and let it set for about an hour while the chicken is cooking. I added cumin to the finished dish as well. Lime juice would also go well with this. Everyone I've made it for raves about it!  

Martha Stewart Member     Rating: Unrated       07/25/2008   Has anyone tried to freeze this dish?  

Martha Stewart Member     Rating: Unrated       07/23/2008   I use a similar recipe without cream  

Martha Stewart Member     Rating: Unrated       07/23/2008   OPS...YES HEAVY WHIPPING CREAM IS HEAVY CREAM FAR AS I KNOW... THAT'S WHAT I HAVE ALWAYS USED...RECIPES TURN OUT PERFECT. ALSO...MEXICAN CREMA IS REALLY GOOD TOO...  

Martha Stewart Member     Rating: Unrated       07/23/2008   A good sub for the heavy cream would be a can of cream of chicken soup mixed with a 1/8 - 1/4 C of non-fat sour cream...AMY'S ORGANIC CR OF CK SOUP AND TOFUTTI'S SOUR CREAM IS EXCELLENT. Also look for the HEAVY CREAM in pint or quart in the refigerator section of your local store...paper carton...hope this helpful...NAPA-CA  

Martha Stewart Member     Rating: Unrated       07/23/2008   the heavy cream, is that heavy whipping cream or something else? i have another recipe that calls for heavy cream and the only thing i saw in the dairy dept. was heavy whipping cream. i saw where half and half was used instead, does it give the same results? someone out there let me know. thanks a bunch cartar  

Martha Stewart Member     Rating: Unrated       07/23/2008   I wish for 2 things: that there was nutritional information on these recipes and also that there were options for lower fat versions. Cream? Really? Good grief! I'd like to make this; I think my husband might really like it but we can't handle all the fat in this. I sometimes substitute non-fat evaporated milk for the cream in recipes. I would also look for a reduced fat cheese option.  

Martha Stewart Member     Rating: Unrated       07/23/2008   I have made various renditions of this for years. one thing i do is to use boneless/skinless breast and cook them first IN salsa [red or green] before shredding [stays moist and tasty and avoids the oven!]. I also had jalapenos [depending on who is eating] and red or green salsa, pepperjack, shredded cheddar mix, light sour cream and do it in layers. have also added refried beans or black beans [drained] with cheese on top- SO YUMMY AND LOVED BY ALL!  

Martha Stewart Member     Rating: Unrated       07/22/2008   I used sour cream instead of heavy cream and boiled my chicken in seasoned water then shredded. To make this even easier, tear the tortillas into strips and layer with sauce and chicken like a lasagna. Muy delicioso!  

Martha Stewart Member     Rating: Unrated       07/22/2008   Campbell's makes a cream chicken verde soup that works well in a similar recipe. I use shredded pepper jack cheese to kick it up. Cream of chicken soup with chopped green chilis and jalapenos to tastealso works. Serve with shredded lettuce, dice tomatoes, slice black olives, sour cream and gucamole on the side and black beans mixed with whole kernel corn, diced onion and diced tomato and picante sauce to taste for a pretty presentation.  

Martha Stewart Member     Rating: Unrated       07/22/2008   I have made a similar recipe for years, using canned chilis, cream of chicken soup, (no cream, a little sour cream) and an egg or two, depending on how large a batch i make. However, since the tortillas tend to get very soft, I've been making it like a lasagne, layering all, plus cheese, and baking. It's fantastic! I always serve on shredded lettuce and tomatos, and it's so much healthier.  

Martha Stewart Member     Rating: Unrated       07/22/2008   I made these a few months ago when it came out in everyday food. Both my husband and I thought the dish was very bland. I usually love everything I make from everyday food, but I won't make this recipe again.  

Martha Stewart Member     Rating: Unrated       07/22/2008   Is the prep time for this really an hour?  

Martha Stewart Member     Rating: Unrated       07/22/2008   I make one very similar but I have 2 large cans of Cream of Chicken soup 8oz of sour cream instead of the heavy cream, and millie i do that too I add 2 cans diced fire roasted green chilis  

Martha Stewart Member     Rating: Unrated       07/22/2008   To make it less spicy, substitute a couple of small cans of chopped green chilies for the green salsa, plus about 1/2 c. of sour cream in the cream mixture. Taste it and adjust the salt level if desired (I always put a little bit of salt). You can also put *a little bit* of the green salsa, just do it slowly so you don't end up with a spicy dish again. Serve the warm green salsa on the side for those who want it.  

Martha Stewart Member     Rating: Unrated       07/22/2008   This was delicous. My guests loved it. But it was spicy--I wasn't able to serve it to my 3 small children. Would definately make it again for company.  

Martha Stewart Member     Rating: Unrated       06/07/2008   Super recipe, even with whole wheat tortillas and half and half instead of cream.  

Martha Stewart Member     Rating: Unrated       05/11/2008   This was easy and tasty. I used pepperjack and a medium salsa, and it had just enough spice for our tastes. I'll definitely make this again.  

Martha Stewart Member     Rating: Unrated       05/08/2008   I used Land of Lakes fat free half and half and La Victoria Green Salsa. Turned out great. I also put some cheese with the chicken before I rolled the tortillas up. I don't mess with the microwave. I dip 5 or 6 tortillas in the sauce and then roll them up. They are fine. This is definitely a keeper.  

Martha Stewart Member     Rating: Unrated       05/05/2008   I can tolerate a good amount of spice. I used La Vitoria mild, and found these too hot to handle. My husband loved them and I sweated my way through them. But, I had to find an alternative for the kids. Also--not good for company because of the spice factor. Perhaps a different salsa would aleivate this. Any suggestions?  

Martha Stewart Member     Rating: Unrated       04/28/2008   Can you use half and half instead of heavy cream? or reduced fat sour cream? wondering if there's a way to lighten it up?  

Martha Stewart Member     Rating: Unrated       04/21/2008   This dish was very ytummy. I used La Victoria medium green salsa. It was nice and spicy. My family loved it! It was also good reheated the next day. I will definitely make this again.  

Martha Stewart Member     Rating: Unrated       03/29/2008   Just made this fantastic recipe for the 2nd time. Highly recommended! The one thing I will change next time is when I throw the garlic cloves into the oven with the baking chicken. Both times the garlics have been too overdone and a bit crispy as a matter of fact. I think I will throw in the cloves after the chicken has been baking for about 15 minutes and see how that goes.  

Martha Stewart Member     Rating: Unrated       02/09/2008   Excellent recipe and very easy!!  

Martha Stewart Member     Rating: Unrated       02/04/2008   Excellent! I split the batch into two 8" x 8" pans, did steps 1-3, and froze them. Reheated at 350 degrees for about 45 minutes. Will definitely make them again.  

Martha Stewart Member     Rating: Unrated       01/22/2008   I used Herdez brand salsa verde, (I think hot) and this turned out wonderfully. I made it for a friend who keeps requesting that I make it again. I thought all the flavors were there and right on target, and I typically like well seasoned and spiced food.  

Martha Stewart Member     Rating: Unrated       12/27/2007   The creamy green sauce was very good. However, it was missing something. My mother in law made some delicious cabbage salsa and it went well with it. A good suggestion was to substitute the monterey jack cheese with pepper jack to get some more flavors. Great basic recipe but needs to be spiced up.

Martha Stewart Member

Rating: 5 stars 02/03/2015

I made the lighter version of this (from the video) and it was insanely fast and tasted SOO good. I’m not a fan of mexican food usually, but this dish spoke to me!! I used a rotisserie chicken and just layered the filled tortillas inside my dish, then poured a 16oz container of tomatilla salsa (loved Trader Joe’s) over top. Then, cover with foil and bake at 400 for 20 minutes. I topped with a few tbsp of sour cream+ a tbsp water and some cheese and parsley. YUMMY & easy. Just became a fave.

Rating: 5 stars

Rating: 5 stars 11/12/2014

This has become a go to recipe for get togethers as people always love them! Frontera green salsa is my favorite to use. I serve them with sides of black beans and a green salad - yum.

Rating: Unrated 03/21/2012

yummy. definitely prep ahead, in stages, as it is time-consuming, but delicious. I would bake it a little less time next time, more like 30-40 min, just until bubbly and melty looking, not so browned. I used 16 oz. mont. jack and added 1/4 cup cream to the sauce, then put an extra 1/4 cup sauce in the filling. I topped it with cilantro, lettuce, radishes, green onions, avocado, and fresh tomato salsa (recipe this site). served with more salsa and chips, plus sour cream. do-again.

Rating: Unrated

Rating: Unrated 10/13/2011

This is my old standby that will many. I love this recipe, it is easy to prepare and alway good tasting.

Rating: Unrated 11/24/2010

A keeper!!! Made a little change. Bought a roasted chicken and roasted the garlic in the oven. Used the flour tortillas. Delicious according to my husband»>My kids loved it as well.

Rating: Unrated 05/06/2009

I just made these tonight. They were so good. The only things I did differently was cook the chicken in the crock pot so it would retain more moisture (high for 1 hour, low for 4-5 hours) and I added more cheese. I used Trader Joe’s salsa verde, which is delicious.

Rating: Unrated 03/27/2009

These are FABULOUS! The garlic adds the perfect spice and they are creamy and just plain wonderful. Delicious!

Rating: Unrated 02/09/2009

The best enchiladas that I have ever had. A great recipe, use less cilantro.

Rating: Unrated 01/03/2009

I made this for my husband and I and it was easy and delicious. I will most certainly prepare this for a soiree’ in the future.

Rating: Unrated 11/10/2008

I’m the cook at my daughter’s house after she had a baby. Thought it would be fun to try this recipe and we all loved it. I made it like the recipe said, and will do the same next time I make it.

Rating: Unrated 10/14/2008

so easy to lighten this up and still get all the flavors… I used skim milk and light sourcream and added the green salsa to make the mix light cheese to top… very good..and I have lost 50 lbs doing this type of thing… enjoy

Rating: Unrated 10/13/2008

I really enjoyed this recipe. I replaced jack cheese with chihuahua cheese for a more authentic flavor. The enchiladas were delish!

Rating: Unrated 10/10/2008

Delicious! I made my own green sauce with tomatillos, and added a bit more chicken to make about 15 enchiladas, we LOVED these.. I can’t stop eating them!

Rating: Unrated 10/09/2008

loved it! So did my family. I did half the cheese on the top, but did indulge in the cream!

You can use condensed milk - regular, low fat, or fat free - instead of cream. Also ondensed fat free milk in gravy cuts the calories significantly.

You can use condensed milk - regular, low fat, or fat free - instead of cream. Also condensed fat free milk in gravy cuts the calories significantly.

I think your receipe has too much fat. This can be a delicious dish if you substitute low fat cottage cheese for much of the Jack cheese (2 C cottage) and eliminate all of the heavy cream. I add a cup of chopped zucchini for more flavor and a little moisture.

Rating: Unrated 09/22/2008

I’ve made this several times for my family and they loved it, this is a great recipe

Rating: Unrated 08/19/2008

The second time I made this recipe I boiled a whole chicken and roasted the garlic in a little olive oil. I also did not have time to do each enchilada instead I placed 6 of the tortillas on the bottom of a 9x13 pan placed chicken mixture on top and placed the remaing 6 tortillas on top and pour the sauce on top and cheese on the sauce a pretty easy casserole when your in a hurry.

Rating: Unrated 08/13/2008

The last time I made this, I poached boneless-skinless breasts in chicken broth with the garlic cloves and a bay leaf – the chicken stayed jucier than when I roasted it as the recipe recommends. And a hint for the health-concious: I used fat-free 1/2

Rating: Unrated 08/12/2008

I cut up the cilantro and add it to the sauce mixture and let it set for about an hour while the chicken is cooking. I added cumin to the finished dish as well. Lime juice would also go well with this. Everyone I’ve made it for raves about it!

Rating: Unrated 07/25/2008

Has anyone tried to freeze this dish?

Rating: Unrated 07/23/2008

I use a similar recipe without cream

OPS…YES HEAVY WHIPPING CREAM IS HEAVY CREAM FAR AS I KNOW… THAT’S WHAT I HAVE ALWAYS USED…RECIPES TURN OUT PERFECT. ALSO…MEXICAN CREMA IS REALLY GOOD TOO…

A good sub for the heavy cream would be a can of cream of chicken soup mixed with a 1/8 - 1/4 C of non-fat sour cream…AMY’S ORGANIC CR OF CK SOUP AND TOFUTTI’S SOUR CREAM IS EXCELLENT. Also look for the HEAVY CREAM in pint or quart in the refigerator section of your local store…paper carton…hope this helpful…NAPA-CA

the heavy cream, is that heavy whipping cream or something else? i have another recipe that calls for heavy cream and the only thing i saw in the dairy dept. was heavy whipping cream. i saw where half and half was used instead, does it give the same results? someone out there let me know. thanks a bunch cartar

I wish for 2 things: that there was nutritional information on these recipes and also that there were options for lower fat versions. Cream? Really? Good grief! I’d like to make this; I think my husband might really like it but we can’t handle all the fat in this. I sometimes substitute non-fat evaporated milk for the cream in recipes. I would also look for a reduced fat cheese option.

I have made various renditions of this for years. one thing i do is to use boneless/skinless breast and cook them first IN salsa [red or green] before shredding [stays moist and tasty and avoids the oven!]. I also had jalapenos [depending on who is eating] and red or green salsa, pepperjack, shredded cheddar mix, light sour cream and do it in layers. have also added refried beans or black beans [drained] with cheese on top- SO YUMMY AND LOVED BY ALL!

Rating: Unrated 07/22/2008

I used sour cream instead of heavy cream and boiled my chicken in seasoned water then shredded. To make this even easier, tear the tortillas into strips and layer with sauce and chicken like a lasagna. Muy delicioso!

Campbell’s makes a cream chicken verde soup that works well in a similar recipe. I use shredded pepper jack cheese to kick it up. Cream of chicken soup with chopped green chilis and jalapenos to tastealso works. Serve with shredded lettuce, dice tomatoes, slice black olives, sour cream and gucamole on the side and black beans mixed with whole kernel corn, diced onion and diced tomato and picante sauce to taste for a pretty presentation.

I have made a similar recipe for years, using canned chilis, cream of chicken soup, (no cream, a little sour cream) and an egg or two, depending on how large a batch i make. However, since the tortillas tend to get very soft, I’ve been making it like a lasagne, layering all, plus cheese, and baking. It’s fantastic! I always serve on shredded lettuce and tomatos, and it’s so much healthier.

I made these a few months ago when it came out in everyday food. Both my husband and I thought the dish was very bland. I usually love everything I make from everyday food, but I won’t make this recipe again.

Is the prep time for this really an hour?

I make one very similar but I have 2 large cans of Cream of Chicken soup 8oz of sour cream instead of the heavy cream, and millie i do that too I add 2 cans diced fire roasted green chilis

To make it less spicy, substitute a couple of small cans of chopped green chilies for the green salsa, plus about 1/2 c. of sour cream in the cream mixture. Taste it and adjust the salt level if desired (I always put a little bit of salt). You can also put a little bit of the green salsa, just do it slowly so you don’t end up with a spicy dish again. Serve the warm green salsa on the side for those who want it.

This was delicous. My guests loved it. But it was spicy–I wasn’t able to serve it to my 3 small children. Would definately make it again for company.

Rating: Unrated 06/07/2008

Super recipe, even with whole wheat tortillas and half and half instead of cream.

Rating: Unrated 05/11/2008

This was easy and tasty. I used pepperjack and a medium salsa, and it had just enough spice for our tastes. I’ll definitely make this again.

Rating: Unrated 05/08/2008

I used Land of Lakes fat free half and half and La Victoria Green Salsa. Turned out great. I also put some cheese with the chicken before I rolled the tortillas up. I don’t mess with the microwave. I dip 5 or 6 tortillas in the sauce and then roll them up. They are fine. This is definitely a keeper.

Rating: Unrated 05/05/2008

I can tolerate a good amount of spice. I used La Vitoria mild, and found these too hot to handle. My husband loved them and I sweated my way through them. But, I had to find an alternative for the kids. Also–not good for company because of the spice factor. Perhaps a different salsa would aleivate this. Any suggestions?

Rating: Unrated 04/28/2008

Can you use half and half instead of heavy cream? or reduced fat sour cream? wondering if there’s a way to lighten it up?

Rating: Unrated 04/21/2008

This dish was very ytummy. I used La Victoria medium green salsa. It was nice and spicy. My family loved it! It was also good reheated the next day. I will definitely make this again.

Rating: Unrated 03/29/2008

Just made this fantastic recipe for the 2nd time. Highly recommended! The one thing I will change next time is when I throw the garlic cloves into the oven with the baking chicken. Both times the garlics have been too overdone and a bit crispy as a matter of fact. I think I will throw in the cloves after the chicken has been baking for about 15 minutes and see how that goes.

Rating: Unrated 02/09/2008

Excellent recipe and very easy!!

Rating: Unrated 02/04/2008

Excellent! I split the batch into two 8" x 8" pans, did steps 1-3, and froze them. Reheated at 350 degrees for about 45 minutes. Will definitely make them again.

Rating: Unrated 01/22/2008

I used Herdez brand salsa verde, (I think hot) and this turned out wonderfully. I made it for a friend who keeps requesting that I make it again. I thought all the flavors were there and right on target, and I typically like well seasoned and spiced food.

Rating: Unrated 12/27/2007

The creamy green sauce was very good. However, it was missing something. My mother in law made some delicious cabbage salsa and it went well with it. A good suggestion was to substitute the monterey jack cheese with pepper jack to get some more flavors. Great basic recipe but needs to be spiced up.

All Reviews for Chicken Enchiladas with Creamy Green Sauce

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All Reviews for Chicken Enchiladas with Creamy Green Sauce

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Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (47)

All Reviews for Chicken Enchiladas with Creamy Green Sauce