Green Chile Chicken Enchiladas Recipe  » Recipes  »
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  • I decided I needed to add a little variety to Mexican night at my house, so I referred to the Favorite Brand Name Simple 1-2-3 One Dish Cookbook for recipes
  • I thought the enchiladas looked like they could have been served at a Mexican restaurant when they came out of the oven
  • I like a lot of spice in my Mexican food, so I think jalapenos would make a nice addition
  • This is a recipe I'll make again, but I think the next time I'll add a few chopped onions, definitely some jalapenos and maybe some black olives

    • by Davis Tucker
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      Any type of Mexican food is good in my book. I make Mexican food a lot, but sometimes I seem to get stuck on the same recipes. I decided I needed to add a little variety to Mexican night at my house, so I referred to the Favorite Brand Name Simple 1-2-3 One Dish Cookbook for recipes. I was leafing through the cookbook when I saw a picture of Green Chile Chicken Enchiladas. The enchilada that was pictured looked really good, and that was enough to convince me to make them. Plus, I haven’t tried any Mexican recipes in this cookbook that I didn’t like, and

      I was looking forward to making something new.

      Here is the ingredient list for Green Chile Chicken Enchiladas:

      2 cups of shredded cooked chicken 1 1/2 cups (6 ounces) of shredded Mexican cheese blend, divided 1/2 cup of Hidden Valley The Original Ranch Dressing 1/4 cup of sour cream 2 tablespoons of canned diced green chiles, rinsed and drained 4 (9 to 10-inch) flour tortillas, warmed

      These are the instructions: First, mix together the chicken, 3/4 cup of cheese, dressing, sour cream and green chiles in a medium bowl. Divide the mixture evenly down the center of each tortilla. Then, roll up the tortillas and place them seam side down in ...


      • a 9-inch baking dish. Top with the remaining 3/4 cup of cheese. Finally, bake at 350 degrees for 20 minutes or until the cheese is melted and lightly browned.

        I used a rotisserie chicken from my grocery store, which was recommended in the cookbook. After tasting my enchiladas, I knew that was a good choice, because the chicken already had a little extra flavor. I thought the enchiladas looked like they could have been served at a Mexican restaurant when they came out of the oven. I topped them with guacamole and salsa, which seemed to add the perfect amount of color to make them visually

        appealing. I was pleased with my first bite. I thought the green chiles tasted great with the chicken, and the sour cream and ranch added a nice flavor. Although I thought the overall flavor was good, I still thought the enchiladas could have used a little more intensity. I like a lot of spice in my Mexican food, so I think jalapenos would make a nice addition.

        This is a recipe I’ll make again, but I think the next time I’ll add a few chopped onions, definitely some jalapenos and maybe some black olives. I think it’s a good solid recipe, but there’s a little room for adjustment according to personal taste.




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    The review was published as it's written by reviewer in May, 2011. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 4919051483200331/k2311a0519/5.19.11
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