Green Sauce Enchiladas

Green Sauce Enchiladas

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"These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!"

Ingredients 1 h 20 m {{adjustedServings}} servings 647 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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  1. In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
  4. Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Tips & Tricks
Beef Enchiladas II

These saucy beef enchiladas are simple and quick to make.

How to Make Chicken Enchiladas

See how to make authentic chicken enchiladas in a flavorful sauce.

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Reviews 65

  1. 89 Ratings


I'm a very experienced cook. I thought this recipe was very blah. It's almost a waste of calories because the 3/4 lb. of cubed cheese doesn't translate into a sumptious, cheesy enchilada. It cooks too hard and runs out of the enchilada. I think a way to improve this recipe would be to increase the amount of green sauce, to reduce the cooking time, or to reduce the cooking heat. I think if I do this again, I will also add some jalapeno pepper into the filling because, as it's right now, it's so non-distinct. The flavoring inside the tortilla is the same as outside, so it all comes out tasting the same.


This was the best enchiladas I have ever had. My fussy children loved it, too. I also made some changes to the recipe: I marinated the chicken in lime juice, chili powder, garlic, salt, pepper, diced green chilis and jalapenos (one small can each), and a bit of tequila for a few hours before cooking. I used shredded mexican jack in each tortilla instead of adding to total mixture and I used 3 cans of green enchilada sauce. I also slow sauteed diced jalapenos and serrano chilis in olive oil and served over the top (taste buds permitting). Thanks Dawn, and all the others who have helped make this a terrific dish. Ole!


WOW!! My family loved these!! Used a little extra enchilada sauce than called for and used shredded mexican three blend cheese! Great toppings include sour cream, lettuce and tomatoes!! THANK YOU DAWN! I love new recipes that liven things up!