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Green Chicken Enchilada

Green Chicken Enchilada

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SHACKL

Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
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Reviews

raishelle
431
9/16/2007

The basis of this recipe is really good but you can go through a few more steps to jazz it up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one. The las palmas sauce is just about the best thing, next to making your own suace. Serve with sour cream on top and your set to go!

CRAZY4SUSHI
217
5/23/2006

Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like to stir about 1/4 cup of the sauce into the chicken and cheese mixture. If you want it hotter add pepper-jack cheese.

LIZCANCOOK
142
3/14/2006

Simple to make and very good tasting. My husband wished they were more zippy - we added half a can of chopped green chilies to the sauce, but next time I'll add sauteed onion and garlic too.