So simple, so easy to make and so delicious. Works equally well for a family meal or casual entertaining. The recommended sour cream accompaniment seems like dairy fat overkill to me, given the cheese in the recipe. I prefer a good pico de gallo.
Green Chile Chicken Enchiladas
piacere Posted: 12/19/08
Melissa88 Posted: 03/22/09
This dish was delicious! I did not roast the peppers because it's too much work and used a combo of a red pepper and some anaheim chilies. Previously I did not like corn tortillas due to their flavor but this recipe allowed them to show their full flavor potential! I will be making this one again!
caitieliz13 Posted: 03/03/10
Absolutely delicious! Don't fret if you cannot find New Mexico chiles -- any long, fat, green chile will work well here. Just make sure you roast them -- this is the key to success!
ElizaThorn Posted: 08/22/10
So fantastic! This was my first time making enchiladas, and I had a lot to live up to (ahem, Mother in Law!) I roasted the chiles, cooked and shredded the chicken first, then cooked the chiles with some chopped onion as well. I also added some finely chopped cilantro on top, and served it with brown rice and plain yogurt. Yum! Will make it again!
AprilfromCO Posted: 10/28/09
Fantastic! After making this dish a couple times, I've made a few modifications. When sauteing the garlic, olive oil, and butter, I add in half a chopped onion before putting in the peppers. After the green chiles have sauteed, I pour the mixture into a blender to make it a thicker consistency and then pour it over the enchiladas! Delicious!
NabilNajim Posted: 04/08/10
This was very tasty and very easy. I dropped a whole skinned chicken in the pressure cooker, added some seasonings and was able to get the chicken to shred and several cups of broth. Next time I will use hotter peppers. The anaheim peppers were a little mild for us. I served them with spanish rice, corn on the cob and sour cream. Everyone agreed - Very Tasty !!!
anniemk36 Posted: 10/25/10
Best chicken enchiladas I've ever had, homemade or not. I used chicken thighs (4 of them, baked at 350 for about 50 min.) and a mix of peppers (poblanos, jalepenos and habeneros) and it was very spicy and delicious.
steponme Posted: 05/11/11
This was my first time making homemade enchilada sauce. Well, It turned out to be semi-homemade, due to the fact that I purchased 1 pound of fresh anaheim chiles, which after being stemed, seeded, roasted and chopped were reduced to less than 1/2 a pound. Due to time, I had to go purchase a can of green chile enchilada sauce and mix it in. After all that, they still turned out to be delicious!
Instantpickle Posted: 05/08/11
When it comes to Mexican food in NY, you have to take matters into your own hands. This recipe is FUH-lawless.
ltdufo Posted: 12/04/12
Ok, not as saucy as we like our enchiladas. Also added cream cheese to the filler last minute. Definitely could be better with some tweaking.
BreeMc Posted: 01/14/13
Love this recipeI The only thing I do differently is puree the sauce in the blender, which makes a beautiful green sauce which I find easier to spread around and it soaks into the tortillas more.
Elizaheet Posted: 02/13/14
New favorite - we added a chipotle chili for a little extra kick. Keeping the ends of the tortillas dry and crispy is a good tip! This recipe didn't need the sour cream; we left it out to cut calories. We also used corn tortillas instead of flour - good substitution.
Aggie1234 Posted: 10/02/13
Wow..what a yummy and easy recipe. Outside of roasting the peppers, it goes together pretty fast. We liked the fact that they are not all creamy and cheese. They have a ton of flavor, I was able to get Hatch peppers from a local produce store, but I've made them with Anaheims as well..and they turn out great.