Chicken-and-Green Chile Enchiladas

My family loves this dish.  I have made it several times I mix hot enchilada sauce with mild for the perfect spice,

I used "medium" enchilada sauce and it bordered on too spicy for me, which would be good for those wanting more kick. Next time I will use mild.   I didn't mind flour tortilla enchiladas for a change, but I will make this with corn tortillas later.   I saved half the filling for that purpose, and to top with the mild sauce.   (Only change made was just more cheese in filling, cup and a half.)

I modified the recipe i used a homemade green chile sauce, mexican asadero cheese, and corn tortillas. Im also from the southern tip of texas just a hop skip and a jump from the mexican border i have never seen enchiladas made with floor tortillas. the only thing ive ever really seen done with flour is grilled burritos smothered in a sauce

What is onion- and- garlic mixture?

A favorite dish. Easily prepare the filling the night before and stuff and bake within minutes. Easily doubled

Can you freeze corn tortillas?

this is an easy recipe to make and to double if you need a good quanitity of food for a party. They always go over well! I will make it a day ahead and leave it in the fridge and bake it when the time comes. They also freeze well so I always make a double batch so I have left overs. I bag them 3 or 4 together in the freezer and pull them out, dump sauce, spinkle cheese and pop them in the oven! Since my kitchen space is VERY limited I also typically use a rotisserie chicken from the grocery store.

Being from the Southwest, I know that you do not use flour tortillas to make enchiladas. We use them for burritos, quesadillas, etc., but not anything that requires a sauce such as enchiladas. Corn tortillas work and taste much better and you do not get that gummy texture that you do with flour. Would probably be food with corn tortillas. Thanks.

My family LOVED these! Like another reviewer, I used more cheese in the middle of the enchiladas because my family loves cheese. I also sprinkled the top with additional cilantro. We will definitely be having this again.

I could have given it a much higher rating if you had used corn tortillas. Enchiladas should be made with the corn tortillas for a better taste and healthier eating! I thought this was suppose to be a Cooking Light recipe. I will serve it again substituting with corn tortillas. You've lost credibility with me.

I tried this recipe and my family just loved it. It was quck and easy to make. The only thing I added was chopped jalepenos to add a little extra heat.

We just had this for dinner! It was easy to make and delicious....I agree that a lot rides on what enchilada sauce you buy...I got a medium store brand version and it added a nice little kick...I'm not sure what the poster did to the recipe that made her throw the whole thing out....We loved it! and would definitely make it again

This is an easy, very tasty, main dish that anyone could put together in a pinch and end up proud to serve at the dinner table. Use your imagination and embellish this recipe on those occasions when you have more time available!

This was one of the worst recipes if not the worst dish I have ever prepared. It was terrible. I threw out most of them. I will never makes these again.

Rather boring recipe. Maybe if the sauce were not a canned one it would be better. Used a store prepared rotisserie chicken, which was very moist and tender. Still looking for the perfect chicken enchilada recipe with more complex flavors than this one.