Chicken Enchiladas

My boyfriend is not fond of chicken nor Mexican food, but I had leftovers from a roasted chicken, and decided to try this recipe because of the positive reviews. When he saw the recipe, he made a face, so I told him he could heat up something else from the refrigerator. He did, but decided to try an enchilada, and then two! I didn't change a thing. A bit labor intensive, but it was excellent. I only review what I consider to be 5 star recipes, and this was one of them. Very tasty. I think it would appeal to anyone.

I've made this dish many times, and it is always a big hit. It is one way to use up leftover roast chicken that makes it seems all new and delicious again. I usually add a little chili powder to the filling and a little ground cumin to the sauce just to increase the flavor. Husband always asks for this; coworkers snarf up any leftovers in short order. This is a regular dish here, served with chopped tomatoes, lettuce, avocado, sour cream and black olives.

Delicious green chicken chili encased in a tortilla topped with a cheesy sauce. These reheat well. I tried some using corn tortillas which disintegrated into the sauce so I don't recommend using them. I added salt and pepper, chili powder and cumin to both the chicken mixture and sauce mixture! Delish. Will make again!

My search for the best enchilada recipe is over! I omitted the green pepper and used a combination of monterey jack and cheddar cheese. Also added a scoop of whipped cream cheese in the chicken mixture to make them a bit creamier. Garnished with cilantro and served chipotle sour cream on the side.

Made this for supper tonight and we loved it. The recipe is easy to follow. The recipe is very mild, but if you or your family prefer spicey, you can always serve salsa or chop up jalapeno's.

This recipe is so delicious and easy. The creamy sauce just makes the dish. My family loved it!

Tasty and easy to put together. Next time I will add a green pepper as well as a full can of green chiles to the mix. and a full can to the sauce.. I doubled the chicken in the mix. I will also double the sauce next time.. This dish was a great hit with my whole family last night! I can't wait to make it again! Joy Fishley

The Best Enchiladas, love this recipe, made them this week and will continue to follow this recipe...great with avacado chopped on top!

I used Quorn meatletss chicken for a vegetarian meal and added fat free cream cheese to the filling. Did not add cheese to the filling, as I prefer it on top. The green chili sauce is amazing! Served with Pronto Refried Beans, which was a perfect side dish!

Best chicken enchiladas I've had, home-made OR restaurant. Ooey-gooey, delicious and best of all simple. Suggest cooking, shredding, freezing chicken ahead in bulk and freezing the stock for this and other uses to save time on weeknight meals. We used a combination of red and green bell peppers and a bit of chopped fresh jalapeno as well. Great with a Spanish or Mexican rice. Yum, yum, YUM!

This is delicious. We've already served it twice and love the recipe.

Very good & easy! The only change I made was I only used 2 cans of green chiles...one in the chicken mixture and one in the sauce. I served with Mexican rice & refried beans and had a complete meal.

Fantastic!!!