Chicken Enchiladas with Salsa Verde
A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.
A squeeze of lime juice and bottled green salsa brighten the flavor of these hearty, yet mild enchiladas.
These were super easy to make and very tasty. I didn't bother with the broth, just microwaved the tortillas in a wet paper towel. Also I used less onion than called for as a cup seemed like it might be overpowering. I will definitely make this one again.
These have been a family favorite for many years. Its very good!
These were OK. Good, but not outstanding. They could use a more flavorful cheese.
These are delicious. Skip the soaking step- the first time I tried, my tortillas fell apart. Just microwave them in a damp towl for 15-30 sec to make them pliable.
Since there were so many rave reviews, I can only think I did something wrong in preparing this dish. The cup of onion in the salsa verde was so strong we could barely eat it. I ended up trying to cut the intensity of the onion with some of the chicken broth. I only used the 7 oz of the jarred salsa. Was this actually supposed to be the full 16oz bottle?
Not sure why this got good reviews. Very bland. Yuck!
Yummy. I changed a few items. No onion, lime juice instead. I used wheat, corn tortillas. Added the chili powder AND cumin to chichi ken mixture. I also put spinach in the tortillas with the chicken. Avacado and jalapeño on top for the adults, sour cream for the kids. Served with cilantro rice pilaf and sliced orange peppers.
I made this with tempeh instead of chicken, and it was phenomenal. I recommend that everyone try the chicken broth step at least once--it does not take very long and it goes a long way to making this a great dish.
These are delicious, although I used regular cream cheese and more than 1/4 cup of crumbled queso. I also did not soak the tortillas. Instead, I wrapped them all together in a paper towel and nuked them for 30 seconds. I would definitely make this again and would happily serve it to guests.
Superb. We are big fans of salsa verde so I couldn't wait to try this one. By reading the comments I was able to anticipate the challenge with the tortillas so it wasn't really a big deal. I too found that just a few seconds in the broth was plenty. Made the recipe as written and thought the flavors were fantastic. My husband had seconds: that's usually the sign of a great Cooking Light recipe! Will definitely make again.
This is a scrumptious healthy chicken enchilada recipe. It is yummy. I made exactly as directed except I omitted the broth step. That saved time. I softened the tortillas in the microwave between moist paper towels. This dish is adaptable to adding other spices and seasoning, if you desire.I will definitely make again.
Great recipe. I didn't soak the tortilla as long because it made them too soft to manage. Other than that, it was a hit. We love anything mexican and from cooking light!!!! We will add this to a quick meal favorite.
This is one of the best enchilada recipes. My kids love it. I use fat free flour tortillas white and wheat. I omit the chicken broth step. I also use low fat monterey jack cheese in place of the queso fresco.
Just made for me and my husband. I didn't use the crumbled queso, Still taste great!!
SO YUMMY! I made exactly as directed, but left out the cilantro since I'm not a big fan. Add a little Frank's Red Hot Sauce to the salsa mixture if you want a little kick. This will definitely go into my recipe rotation!
I was very surprised to find that I did NOT like this dish. I expected it to be creamy and flavorful, but it turned out to be pretty bland! Would not make again.
Here's why the rating 1) easy with a leftover roast chicken 2) flavors pleasing to my family. 3) Used flour tortillas and the broth actually worked nicely 4) A teensy bit spicy for my teenagers, but still acceptable. But the flavors were very pleasing. 5) Can use whatever grated cheese we have and frozen pre-chopped cilantro, which made it very easy for a weeknight meal. Family said: Definite go
I've made this many times, as this is one of my husband's favorite dishes. It's a great hit with company too and it's easy to make ahead. I've sped up the process by not chopping the onion, garlic and cilantro well (duh, it's going in the blender. Obvious, I know- but it took me a couple of times to realize this). I use rotisserie chicken or just poach 3 breasts. I use flour tortillas and don't soak in broth. I more or less double the recipe, because the leftovers are great and you have less leftover ingredients, such as cream cheese, sauce and chicken). For my pickier daughter, I just top hers with mild red salsa and no chili powder (although it really isn't that spicy to begin with),. To save money, I just us sharp cheddar or pepper jack. Seems to turn out fine. I like to serve this with "Corn and Black Bean Salad" from Aug. 2006 Cooking Light.
this is just delicious. the flavors blend wonderfully and each bite is a piquant delight:)
Great taste--first time making enchiladas! Made many changes based on reading reviews. Used 12 oz. of Safeway Select Salsa Verde medium, and added about 1 cup of the salsa mixture to the chicken and cream cheese; it seemed way too dry without it. Just heated the extra thin corn tortillas according to pkg. directions in the microwave in damp paper towels, worked great, so I totally omitted the chicken broth. Used reduced fat Mexican blend on top, 1/3 cup. Perfect! Husband says it's a keeper!
This is my standard go to recipe. It freezes great and is perfect for taking to people after they move, have a new baby, etc. I always double it to freeze a pan for later.
Just tried this and loved it!! I had a little trouble gettig the torillas not to be mushy so I layered it like a casserole. I used monterey jack and colby cheese. Topped it with chives and diced Roma tomatoes and lime juice. It was so good. Thanks for sharing this recipe!!
As if this recipe needed another person to confirm it is five stars, but it really is!! We followed recipe exactly, and it was better than Tex-Mex Restaurants in Texas!
Nice flavor but too dry. I would at least double the amount of salsa on top next time. I used feta instead of queso fresco and it added a nice tang.
This recipe is AMAZING! I have made it for family gatherings and dinner with friends and am ALWAYS asked how I made it, etc. I think it's great as an everyday dish or when you are entertaining with friends and family. I often mix a mild and medium salsa to get the perfect "kick" to the dish - not too mild and not too hot. Love it!
This is a great recipe with lots of flavor and doesn't taste low-fat. I used a 16oz jar of salsa, 1/4 of an onion, jack cheese instead queso, and added extra salsa to the chicken mixture. This recipe would be great for casual gatherings or week night dinner. I will be fixing this again soon.
Delicious and easy! The whole family loved this recipe and it makes great left-overs,
I use extra thin smaller yellow corn tortillas and World Table Roasted Salsa Verde that you get at WalMart also and I put sour cream in the final salsa verde that goes on top of the tortillas for a party. Fabulous. I put the shredded Monterey Jack cheese as the first ingredient put into the tortilla, then the chicken and then some salsa verde. Fabulous dish. Definitely make a lot of the salsa and freeze it because it's the most labor-intensive part of the recipe pulling all those leaves off the cilantro stalk.
Wow, I loved these! The corn tortillas were tricky - I first tried dipping them in the broth for 20 seconds, flipping halfway, as suggested, and they turned into a mush pile. I then tried brushing the hot broth over the corn tortillas, but it didn't moisten them enough. In the end, the method that worked for me for moistening the tortillas was to briefly dip them for one second, using your hand, then flip, dip again, repeat until the tortilla becomes pliable (about 6 one-second dips worked for me). I used only 2 tsp of frozen cilantro cubes, since I'm not a huge cilantro fan. I would make these again! I used monteray jack cheese in place of the suggested cheese, adding it the last 5 minutes or so of making time. I found my enchiladas didnt required the full baking time - 13-14 minutes was sufficient.
Excellent - served guests with in a Mexican theme.
We've eaten this several times over the past few years and it is by far the BEST enchilada recipe out there!
I have made several times, and everyone I serve it to loves it. I use jack cheese and double to 2 oz. of cheese instead of one. This is a regular in my rotation.
Pleasantly surprised! I was a little hesitant to try a low-calorie enchilada, but needed a good mexican fix to incorporate into our healthy menus. The food processor was my best friend when making this meal! Process the salsa, the chicken, the cream cheese/salsa combo, etc. Do not cook the tortilla in the broth more than a few seconds - no need to turn either. Otherwise you will get extremely mushy results. I topped with light sour cream and spicy salsa. Served with green salad with honey/lime dressing. My husband really enjoyed the meal. Overall, it's slightly time consuming, and most likely won't make the weeknight menu - but I will be using this recipe again and again.
Great dish; I used a bottle of Taco Bell mild sauce in place of the salsa and it gave it a little kick. Also threw in a handful of jalapenos into the blender.
I wasn't very excited about this recipe. It seemed very dry and bland. I followed exactly.
These were great. A good change in enchiladas. I added sauteed onions and mushrooms to the chicken mixture. I also didnt blend the sauce mixture in a blender. I just mixed it in a bowl. I used pepper jack cheese and whole wheat tortillas rather than corn tortillas . It was great!
Love it! Everyone I serve it to loves it as well. It's also easy to make the salsa and filling ahead of time. I always make a double recipe of the salsa and freeze half for another time. It's easier since the salsa verde we get comes in a 16 oz jar. I serve it with black beans and corn or salad.
This is bar none, one of the worst recipes i have ever cooked. while the taste is good, the instruction is terrible. following to the letter gave me mushy tortillas, soupy chicken mixture. i would decrease the cream cheese by half. warm the tortillas in the oven to soften. i ended up holding the tortillas in the broth to soften for about 10 seconds, 5 each side, any longer makes them fall apart and worthless. I would decrease the cream cheese by half, as the amount of cream cheese used made the chicken mixture soupy. ick. the intent was good, but follow your cooking instincts if you decide to make this....
I love enchiladas but have always been wary of light versions. This one is GREAT. Cooking the tortilla in the chicken broth really gives the texture I was looking for (not quite as good as doing the same thing in oil, but so much healthier). Although I didn't have to cook them for 20 seconds - it was definitely shorter.
This recipe is excellent! Such a nice twist on enchiladas. I have been looking for a good enchiladas verde recipes and this tops them all so far!
Very good. Made with jack cheese and added a seeded serrano chili for some heat. Will definitely make again.
I made this exactly to the recipe the first time and I found it a bit tart, and not all that fantastic. The second time I used all the salsa verde inside the enchiladas and used canned enchilada sauce on top, and I thought the flavors were much more balanced. Also, I microwaved the tortillas - it saves time and gets the same result.
This really is an amazing dish. I've made several times and each time it gets glowing comments. For those that think it is expensive - use this when you have leftover chicken or buy chicken on sale and keep in freezer. Also, you don't have to use queso - I have used cheddar every time and just add more chili powder or cayenne pepper. It really is a fantastic and super easy recipe. I sauteed fennel, bell pepper, and onion in mine this time and tastes great.
This was fast, easy and delicious! Doubling the recipe next time. Yum!
Outstanding! I substituted Pepper Jack cheese and wheat tortillas. I will double the recipe next time b/c it was great for lunch the following day.
Absolutely amazing! This was super easy and are the best tasting enchiladas I have ever had. This would be great for entertaining too! Easy to make some of the ingredients ahead of time and throw together.
I guess I am in the minority. I thought these were OK. SKIP THE CHICKEN BROTH STEP! All this did was make the tortillas fall apart and turn into mush. If your tortillas are fresh, I don't know that you need to do anything but fill them. The flavor was good, but trying to put them together with the wet, slimy, and falling-apart tortillas was gross. Also, this was a really expensive recipe to make. Rotisserie chicken - $6.99, salsa verde - $5.89, queso fresco - $6.00. Yipes.
I've been looking for a light, chicken enchilada recipe for a really long time, and I think I've finally found a keeper! These were really good! I didn't do the chicken broth step, and just microwaved them in a moist paper towel instead. That worked fine. I took the advice of some others and added a little extra salsa verde to the chicken mix. They were nice and spicy - awesome! The lime really makes it. I'm always on weight watchers, and this fit nicely into their meal plan. Will DEFINITELY keep this recipe for a long time.
Really good variation of the usually extremely fat laden sour cream enchilada. I would be very careful not to let the tortilla sit in the broth for too long and to use fresh tortillas to avoid disintegration.
EXCELLENT!! I make them for friends and family and always get asked for the recipe. Thanks for the recipe Cooking Light!!
Wow! The pan was emptied in record time! Don't skip the few splashes of lime juice, it really brightens the already great flavor. When softening tortillas, I always lightly dampen a clean tea towel and wrap about a dozen of them in the towel. I then microwave the tortillas (about 15-30 seconds.) They come out nice and pliable. I have never had queso fresco before, and I ended up nibbling on a big chunk of the wheel - yum!
Oh my gosh- this dish is a smash everywhere we take it! We have shared it with family at birthday dinners and get-togethers, I am quite excited to share it with our party of 50 for Cinco De Mayo! I absolutely would stick with the corn tortillas- don't let the first few that break discourage you, keep on trying and you will get it right. After a while, you'll be rolling them like a pro! The corn is much better than the flour tortillas in this recipe. If you want to improv- go for it! I threw in heaps of garlic in my salsa (which I mixed in the blender) and it rocked!
My husband and I really liked this recipe... the kids, not so much. Well, they liked the flavor but said it was too spicy. I would definitely make this again though
Yum! Very easy and very good. I did add an extra cup of chicken to the filling, and after reading reviews here, I added all of the salsa verde. I used high fiber tortillas (21g -- very filling) and, as always, skipped the broth step. There was no problem with the tortillas as a result. I'm making this again tonight.
This recipe was perfect. The only change I made to it was adding 1/4 cup of salsa verde to the chicken filling for a little more spunk in the flavor. I'm adding this to my favorites for sure! Very light, very delicious.
Fantastic! I double this recipe for our family of 2 teenage guys, my husband and me. I have used flour tortillas as well as corn tortillas...great with either. I serve with refried black beans, tortilla chips and homemade guacamole. Have made several times and will continue to make!
Loved it! Very good. Barbecued the chicken and it delicious. Everyone loved it!
mmm, these enchiladas are delicioso! i usually use half cream cheese, half light sour cream instead of all cream cheese mixed with chicken. i also used 2% sharp cheddar and have left off the chili powder with no negative results. oh, and i use flour tortillas b/c my boyfriend doesn't like corn tortillas. we just dip them in the broth for 2 seconds so they don't get too soft.