Chicken Verde Enchiladas

never been too fond of enchiladas but this will be my recipe now !!!!   poached chicken breasts in broth.     made up the steps thru adding the chicken to mix.  next day warmed it up in micro then added tomato, sour cream and avocado.  (had to use wholly guacamole due to bad avocados at grocery)   i used 1/4 c mix in the tortilla and came out perfect with putting a cup in the dish.   baked uncovered for 20 min at 350.    served with mashed black beans and corn....  yum !!!  

Made these for dinner last night.  It was delicious.  The avocado and sour cream mixed with the salsa verde and other ingredients gave the dish a smooth and creamy texture with a kick (not too spicy).  I used blue corn tortilla which gave it a different flavor.  Its a great dish to make with the left over rotisserie chicken!  Definitely will make this again!

Made to recipe except used regular chipotle-cheddar cheese on top.  Excellent.

I've found my new go-to recipe for enchiladas.  I made this exactly as written tonight.  Everyone loved them and they were surprisingly filling.  But these can also be easily modified using other shredded meats - beef, pork, etc., and switching up the salsas.  I will definitely be making these often.

These were sooooooo yummy! I did make a few changes--left out the cilantro (personal preference) and used flour instead of corn tortillas (another personal preference) and it was still amazing! I'll also say that I couldn't believe everyone's comments that it took about an hour--but it did take me about 40 minutes. It looks like it would be so quick but all that chopping takes a while. Lastly, I wasn't sure about just putting cheese on top without any type of sauce (all the other enchiladas I've made called for putting a green or red sauce on top) but honestly, they cheese was what made it so good. It gave it a crispy topping that was a great compliment to the filling. We will be making these again and again. Also, on a side note we used left over grilled chicken breasts (bone-in)  for the chicken. 

The avocado folded into the stuffing was the tipping point for me. This was so creamy and cheesy, I never in a million years would have guessed this came from a cooking light magazine. I love this dish!

Delicious & easy to make!!! I threw mine into the oven for 20 minutes to meld everything together.

LOVE these! Easy and delicious, not to mention colorful. I used chopped cilantro leaves and stems after chopping endless stems the first time, but otherwise made as written with the addition of a small amount of cooked corn I had lying around. I am expanding recipe to feed 10 at a dinner party tomorrow and am confident they will love it. Will serve with homemade retried beans.

This recipe is delicious and easy to make. It did take me about 25 minutes to make the dish but I bought chopped tomato and onions, I defrosted rotesserie chicken which I had already shredded and used scissors to cut my cilantro stems from the bottom of a full bunch of cilantro which my husband had prewashed earlier. I followed the recipe with the following deviations: I used tomatillo salsa, a mix of shredded chicken breasts, legs and thighs, halved the jalepenos, used lower fat mexican blend cheese and decided that the sauce tasted so good without the avocado, I put my avocado on a side salad. You can make this meal fast if you have shredded your chicken in advance and buy chopped tomato and onion.

THIS WAS SO GOOD. Best enchilada recipe I have tried yet. We did use my boyfriend's homemade salsa verde which was probably better than bottled would be, but regardless, I would make this again and it turned out BEAUTIFUL. The avocado in it is so good, as are the tomatoes. I also feel like the portions were appropriate—in the past, some of the light enchiladas I made didn't make large enough enchiladas for the serving size to be filling. These were just right. I'd serve for company if I were having a Tex Mex dinner. Also just the right amount of heat for me.