Green Chile-Chicken Enchiladas

This is a family favorite but the sauce is a lot of work and very mild. I usually add a couple jalapenos and use pepper jack cheese.
The link to the sauce recipe is broken--glad I made a hard copy.

Too much work for so little taste.

I thought these were pretty bland, considering all the time that went into making the sauce. I used poblano chiles since my market didn't anaheim. The sauce itself was good, but overall this recipe was blah. Next time, I would add more spices and garlic into the chicken mixture, and will use spicier chiles for the sauce for more of a kick. Next day for leftovers, I put medium salsa on top with a dollop of sour cream and it they were much better to my taste buds.

This recipe is perfect for someone who lives outside of the US and can't just buy green chile sauce nor even tinned (canned) green chiles in a supermarket. I was able to make my own green chile sauce using the linked recipe. It's difficult to find Anaheim chiles where I am and the green chiles I used were a bit hotter than Anaheims; however, they weren't too hot for us. The sauce was rather tasty. (I did make it the night before, though, as I thought it might be time consuming.) I wound up adding black olives (sliced) to the mix because I could, and I'm glad I did -- I think they added to the whole thing. The tortillas worked fine; I'm not sure how there could be a problem with them falling apart unless the tortillas were rather dried out. My British husband loved the dish and this ex-pat Coloradan had taste of home. I served the enchiladas with a big side salad, and that was all we needed.

These were a hit with the entire family! I made the green chile sauce over the weekend as well as used some leftover grilled chicken from the night before. With that prep out of the way, it made for a super fast "go to" weekday meal! I did add a little of the green chile sauce, salt and pepper, and some less fat cream cheese in the chicken mixture. I just reduced how much sour cream I used to make up for the difference. I highly recommend!

Living overseas I often miss New Mexican food, and these enchiladas are a taste of home. I rarely have chiles, so I either use canned green enchilada sauce combined with canned green chiles (they work when they're all you have!), or I make my own red chile sauce which also works well with this chicken mixture. I always pass the tortillas through the sauce first, and they are less likely to break. Sometimes I make them rolled or sometimes stacked (lasagna style), which is also a New Mexico thing. I've also made with flour tortillas instead of corn. It's a versatile recipe!

This is one of the worst recipes I have ever made from Cooking Light. I was very surprised. I didn't change one thing about the recipe and we found it to be very bland and boring. The enchiladas fell apart and it looked terrible on the plate. My family agreed that there is rarely a recipe that I try that doesn't work and this one just didn't work. Plus, it was extremely time consuming. Extremely disappointed!

Agreed it was a little time consuming to make the green chile sauce but well worth it! It was very good and I would make it again.

This recipe is a little time consuming, however the taste was worth the work. I made it according to the directions, except I added just "a little" more of the cheeses. I came up a little short on the sauce, I rechecked everything and used the correct amounts and correct cooking time so I'm baffled there. I served this with a packaged taco rice. A great dish, with great taste.

This recipe is a family favorite! As a busy working mom, I skip the sauce from scratch and use a 28-oz can of La Victoria Green Enchilada Sauce instead. I use the raw onion, making sure it is very finely chopped. I do have issues with the corn tortillas splitting - I'm thinking about moistening them in the enchilada sauce before rolling up the tortillas next time. Even with split tortillas, though, this recipe tastes authentic and delicious. I serve the enchiladas with salsa, sour cream and refried beans. Guacamole and fresh cilantro would also make nice finishing touches. This recipe can also be easily frozen. Bake one dish and freeze the other one prior to baking. Thaw in the refrigerator for a day and pop in the oven for 25-30 minutes. Perfection!

Yum! But what can I say, I've been eating the outrageously-fatty version of these my entire life. In all honesty, these really weren't a far cry! I think not frying the tortillas in oil cut out a LOT of unnecessary fat, and not using so much cheese. I used pre-baked chicken (but still simmered in chicken broth mix) and I used my La Victoria store-bought sauce (to remind me of the fatty ones) - calorie count is the same as the homemade sauce. If you want to make this quicker I highly reccomend it. That said, next time I'll probably try making my own for the heck of it. In all, a classic, delicious dish that you cannot pass up! Comfort food all the way! :)

These were really good. My boyfriend raved about them. It was time consuming to make but I really enjoyed making them. I didn't feel the onion in the chicken mixture needed to be sauted first. The only problem I had is that 6 chiles for the green chile sauce was way more than I needed for the recipe, but maybe I just got especially large peppers. I will definitely be making these again. I served them with white rice that I cooked in some chicken broth and mixed in some pico de gallo.

Time consuming, but worth it, and easier if you follow their recommendation to prep the green chile sauce and chicken the day before. Made exactly to recipe, using the strained, reserved chicken broth for CL's Venison, Sausage & Black Bean Chili. Recommend serving some of the chile sauce at the table, warm -- it's that good..