Ready in 1h
Try this Green Chile Chicken Enchiladas recipe, or contribute your own.
Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired. Posted to CHILE-HEADS DIGEST V4 #057 by Judy Howle
Tammylucas 4y agoTried this for lunch today and it was a big hit! Great recipe
Czwhiz 4y agoI used a rotisserie chicken from Costco and sprinkled the chopped up pieces with cumin, black pepper, and red pepper. I used the larger can of green chillies too. Other than that, I followed the recipe and served with lettuce, avocado and fresh salsa. Easy. Very filling. Makes a lot. Everyone loved it.
Valerie411 4y agoVery tasty! Simple to put together
Emulley 4y agoMy five year old asked for seconds , then asked if we could have it every night for dinner
jeff1000 4y agoThe whole family liked it! That's unusual. I don't know what kind of green peppers I was supposed to use (fresh or canned?) but I used the canned Ortega green peppers (7 oz) and it came out great.
pkaufman 4y agoDelicious!! Whole family enjoyed them. The sauce was sooo good!
CCheryl 6y agoExcellent'e,,,Yummalicious, thanks for sharing, CCheryl