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Chicken Enchiladas with Creamy Green Sauce

This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.

Source: Everyday Food, May 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

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351
  • Gailmarie06
    14 OCT, 2008
    so easy to lighten this up and still get all the flavors... I used skim milk and light sourcream and added the green salsa to make the mix light cheese to top... very good..and I have lost 50 lbs doing this type of thing... enjoy
    Reply
  • chichef
    13 OCT, 2008
    I really enjoyed this recipe. I replaced jack cheese with chihuahua cheese for a more authentic flavor. The enchiladas were delish!
    Reply
  • Cranberry07
    10 OCT, 2008
    Delicious! I made my own green sauce with tomatillos, and added a bit more chicken to make about 15 enchiladas, we LOVED these.. I can't stop eating them!
    Reply
  • LavenderLinda
    9 OCT, 2008
    loved it! So did my family. I did half the cheese on the top, but did indulge in the cream!
    Reply
  • MarusQuarkus
    9 OCT, 2008
    You can use condensed milk - regular, low fat, or fat free - instead of cream. Also ondensed fat free milk in gravy cuts the calories significantly.
    Reply
  • MarusQuarkus
    9 OCT, 2008
    You can use condensed milk - regular, low fat, or fat free - instead of cream. Also condensed fat free milk in gravy cuts the calories significantly.
    Reply
  • spiceykat
    9 OCT, 2008
    I think your receipe has too much fat. This can be a delicious dish if you substitute low fat cottage cheese for much of the Jack cheese (2 C cottage) and eliminate all of the heavy cream. I add a cup of chopped zucchini for more flavor and a little moisture.
    Reply
  • melodyiggy
    22 SEP, 2008
    I've made this several times for my family and they loved it, this is a great recipe
    Reply
  • KIMMII
    19 AUG, 2008
    The second time I made this recipe I boiled a whole chicken and roasted the garlic in a little olive oil. I also did not have time to do each enchilada instead I placed 6 of the tortillas on the bottom of a 9x13 pan placed chicken mixture on top and placed the remaing 6 tortillas on top and pour the sauce on top and cheese on the sauce a pretty easy casserole when your in a hurry.
    Reply
  • steph323
    13 AUG, 2008
    The last time I made this, I poached boneless-skinless breasts in chicken broth with the garlic cloves and a bay leaf -- the chicken stayed jucier than when I roasted it as the recipe recommends. And a hint for the health-concious: I used fat-free 1/2
    Reply

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