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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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  • Poetria
    12 AUG, 2008
    I cut up the cilantro and add it to the sauce mixture and let it set for about an hour while the chicken is cooking. I added cumin to the finished dish as well. Lime juice would also go well with this. Everyone I've made it for raves about it!
    Reply
  • amymc
    25 JUL, 2008
    Has anyone tried to freeze this dish?
    Reply
  • ChristineDesigns
    23 JUL, 2008
    I use a similar recipe without cream
    Reply
  • dorian
    23 JUL, 2008
    OPS...YES HEAVY WHIPPING CREAM IS HEAVY CREAM FAR AS I KNOW... THAT'S WHAT I HAVE ALWAYS USED...RECIPES TURN OUT PERFECT. ALSO...MEXICAN CREMA IS REALLY GOOD TOO...
    Reply
  • dorian
    23 JUL, 2008
    A good sub for the heavy cream would be a can of cream of chicken soup mixed with a 1/8 - 1/4 C of non-fat sour cream...AMY'S ORGANIC CR OF CK SOUP AND TOFUTTI'S SOUR CREAM IS EXCELLENT. Also look for the HEAVY CREAM in pint or quart in the refigerator section of your local store...paper carton...hope this helpful...NAPA-CA
    Reply
  • cartar
    23 JUL, 2008
    the heavy cream, is that heavy whipping cream or something else? i have another recipe that calls for heavy cream and the only thing i saw in the dairy dept. was heavy whipping cream. i saw where half and half was used instead, does it give the same results? someone out there let me know. thanks a bunch cartar
    Reply
  • MrsGoChay
    23 JUL, 2008
    I wish for 2 things: that there was nutritional information on these recipes and also that there were options for lower fat versions. Cream? Really? Good grief! I'd like to make this; I think my husband might really like it but we can't handle all the fat in this. I sometimes substitute non-fat evaporated milk for the cream in recipes. I would also look for a reduced fat cheese option.
    Reply
  • kathryn50
    23 JUL, 2008
    I have made various renditions of this for years. one thing i do is to use boneless/skinless breast and cook them first IN salsa [red or green] before shredding [stays moist and tasty and avoids the oven!]. I also had jalapenos [depending on who is eating] and red or green salsa, pepperjack, shredded cheddar mix, light sour cream and do it in layers. have also added refried beans or black beans [drained] with cheese on top- SO YUMMY AND LOVED BY ALL!
    Reply
  • tenaya
    22 JUL, 2008
    I used sour cream instead of heavy cream and boiled my chicken in seasoned water then shredded. To make this even easier, tear the tortillas into strips and layer with sauce and chicken like a lasagna. Muy delicioso!
    Reply
  • marshaflanigan
    22 JUL, 2008
    Campbell's makes a cream chicken verde soup that works well in a similar recipe. I use shredded pepper jack cheese to kick it up. Cream of chicken soup with chopped green chilis and jalapenos to tastealso works. Serve with shredded lettuce, dice tomatoes, slice black olives, sour cream and gucamole on the side and black beans mixed with whole kernel corn, diced onion and diced tomato and picante sauce to taste for a pretty presentation.
    Reply

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