fred s green chile chicken enchiladas

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This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!

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Ingredients [?]

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  • add   1 can whole green chilies
  • add   2 tablespoons fresh cilantro
  • add   1/2 cup heavy cream or half-and-half cream
  • add   3-4 cups shredded cooked chicken
  • add   5 tomatoes, skinned and chopped (I don't remove the skin when I don't have the time)
  • add   1 green bell pepper
  • add   1/8 teaspoon cumin
  • add   1 cup chicken broth
  • add   2 cans cream of mushroom soup (can use lower fat version)
  • add   2 tablespoons butter or margarine
  • add   1 medium white onion
  • add   12 large flour tortillas
  • add   1 (8 ounce) can of chopped green chilies
  • add   3/4 lb monterey jack cheese
  • add   1-2 cup longhorn cheese or medium cheddar
  • add   1-2 clove garlic


  1. In a large heavy fry pan or skillet, melt the butter over a med.
  2. heat.
  3. Add the onion and the garlic.
  4. Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
  5. Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
  6. Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
  7. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
  8. Fill the pan with the rolled tortillas.
  9. Pour the sauce over all.
  10. Combine the soup and cream and pour over all then cover with the shredded cheese.
  11. Bake in preheated 350 degree oven for 30 minutes.