Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Fred's Green Chile & Chicken Enchiladas Recipe
    Lost? Site Map

    Fred's Green Chile & Chicken Enchiladas

    Fred's Green Chile & Chicken Enchiladas. Photo by Bayhill

    1/1 Photo of Fred's Green Chile & Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs 30 mins

    30 mins

    Ridgely's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large heavy fry pan or skillet, melt the butter over a medium heat.
    2. 2
      Add the onion and the garlic.
    3. 3
      Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
    4. 4
      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).
    5. 5
      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.
    6. 6
      Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
    7. 7
      Fill the pan with the rolled tortillas.
    8. 8
      Pour the sauce over all.
    9. 9
      Combine the soup and cream and pour over all then cover with the shredded cheese.
    10. 10
      Bake in preheated 350°F oven for 30 minutes.

    Ratings & Reviews:

    • on January 23, 2011

      45

      Very good. It only ended up making about 8 enchiladas. I only used one can of mushroom soup and I think that was more than enough. I think with two cans it would have been way over creamy. All in all, I thought they were very good. Tasted like good family Mexican restaurant enchiladas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      I made half a recipe, used shredded pulled pork but made the rest as written. Great flavor and I loved the sauce. It is a very filling recipe and we only ate half a one each. Served with Mexican Salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2008

      55

      This was a really awesome recipe, I loved it. Its nothing like I've made before and to be quite honest, its not what I was really looking for, but it came as a great surprise. The only mistake I made was not rolling up the enchiladas, I was low on time so I just made it as a casserole, tortillas (I used corn), chicken, sauce mixture, mushroom mixture, cheese and on, on it went until the dish was full. It was really good but at the end it had too much liquid, so next time, I'll follow the recipe as is! The sauce mixture is what really makes these enchiladas so great and I bet this mixture would go great in MIGAS, its a very popular breakfast down here in South Texas, so come Saturday morning, I'm going to give it a try; I can't wait. I also didn't cook the mixture for 1 hour, again I was short on time, it simmered for only 30-40 min and it still came out great! Thanks for this recipe, my DH and I will be using it over and over again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Fred's Green Chile & Chicken Enchiladas

    Serving Size: 1 (571 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1299.4
     
    Calories from Fat 528
    40%
    Total Fat 58.6 g
    90%
    Saturated Fat 28.2 g
    141%
    Cholesterol 163.6 mg
    54%
    Sodium 2122.4 mg
    88%
    Total Carbohydrate 132.4 g
    44%
    Dietary Fiber 10.1 g
    40%
    Sugars 12.7 g
    51%
    Protein 59.9 g
    119%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites