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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 28, 2006

      These were delicious enchiladas. They are rich and cheesy, and very filling. I substituted a 14-1/2 oz. can of undrained, "petite diced" tomatoes for the fresh tomatoes. Also, I topped the enchiladas with Mexican 4-cheese blend cheese. My family loved these and I will definitely be making them again. Thank you for sharing this wonderful recipe.

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    • on January 23, 2011

      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.

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    • on February 10, 2010

      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.

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    • on January 08, 2008

      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.

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    • on October 29, 2006

      Tender, creamy and just enough spice to satisfy.This is very easy to assemble. I used canned chopped tomatoes drained, and eliminated the green pepper (they don't agree with me)and chili powder instead of cumin and the result was a red sauce that was delicous.Take the time to cook it down to a medium thick sauce. The combination of the fresh cilantro and other veggies makes it all good and earned my 5 star rating. Served with dollops of sour cream and sliced avocados. Next time I will double the sauce recipe for dipping chips.

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    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
    Total Fat 58.6 g
    Saturated Fat 28.2 g
    Cholesterol 163.6 mg
    Sodium 2122.4 mg
    Total Carbohydrate 132.4 g
    Dietary Fiber 10.1 g
    Sugars 12.7 g
    Protein 59.9 g

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