No ImageGreen Chile Enchiladas

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  1. Jen

    There were a great way to feature the Anaheim peppers that my husband grows. I went the easy route and used canned green enchilada sauce. My family of four finished the whole pan. We liked them so much I’m making them again tomorrow!

    xxxxxyyyyy

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  2. JEANETTE

    I know this IS an old post, but hopefully you can reply.
    1. Can this be made a few hours ahead of time then refrigerated, then cooked? I’m thinking that the tortillas are going to be mushy. Would you increase the cooking time?
    2. I have roasted, peeled hatch chiles in the freezer. I want to add chicken to the enchiladas. Since the hatch Chile’s are HOT, would it be better to dice them and add them to the chicken instead of using an entire slice in the wrapped tortilla?

    Thanks much, Elise. Ive been looking for a good green chile enchilada recipe and this one looks like a winner!

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  3. Lisa

    You guys have so many great enchilada recipes and I love them all! My daughter is a vegetarian so I often make these for a mid-week dinner. Terrific flavors. Thank you!

    xxxxxyyyyy

  4. Diana

    My husband lived in Mexico for 2 years so he’s developed quite a snobby Mexican food taste. This is his most favorite recipe that I make. Every time I make these (which according to him isn’t often enough) he declares it belongs on a restaurant menu. We double the sauce and put half in the freezer so it’s not as much work. But totally always worth the work.

    xxxxxyyyyy

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  5. Bracamontes G.

    Esta receta esta encantadora, deliciosa y muy facil de preparar.
    Gracias Simply recipes.
    Gabriel Bracamontes de Guadalajara Mexico.

    De nada, Gabriel! ~Elise

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