Comments on: Creamy Verde Chicken Enchiladas

By: jamminjamie

jamminjamie — Sun, 19 Feb 2012 18:33:24 +0000

Lots of filled creamy chicken in a flour tortilla. This was good but next time I will leave out the mushroom soup and use corn tortillas.

By: slaright

slaright — Tue, 29 Mar 2011 23:38:01 +0000

So full of flavor, delicious, easy!
I followed your recipe as is but with 2 changes, I also made my own green enchilada sauce (I have a freezer full of Hatch chilies!)
And, instead of cooking the chicken in the crockpot(I didn’t have 2 extra hours), I boiled chicken in plain water, shredded, then placed in a stovetoppan and added the 2cups of green salsa and let simmer for 15min.
The creamy mixture is SO good by itself…I kept stealing bites! WONDERFUL, DELICIOUS RECIPE. THANK YOU!

By: slaright

slaright — Tue, 29 Mar 2011 23:27:50 +0000

DELICIOUS! The creamy chicken mixture is sooo good, I’m going to use it for Tostadas on Thursday, it would make a great dip as well! Thank you for the AWESOME recipe!

By: sheal

sheal — Wed, 05 May 2010 05:01:55 +0000

Sorry csmdsailor–I don’t get on here as often as I should. To answer your question, I usually use a homemade tomatillo sauce that my husband makes. I haven’t made it myself yet, so I can’t give you the recipe. However, I have used the canned sauce at times in the past and it turns out well, too. I will try to post a tomatillo sauce recipe sometime soon. Good luck!

By: csmbsailor

csmbsailor — Thu, 22 Apr 2010 21:53:45 +0000

This looks awesome, but I have a question. Do you make or buy your green enchilada sauce?

By: armywife2009

armywife2009 — Fri, 01 Jan 2010 16:08:20 +0000

making this right now!! It smells amazing