Back to Chicken Enchiladas Salsa Verde All Reviews for Chicken Enchiladas Salsa Verde - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 chicken_enchiladas.jpg
Ingredients Ingredient Checklist 3 cups Green Sauce 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam 4 cups shredded chicken (from a 3-pound poached chicken) 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese 3 to 4 cups shredded romaine lettuce, washed and dried 6 radishes, trimmed and sliced 1 teaspoon white vinegar Coarse salt and freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 chicken_enchiladas.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
chicken_enchiladas.jpg
chicken_enchiladas.jpg
Ingredients
Ingredients
- 3 cups Green Sauce 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam 4 cups shredded chicken (from a 3-pound poached chicken) 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese 3 to 4 cups shredded romaine lettuce, washed and dried 6 radishes, trimmed and sliced 1 teaspoon white vinegar Coarse salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees.
Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
Reviews (7)
Add Rating & Review 36 Ratings 5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
Reviews (7)
Add Rating & Review 36 Ratings 5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
Add Rating & Review
36 Ratings 5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
36 Ratings 5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
36 Ratings 5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
5 star values: 12 4 star values: 10 3 star values: 12 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 02/25/2014 Here's your recipe, tkayfree: http://www.marthastewart.com/336764/chicken-enchiladas-with-creamy-green-sau Martha Stewart Member Rating: 1 stars 12/01/2013 I gave this one star because I made this recipe and saved it to my recipes and suddenly the ingredients are completely different. I am fine if there is more than one recipe for chicken enchiladas, but don't love that the recipe I made is being replaced by a different one. The recipe I used called for mixing tomatillo salsa with heavy cream and cooking and shredding your own chicken. It was insanely delicious! A huge hit. Everyone loved it. I only made it once, would love to make again. Martha Stewart Member Rating: Unrated 05/16/2012 this recipie was really with a winner with my family and will be on our menu often. It was loved by all ages. I often cook for 12 so this is very economical as well. Thanks LSQ! . Martha Stewart Member Rating: Unrated 05/15/2012 On tasting the tomatilo sauce I was a bit concerned that this may not turn out. As I was putting it together and got extra sauce on my fingers I licked them, of course I washed them before preceeding with rolling the others, and the taste came together. It was bright and tangy like it had some sort of citrius. With the salad it completed the whole meal. Delish Martha Stewart Member Rating: Unrated 01/04/2011 I poached a local chicken today and made this tonight for my family with a side of beans and rice. We thoroughly enjoyed it! Thank you! Martha Stewart Member Rating: Unrated 01/02/2011 It was really delicious! I liked that the green sauce was very fresh tasting, and didn't call for any cumin! My older son doesn't usually like "Mexican" food, and looked disappointed when he heard I was making enchiladas. But he was the first to go back for seconds! I think next time I may add 2 serrano chillis, instead of 2 jalapeno and 1 serrano, I'll do 2 serrano and 1 jalapeno. I also substituted a Mexican blend of cheese (in the zip bag) for the white cheese in the recipe. Martha Stewart Member Rating: Unrated 10/19/2010 My husband and I enjoyed this dish - it is a keeper! I skipped making the Green Sauce and instead used Safeway Food Store Brand label for Salsa Verde, which was flavorful and spicey. I did the chicken making chicken salad and Chicken Dumplings with the broth, Delicious and economical. Thank you, Lucinda.Martha Stewart Member
Rating: Unrated 02/25/2014
Here’s your recipe, tkayfree: http://www.marthastewart.com/336764/chicken-enchiladas-with-creamy-green-sau
Rating: Unrated
Rating: 1 stars 12/01/2013
I gave this one star because I made this recipe and saved it to my recipes and suddenly the ingredients are completely different. I am fine if there is more than one recipe for chicken enchiladas, but don’t love that the recipe I made is being replaced by a different one. The recipe I used called for mixing tomatillo salsa with heavy cream and cooking and shredding your own chicken. It was insanely delicious! A huge hit. Everyone loved it. I only made it once, would love to make again.
Rating: 1 stars
Rating: Unrated 05/16/2012
this recipie was really with a winner with my family and will be on our menu often. It was loved by all ages. I often cook for 12 so this is very economical as well. Thanks LSQ! .
Rating: Unrated 05/15/2012
On tasting the tomatilo sauce I was a bit concerned that this may not turn out. As I was putting it together and got extra sauce on my fingers I licked them, of course I washed them before preceeding with rolling the others, and the taste came together. It was bright and tangy like it had some sort of citrius. With the salad it completed the whole meal. Delish
Rating: Unrated 01/04/2011
I poached a local chicken today and made this tonight for my family with a side of beans and rice. We thoroughly enjoyed it! Thank you!
Rating: Unrated 01/02/2011
It was really delicious! I liked that the green sauce was very fresh tasting, and didn’t call for any cumin! My older son doesn’t usually like “Mexican” food, and looked disappointed when he heard I was making enchiladas. But he was the first to go back for seconds! I think next time I may add 2 serrano chillis, instead of 2 jalapeno and 1 serrano, I’ll do 2 serrano and 1 jalapeno. I also substituted a Mexican blend of cheese (in the zip bag) for the white cheese in the recipe.
Rating: Unrated 10/19/2010
My husband and I enjoyed this dish - it is a keeper! I skipped making the Green Sauce and instead used Safeway Food Store Brand label for Salsa Verde, which was flavorful and spicey. I did the chicken making chicken salad and Chicken Dumplings with the broth, Delicious and economical. Thank you, Lucinda.
All Reviews for Chicken Enchiladas Salsa Verde
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Enchiladas Salsa Verde
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
