Chicken and Summer Vegetable Enchiladas Verde

This recipe features our favorite summer vegetables, but feel free to swap in others as you wish. For a vegetarian version, substitute 1 cup of additional vegetables for the chicken.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Chicken and Summer Vegetable Enchiladas Verde
Review 1 for Chicken and Summer Vegetable Enchiladas Verde
5 out of 5
5 out of 5
CookinNorCal
SF Bay Area, CA
August 14, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Absolutely perfect enchiladas!
August 14, 2012
I've eaten/made enchiladas all my life...&, I LOVE this recipe! The tortilla prep is perfect - keeps them light but pliable sans microwaving them w/just enough oil so they don't sog in the sauce. The mixture of chicken (a use for the last of that rotisserie chicken!) and veggies keeps it light and is a delicious variation on the more traditional version; the green sauce is bright and fresh ( but, won't lie: I also made variations of this recipe using red sauce, varied the type of cheese, & some variation of the filling mixture..all GREAT). The prep of cooking the veggies before filling the tortillas decreases moisture so they won't sog the tortillas either and the tepid-to-warm temperature of the filling helps makes the whole thing bake up pronto.
I highly recommend this recipe; + most reasonable tweaks you might make that keep the original premise of the recipe in mind (light, pre-cooked filling mixing veggies, cheese and cooked meat....or not) should work.
Cudos to the WS kitchens.
Review 2 for Chicken and Summer Vegetable Enchiladas Verde
5 out of 5
5 out of 5
martawillcox
,London, UK
June 26, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great for a crowd!
June 26, 2012
I made this for a Sunday lunch and it was a big hit. I was worried that people wouldn't fill up on the enchiladas alone but everyone seemed satisfied!
I had to use red enchilada sauce as the grocery store didn't have green. It still was very tasty!
I also pre-cooked a few chicken legs and tore up the meat to use.
Wonderful combination of flavours and textures. I would definitely recommend!
It took me around 1 hour 20 min to prepare, including tearing the chicken off of the pre-cooked chicken. Enjoy!
Pros: Easy, Impressive, Will Make Again
Cons: Lengthy
Review 3 for Chicken and Summer Vegetable Enchiladas Verde
4 out of 5
4 out of 5
Margotw
,Sarasota
,FL
June 19, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Great dinner
June 19, 2012
This recipe was tasty and easy to prepare.
I did make a few changes. I used chopped rotisserie chicken to save time and subbed in flour tortillas and red enchilada sauce because of family preference.
I also warm my tortillas in a hot frying pan prior to adding the filling to make them crispy. I think this will be a hit with my young nieces. The corn gives the dish a sweet flavor.
Pros: Kid-Friendly, Healthy, Appearance, Adaptable, Will Make Again