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Verde Chicken Enchiladas

Verde Chicken Enchiladas recipe
photo by:kraft
Homemade enchiladas with fresh-tasting salsa verde on a weeknight? Yes, you can!
10 min
30 min
6 servings
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Great product, would make again. Had to try a couple stores to find this flavor of Recipe Makers. Used white corn tortillas, made sure paper towels were very damp for warming and had no issues with cracking. Not too spicy, just the right amount of flavor. Husband is very particular about Mexican dishes and loved this one.
This enchilada dinner was very good. Easy to make when you don't have a lot of time to prepare the real deal. I had the same problem with the corn torillas splitting but stuffed them, rolled them and baked--you would have never known. I will try flour tortillas next time. I highly recommend tryig this product if you haven't already.
Very filling as I only made 10 of the 12 and made each one a little bit bigger. Very easy to follow directions and easy to assemble. I too used the crockpot to cook the chicken and then shredded it as I took it out. A little bit spicier than I would normally eat but my husband loved it. Served with sour cream and Rice a roni Mexican rice.
I agree that the corn tortillas split when I tried to roll them, but I stuffed them in the pan anyway - they still tasted delicious! The one thing I did was add a big handful of shredded cheese to the chicken mixture, then used the rest of the cheese on top. My whole family LOVED them!
I made this using flour tortillas instead of corn tortillas (hubby got the wrong ones by accident) and I was very pleased with it! I added a little cheese inside before I rolled them up and then added the cheese to the top as well. It was super easy. I boiled the chicken breasts instead of using rotisserie chicken and then just shredded it by hand. There was amazing flavor to both the sauce and the chicken! I also added sour cream to the top afterwards. I will be making this again! It was delicious!
I have made this recipe twice and plan to keep the mix on hand. My family likes it. As someone has mentioned the corn tortillas are prone to tear. I will try the flour ones.
These enchiladas were so simple and very tasty! The filling sauce tastes very similar to the yummy sauce inside of a Taco Bell quesadilla! I will be making them again soon!
The Kraft Recipe Makers Verde Chicken Enchiladas were very easy to make! I used 3 chicken breasts and put them in the slow cooker to have them ready in time for dinner. After the chicken was done the enchiladas were ready in 30 minutes, 20 minutes cooking time. I used 10 flour shells a little bit bigger than 10 inches and they fit perfectly in a 13x9 pan. I topped half of them with cheese and the other half no cheese. They tasted really good, my whole family loved them, and they're hard to please! The enchiladas were very filling! I bet you could freeze these and would make a great snack or quick meal heated in the microwave or oven.
The sauce for this is excellent! Corn tortillas just don't hold up well, next time I would use flour, or maybe just layer instead of roll. But over all it was pretty good.
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