Erin, I enjoy alot of your recipes, thank you for sharing them! I was wondering what the sodium content is per serving in this Green Chile Chicken Enchiladas recipe?
Hi Brenda! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Hi Erin: I love your blog, and this recipe has been a staple for our house for years!! Thank you so much for sharing. I was wondering, does this freeze well? I was thinking to freeze in the pan but without the enchilada sauce. I apologize if you’ve stated this elsewhere; I didn’t see it in the post.
I’m SO happy that you’ve enjoyed it, Sarah! This recipe does freeze well. I recommend cooking the recipe completely, then letting it cool before freezing. Let it thaw overnight in the fridge before reheating, covered, in the oven until hot. I’d use the same temperature, 350 degrees F, when you’re reheating.
These are so delicious! I made my own green chile enchilada sauce, but otherwise I followed the recipe. The fat-free Greek yoghurt works so well in this recipe; none of my family could tell it wasn’t sour cream 😂
I made these last night and they were a hit! But – the standout is the tomatillo sauce from your cookbook, which is not included on the blog? For those readers who do not yet have Erin’s cookbook, buy it and make these with the green enchilada sauce in the book. It’s really easy and tastes great. I live in TX and my husband and kids are native Texans and they loved it.
I forgot to buy canned green chilis, but I had half a leftover poblano chili from the tomatillo sauce and a can of Ro-tel (because, um, Texas), so I substituted those. Slightly different flavor, but still great.
Yummy!!!! I substituted beef for the chicken when preparing the Green Chile Chicken Enchiladas. Can you freeze the beef-yogurt mixture to use later? Also could you freeze leftover enchilada sauce?
Thanks,
Billy
Hi Billy! I have never tried freezing the beef-yogurt mixture, but I have frozen the enchilada sauce. You would freeze it up to 3 months then thaw overnight in the refrigerator. Hope this helps!
Was gifted this dish to heat up and serve at home by a friend. I was very surprised that you use flour tortillas. The flavor of the dish was outstanding, but the tortillas were mushy and made the dish really heavy. I suggest that corn tortillas be used to lighten it up.
BTW, these were made from your cookbook, which I gifted to my friend last Christmas.
I made these the other night and they were so good! I did substitute corn tortillas. I finally learned to put a damp towel on the tortillas and microwave them a minute or so to avoid them splitting before filling and rolling. I also had a bit of cottage cheese sitting in the frig so I added that into the cheese mixture. I used Las Palmas green enchilada sauce and two cans of diced Hatch green chilies. They were a bit spicy, but we like that! Thank you.
I purchased the Erin’s cookbook and this was the first recipe that I made! It came out amazing! My very first time marking enchiladas. I came here to this website to view the nutrition label (I wish the cookbook had the nutrition labels), and I had to leave a comment about how good this meal is!
Erin, this is the best- I have made this a few times now. My question- I plan on making this Christmas Day for a lunch gathering. Can I make any of this a day in advance to say me the prep time?
Thanks!!
Hi Carolyn, Absolutely! You can even freeze these fully baked, or unbaked. Let thaw overnight in the refrigerator, bring the pan to room temperature, then bake as directed. Be sure to use a freezer-safe baking dish.
These are so yummy! Everyone loved these, and I love that there is no condensed soup in this! Thank you!!
I’m so happy that you enjoyed them, Hope! Thank you for sharing this kind review!
Erin, I enjoy alot of your recipes, thank you for sharing them! I was wondering what the sodium content is per serving in this Green Chile Chicken Enchiladas recipe?
Hi Brenda! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Thank you, I did find it online…I ended up using kosher salt and just kept it to 1/2 teaspoon…ended up being very good.
I’m so happy that you enjoyed the recipe!
Hi Erin: I love your blog, and this recipe has been a staple for our house for years!! Thank you so much for sharing. I was wondering, does this freeze well? I was thinking to freeze in the pan but without the enchilada sauce. I apologize if you’ve stated this elsewhere; I didn’t see it in the post.
Thank you very much in advance!!
I’m SO happy that you’ve enjoyed it, Sarah! This recipe does freeze well. I recommend cooking the recipe completely, then letting it cool before freezing. Let it thaw overnight in the fridge before reheating, covered, in the oven until hot. I’d use the same temperature, 350 degrees F, when you’re reheating.
Thank you, Erin!! I know it’s a bit late, but I’m trying the frozen method this week! :D
Hi Sarah! Hope you enjoy it!
These are so delicious! I made my own green chile enchilada sauce, but otherwise I followed the recipe. The fat-free Greek yoghurt works so well in this recipe; none of my family could tell it wasn’t sour cream 😂
I’m so happy that you enjoyed them, Laura! Thank you for sharing this kind review!
Amazing! So simple to make and so good!
Hi Allison! So glad you enjoyed it! Thank you for this kind review!
Hi!
A friend of mine made these and they were delicious!
I was just wondering if anyone ever used shrimp instead of chicken.
Hi Wendy! So glad you enjoyed them! Let me know if you experiment with shrimp!
I made these last night and they were a hit! But – the standout is the tomatillo sauce from your cookbook, which is not included on the blog? For those readers who do not yet have Erin’s cookbook, buy it and make these with the green enchilada sauce in the book. It’s really easy and tastes great. I live in TX and my husband and kids are native Texans and they loved it.
I forgot to buy canned green chilis, but I had half a leftover poblano chili from the tomatillo sauce and a can of Ro-tel (because, um, Texas), so I substituted those. Slightly different flavor, but still great.
Hi Zoe! Thank you so much for your support of the cookbook! Thank you for this kind review!
Yummy!!!! I substituted beef for the chicken when preparing the Green Chile Chicken Enchiladas. Can you freeze the beef-yogurt mixture to use later? Also could you freeze leftover enchilada sauce?
Thanks,
Billy
Hi Billy! I have never tried freezing the beef-yogurt mixture, but I have frozen the enchilada sauce. You would freeze it up to 3 months then thaw overnight in the refrigerator. Hope this helps!
Everyone loved it, thank you!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
I forgot to buy the two cans of green chiles… what’s a good alternative?!
Hi Maggie, you could try salsa verde or jalapenos.
Was gifted this dish to heat up and serve at home by a friend. I was very surprised that you use flour tortillas. The flavor of the dish was outstanding, but the tortillas were mushy and made the dish really heavy. I suggest that corn tortillas be used to lighten it up.
BTW, these were made from your cookbook, which I gifted to my friend last Christmas.
Hi Pam! So glad you enjoyed the recipe! Thank you for this kind review!
Can you freeze the filled tortillas before baking them?
Hi Tiffany, I haven’t tried it this way, so I am not sure. If you decide to experiment, let me know how it goes!
I made these the other night and they were so good! I did substitute corn tortillas. I finally learned to put a damp towel on the tortillas and microwave them a minute or so to avoid them splitting before filling and rolling. I also had a bit of cottage cheese sitting in the frig so I added that into the cheese mixture. I used Las Palmas green enchilada sauce and two cans of diced Hatch green chilies. They were a bit spicy, but we like that! Thank you.
Hi Betsy! So glad you enjoyed the recipe! Thank you for this kind review!
These were so tasty! I made them with pre-made shredded chicken, quicker and easier with little ones running around! lol Thank you so much!
Hi Leilani! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious, we all loved it, thank you!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
We love this recipe!! and the leftovers are always amazing :)
Hi Athen! So glad you enjoyed the recipe! Thank you for this kind review!
I purchased the Erin’s cookbook and this was the first recipe that I made! It came out amazing! My very first time marking enchiladas. I came here to this website to view the nutrition label (I wish the cookbook had the nutrition labels), and I had to leave a comment about how good this meal is!
Glad you enjoyed it! Thank you!
Erin, this is the best- I have made this a few times now. My question- I plan on making this Christmas Day for a lunch gathering. Can I make any of this a day in advance to say me the prep time?
Thanks!!
Hi Carolyn, Absolutely! You can even freeze these fully baked, or unbaked. Let thaw overnight in the refrigerator, bring the pan to room temperature, then bake as directed. Be sure to use a freezer-safe baking dish.
I made this on Christmas Eve Eve for my family. It was such a hit! It’ll definitely become an annual tradition for our family
So pleased to hear it, thanks Carly!
Amazing!!! My whole family loved it. The homemade enchilada sauce in your cookbook was an instant hit!
Glad to hear, thank you Jessi!