Chicken Enchiladas with Creamy Green Chile Sauce
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!Read More
not very good, way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn't have anything to them, just chicken and cheese was about all there was to it. to me it needed rice, beans, the works...Read More
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can of green chiles in with the filling. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a yummy side dish. It might have been too much cream sauce otherwise.
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek style yogurt to cut some of the fat. I also added some garlic powder,cumin, & paprika.When I rolled the tortillas with the chicken and cheese, I spooned a little bit of sauce on top before rolling them.Baked them at 350 degrees for 30 minutes.I used a 9x12 dish and was able to squeeze a couple extra tortillas in there.My husband loved this dish!! Not runny at all, just delicious!
Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks!
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to get the kids to eat it. :-)
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!
This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onions in EVOO with garlic and some minced jalepeno, then added the cooked chicken, cumin, cayene and some chipotle powder. For the sauce I added some more minced jalepeno, cumin, chipotle and salt. I put them under the broiler for a couple of minutes to finish off before the garnishes. Thank you for your submission, very tasty!
OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing, anyway, when this chicken came out of the oven it was a work of art in itself!! I shredded it, mixed in the onions and cheese. I added some of the chicken liquid so it was nice and moist. At this point, the old man could hardly contain himself.. I'll help..I'll help...SURE..so we got them all rolled, we made 24..and the sauce came out great. I used fresh green chili and we both thought it could have used more (next time). ANYWAY...they were heavenly!! This is the only recipe I will ever use!! I'm toying with the idea of using shredded pork, onions and cheese in the corn tortillas, smothered in red chili, (old man makes killer red chili)and covered in TONS of cheese. Ummmm..anyway, it's 7:30am and I can hardly wait till supper!! lol Thanks for passing this on to us!
YUMMY STUFF! Easy to make and even my husband, who doesn't usually like Mexican food, loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. My kids asked for it twice this week.
wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the filling in place of the third breast. instead of green chilis (i don't care for them), i subbed tomatilla sauce--and added a little extra. i also mixed the cilantro into the sauce so the flavor would bake through instead of possibly tasting like an 'afterthought'. added 1 tsp. cayenne and 1 Tbs. garlic powder as well. i baked with the green onions on top for the same reason, rather then adding them after the pan was out of the oven. last, i subbed panela cheese for the mozz. and sprinkled a crumbly mex. cheese on the top after i pulled it out of the oven. !magnifico! would make again in a heartbeat! p.s. makes for great left-overs as well. just *HAD* to nuke a lil sample after re-living last night's awesome experience! mmmmm. i think i'm goin' back for more.
I have made this dish many times and everyone loves it. The only changes I have made over time are to double the amount of green chiles in the sauce, saute the onions first (the first time they came out still crunchy in the enchiladas and I didn't like that), and I spoon a little sauce into each enchilada before rolling them up. Heating the corn tortillas first is a MUST, otherwise they crack and split when you roll them up. I have tried this recipe with four fajita-size tortillas and they are great, too. Sometimes I will do half flour, half corn, especially for friends so they can choose. Overall, SUPER great recipe! I'm so glad I found it!
Amazing!! Perfect!! The only thing I do any differently is flour tortillas since no one in my family likes corn ones, and I spread about a teaspoon of sour cream on the tortilla before I do the chicken and cheese. That helps keep them soft, and with a good flour tortilla (not Mission) there's no need to pre-soften. Also, they are good without the green chilies, but incredible with. Green chilies aren't hot peppers so it's not something that you have to worry about. I usually get 16 or 17 enchiladas out of 3 good size chicken breasts. They come out so yummylicious that my kids, even my picky eater, requests them about 3 times a week. Seriously, if I could give more than 5 stars, I seriously would.
I am only rating the sauce because I just made it for burritos. I did not do the enchiladas. This sauce is to die for! It's wonderful! I used fresh fire roasted green chiles and added a little more sour cream and "better than boullion" to the sauce because I was almost out (I just used what I had left). This is incredible! Highly recommend and thanks for the recipe!
YUM! We cooked the chicken on the grill, then shredded it. I filled the tortillas while hubby made the green chili sauce. Perfect timing for two people cooking together. The sauce was done when I was done filling the tortillas. Then the spanish rice I cooked as the enchiladas were in the oven. And, the beans were in the small crock pot. It was an excellent meal!
this was AAAmazing, i followed the instructions exactly. however i took reviewers advice added more flavor to the chicken with cans of rotel tom/green chilis, it was perfect!! A+++
Great idea & the measurements are spot-on, but it was too bland for me as written. I ended up adding some coriander, turmeric, garlic powder & cayenne pepper to the sauce the first time as I had them on hand. Also, I do not use sour cream anymore for anything. A high quality, plain, Greek style yoghurt can be substituted 100% for sour cream to cut fat & increase health benefits without a change in flavor (if it doesn't taste like sour cream then it's not high quality, no matter what it cost). I have found I prefer to add mushrooms & sometimes beans or Spanish rice to the filling mix & I no longer fry the tortillas-they roll fine at room temp. I've also used leftover Thanksgiving turkey in place of the chicken. This recipie, as written, is a great starting point.
Made according to the dircetions it turned out VERY good. My boyfriend took one bite and said "this is awesome!" then when he was half way through he said "If you wanted to make these again- I wouldn't stop you!" I just added some more spices so that it wouldn't be so bland =)
I have tried many enchilada recipes on here and these were the absolute BEST! My kids inhaled them, even the two who normally refuse to eat anything with more than one ingredient. Definitely take the time to fry the corn tortillas before rolling -- it makes all the difference. I was a little worried that the sauce appeared to be a bit runny when I poured it over the enchiladas but after baking it was the perfect consistency and tasted wonderfully rich! I used cumin to taste in the chicken mixture before rolling.
Thank you for this great recipe! I made this last night and my boyfriend and I devored almost the entire pan ourselves. I followed the recipe to a T except I cheated and shredded a roasted chicken to save some time. This will definitely be a keeper.
Very good - hubby loved em - I thought they needed salsa to go with them and I didnt have any on hand :( I found a great way to make the chicken for any mexican dish though - so Im happy about that (I took the chicken breasts and mixed 2/3 c. water and 1 packet of taco seasoning - baked, covered, till done - shredded chicken and returned it to soak in the leftover juices and added chopped onions and pablano chilies - so my filling had a nice kick to it) I, personally, was overwhelmed by the cilantro and will definitely be eliminating (or greatly reducing) that the next time I make these - Overall very good!!!
Fast, easy and delicious! I shredded leftover beer can chicken breasts and one leg quarter with the cheese. (Usually make 2 -3 beer can chickens at a time in order to have the leftover meat available) Also added 1 extra 4 oz. can of chopped chiles into the filling. The sauce mixture is a great idea and nice change of pace.
These are very tasty and give a good change from the red sauce enchiladas.
I'd give this ten stars, if available. Everyone loved it! I didn't have pre-cooked chicken, so I poached a chicken breast in chicken broth, which gave it wonderful flavor. Sadly, I also didn't have Monterrey Jack cheese (poor planning), so I sub'd a mixture of Mozzarella & Cheddar cheeses. It worked well. As others suggested, I did sautee the onions in EVO, to soften them, which my children prefer.
So yummy! My hubby informed me that htis is to replace my old chicken enchilada recipe. HAHA!!
I used shredded chicken from bone in breasts, a mix of Monterrey Jack and White Cheddar cheeses, and a vegan sour cream substitute made of silken tofu (really cuts the fat content down) - DELICIOUS! I found that spooning a couple spoonfuls of sauce into the enchiladas before rolling them up helped them be very moist and flavorful throughout. Will make again!
I was wanting to make potato enchiladas, but I didn't have any type of enchilada sauce in the pantry. I quickly found this recipe and gave the sauce a try. It was so good! The only thing I did differently was add more green chile because I am a huge green chile fan and I used water with bouillon cubes because it's all I had on hand. I plan on making this again as written, I am sure it's great!
Had to make some reasonable adjustments on this to suit my vegetarian family. Replaced the chicken broth with some vegetable stock, and the chicken with some green chilis, cilantro and tomatoes. The sauce was a bit on the bland side, so I added some jalapenos and about 1/2 tsp of cumin. Next time, I will either make 1/2 the sauce or 2x the enchiladas. My husband said this was one of the top 5 meals I've made!
I've been making enchiladas of every kind for as long as I can remember. These were the absolute best. I did not use the cilantro, but otherwise, made them true to the recipe. Hubby and I scarfed them down at dinner, then finished them for lunch. Yummy, yummy!
Just wonderful!!! I added 3 crushed garlic cloves to the sauce. Think I will sauté the onions for just a few minutes next time. It's perfect the way it is if you like it mild, add some jalapeños for more spice if you like. I also did not use all 3 chicken breasts, it was just to much. Would be great with shrimp or crab or just spinach and mushrooms. Great recipe that you love as is or you can do a lot with it.
At first I found this a little bland, even with add-ins (jalapenos, garlic, cumin) and thought it was just okay. However, the next day I took two 'chiladas for lunch and was sorry I didn't bring more. The flavors came together perfectly and it was fantastic! Will definately make this again but let it sit in the refrig. overnight or at least several hours for the flavors to meld. Makes a huge difference!
4.5 stars because I KNOW, this would have been too bland for my tastes as written. However, nice starting point. I was in the "use it up" mode so..had pre-cooked frozen chicken breast I thawed/chopped and seasoned up (3 Cups). Added 1/4 C each roasted/diced fresh poblano pepper & red bell pepper plus 1/4 C each of homemade refried beans and sour cream to chicken filling. I finely minced a sweet onion & mixed in about 1/3 C of that also. I had a bag of Mexican shredded cheese blend to use vs M Jack. This filled 12 corn tortillas (I heat in skillet to soften) I looked this up for the grn chile sauce but used a tomatillo salsa (didnt' have the grn chiles) with some of my minced poblano chilies. Added garlic/cumin/coriander/cayenne/parsley. Only used 1/2 S crm called for. Even with my additions/adjustments the taste was super. I wanted to use something other than 'red' sauce & this was it. Thanks for a versatile recipe you can adjust or adapt. I baked the cilantro & grn onion on top with the cheese. My company devoured them all!
We loved this!! It was creamy but not to overpowering that you couldnt taste all the elements! Awsome
So good! I made the recipe exactly as written except I used fat free sour cream (my husband couldn't tell a difference). I do not like spicy foods, but I did use Hot green chiles and the enchiladas were not too spicy, but had a nice zing. I also broiled the enchiladas for the last five minutes to get the brown bubbled cheese flavor. Yummy!
I added some some southwest seasoning to the chicken, and put a generous teaspoon of chopped fresh cilantro inside each enchilada to add a little more flavor, and they were very good.
Very Yummy! I only had cheddar cheese instead of MJ, which I'm sure would of been even better. I might try Pepperjack next time to spice it up.
this is a great recipe to build from to suit your own taste. it seemed bland to me so i added to the filling cumin, 3/4 can hot rotel tomatoes,small can green chiles,and small can of green enchilada sauce. filled the flour tortillas with a little cheese and and the chicken filling. when i made the sauce i added another can of green enchilada sauce and remainder of rotel. poured over enchiladas and added plenty of monterey jack cheese.
I made exactly according to recipe, made no changes. I used twelve small corn tortillas and that filled one 9x13 baking dish perfectly. My husband and I thought this was a little bland. He used a little homemade salsa on top and then it was just right. When I make this again, I'll add a few more spices. I think CookinBug had it right by using a chicken that had been cooked in spices. Kind of layering the flavor is kind of needed to balance out the richness of the sauce. Quite easy to make, really only took under an hour.
These enchiladas were really good, just need to be more spicy, I used 2 cans of green chiles.
These enchiladas were awesome! My whole family enjoyed them. If the kids like it then i know its good! Loved them.
I found this recipe and was not disappointed at all. It was very creamy and delicious! The only reason I did not give this 5 stars was because I felt it needed a little more kick with the green chiles, but only because I like spicy foods. I used mild green chiles because I knew my 3 and 4 year old would be eating this and I wanted them to enjoy this---which they very much did (surprisingly because they are both very picky eaters). Great recipe!!!
I ALWAYS fix dishes exactly as the recipe states the first time I make it. I don't think it is fair to rate a recipe if you change it... This recipe was great as is and was not too spicy even for the kids. The second time I made it just for the adults (all of whom like spice) I did double the green chiles and added a little cilantro/green onion mix inside each roll. Made a great deal of flavor change for the adults. I made enough for 4-each for 4 adults and still ran out (& we have very picky friends) This recipe is great. P.S. I did make the rue with real butter... mine always turns out better that way than using margarine or spread.
not very good, way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn't have anything to them, just chicken and cheese was about all there was to it. to me it needed rice, beans, the works...
Great! I like to add some sauce to the chicken before I roll it up and then pour the rest on top. And I melt the cheese into the sauce, rather then putting it separate in the enchiladas. Really good as leftovers so I usually make extra.
I loved this recipe! I followed all of the instructions and it came out great! I did add a little cumin and jalapeno. This recipe does have a good amount of sauce and I think next time I will include a layer of rice and corn underneath. I will definitely make this again :)
Excellent recipe. We topped it with salsa and it was very good.
These were sooo much better than Restaurant style! YUM! I heated the tortillas in the microwave for 2 minutes. I used leftover marinated chicken Fajita meat(from my favorite grocer)that we cooked a few night before and chopped it up small. I didn't have the fancy cheese so we shredded some Monterey Jack and Shredded cheddar. We sprinkled chopped olives on top and actually put it in the microwave for 10 minutes instead of the oven. Soo good! We will be making this again! Thanks!
the best! this is way cheaper than buying enchilada sauces! i steam my corn tortillias in a steamer pan (spray the steamer pan w/ pam so the bottom one's don't stick... makes it less calories and the tortillias are rollable!). Great recipe! very affordable!!!
Try these and you won't be disappointed!! They are truly wonderful and worth the extra effort instead of opening a can of enchilada sauce. The second time I made them I used hot green chiles and 1TB of jalapeno juice or jalapeno tabasco in it for a little kick. It still wasn't all that spicy but great flavor!!! I make these all the time and my parents who are very picky asked me for the recipe. My grandma steals any leftovers if I tell her I made it!!
I can only really rate the sauce, which I thought was nice but fairly bland. My 6 year old loved it though! I used 1 pound of ground turkey (what I had on hand) cooked with half a packet of low sodium taco seasoning and added some of the green chilies (I had a 7oz can, so 4 oz in the sauce, and 3 in the meat) and sauteed onion for the filling. Next time I will add some salsa to the meat when I cook it, to give it more flavor. I will also put some sauce on the bottom of the pan before I put the enchiladas in, as the bottom got a bit hard. I used more tortillas (probably closer 18) and packed them tightly in the pan.
Great recipe. For a vegetarian option, substitute sautéed spinach and garlic and/or hominy, instead of chicken. My family loved this, and I followed the recipe exactly (other than adding the above ingredients with a little roasted chicken ... We're not big meat eaters!). Served with lettuce, tomatoes, olives, green and red onions, and homemade salsa ... I didn't feel that this needed additional spices, even though generally I use a lot of spices. This sauce would also be great on seafood enchiladas!
my family LOVES this dish. The only change I make is sometimes using Jalapeno sour cream instead of regular. Wonderful meal thanks!
These are amazing! I add a little salsa verde on top for extra kick, and my husband gets all excited when he smells the cooking!
Good base recipe that is made better with the following additions: I poach chicken breasts in white wine and chicken broth with oregano, then remove and reserve the broth. Shred the chicken. Fry onion and garlic, add a bit of white wine, a can of chiles, chili powder, cumin and shredded chicken. Roll the tortillas with the chicken mixture and cheese. Add 4 TBS flour (less than called for) to butter then add a can of chiles and a can of salsa verde (green tomatoes and peppers. Stir in the reserved wine broth and sour cream - adding less sour cream to keep it a bit greener and fresher looking. A lot of changes but wow - one of the best enchiladas ever.
Simple and delicious! Of course, I added an entire jar of green chili sauce made from one of Albuquerque's many local New Mexican food restaurants. Topped with sour cream and chives even though the green chili sauce called for sour cream as well.
This was a huge hit with my family and guests, very easy to make and really delicious. I'm going to add some heat next time & use fresh jalapeños in the sauce as the canned chilies were a bit too mild for me. Great recipe, I will definitely be making this again!
Sooooo good, even my hispanic husband said although not authentic enchiladas, they are some of the best enchiladas he's ever had!!!
I made this for my SO and he said it was good. He did mention that there wasn't enough sauce. So I'll probably double it next time.
The sauce is good but like other reviewers, I agree that the filling needs something with more kick- maybe hot chiles in that as well.
Wasnt very exciting...but the second night the leftovers were awesome! Will make again.
Only thing I did differently was I used whole wheat tortillas because that is what I had. These were the best enchiladas I have ever made. I would say restaurant quality and better because I could adjust the heat. Many times in a restaurant they are too spicy. I put the chiles and also jalapino seeded and chopped. The sauce was wonderful.
Not quit as good as moms. just ok.
Very good, but a needed more seasoning; had to add a lot of salt after the fact, it is better to have the salt cooked into the dish than to add it later.
Amazing! Just like the ones my mom made when we were growing up. I double the green chilis for more flavor, but otherwise follow it exactly.
First time I ever challenged myself to make something new for my husband and son since I’m not the best cook but OMG did I shock them and even myself... and I didn’t even burn it! This is a great recipe! I’m so proud of myself!
Loved this! My family and I ate every last bit. Only change I made was to cook the onions, and added 2 cans of chiles! Will make again!
I love the white sauce and use it on almost all of my chicken enchilada recipes now.
This enchilada recipe stands out from the rest! The only changes I made were: I never dip the tortillas in oil. I don't have a problem with them falling apart, maybe because where I live they make them fresh. Also, I don't like raw onions, so I added the onions to the butter and cooked them until soft before adding the flour. Fabulous recipe!
Fried corn tortillas and layered them. Used Mexican Blend Cheese. Kept chopped cilantro separate to sprinkle on top, since not all family members like it. Husband and I enjoyed this recipe and would definitely make it again!
This was good. I used ground turkey and added 1/2 bottle of salsa verde in it for flavor. I thought the creamy sauce was a little flour-ee...maybe I just let it thicken up too much but this was really good and hubby loved it!
Delicious! I made it last night and it was a hit!! The creamy sauce is such a welcome change to traditional enchiladas! I made a slight change by using cooked jalapeno chiles and chopping them finely, otherwise, followed the recipe and enjoyed it immensely!
Really delicious! Couldn't stop eating them. I made these tonight and followed the recipe as directed except I used two cans of the green chilis and sauteed the onion in butter! I thought they were by far the best chicken enchiladas I've ever made! My husband added hot sauce and enjoyed them very much, but as he always insisted that they could have been spicier! I will make these again, soon, and make one pan spicier for my husband. The pan for me will not change! This recipe did not disappoint!!
Yummy sauce! Double the chiles.
This rating is for the sauce. I use a different recipe for the enchiladas. Wonderful flavor blend of creamy and spicy.
This was very good. Better than the recipes requiring a canned soup. I separated my enchiladas from each other to get them to be slightly crunch instead of soggy on the sides and top. I had never done this before and found it a success as I had always liked the end ones the best.
This is really tasty. It is also really mild, so if you like spicy, I would doctor up the sauce to your heat preference. There was enough extra sauce left over to make another 9x9 pan of enchiladas (even after drowning the first 9x13 pan in sauce), so you could probably cut that part of the recipe down to 2/3rds of the called-for quantities. Or just make more enchiladas!
FANTASTIC...your search for green chile enchiladas ends here. I substitute soft taco size for corn to eliminate the frying. I throw them right over an open flame for a few seconds to soften them up and roll the chicken mixture, top with the sauce and throw them in the oven. This last time I made them I didn't have any sour cream so I used about a 1/4 cup or so of french onion dip...I also add a little jalapeno for some heat. SO GOOD, SO GOOD!
These are AWESOME! Best thing I ever ate!
I have made these multiple times and they are a family favorite. My only change to the recipe is that I mix the green chiles into the chicken mixture and add a can of rotel into the sauce for a bit of kick. Yum!
This turned out to be more of an 'enchilada casserole'...that is why I gave it 3 stars instead of 5. With that said, there is no doubt that it is a delicious recipe. Instead of buying and cooking chicken breasts, I purchased a whole roasted chicken from the store and used the meat off of that. I like the different flavors that come from the different parts of the chicken. Also, I just warmed the corn tortillas in the microwave to make them more pliable. Other modifications included using 1/2 EV olive oil 1/2 butter for the roux and subbing corn starch for flour (1:2). I also seasoned the sauce with salt and fresh ground pepper to taste. Even though the consistency wasn't that of "enchiladas" my wife and I still really enjoyed the recipe.
Really yummy, but a bit more work than I would have liked... (no, I'm not lazy, just busy). I will make them again, though, but not on a week night -- and I will make double the sauce quantity and freeze some, as it does freeze nicely.
Amazing!!!! I made this tonight and it had the perfect amount of flavor it is creamy and not spicy. my husband loved it! =)
My sis -- who lived in Santa Fe for years and is picky about green chile -- loved these. Leftovers did not last long! We topped w/ plain yogurt and green chile salsa. (Also, I just microwaved the tortillas a couple at a time for a few seconds to make them pliable enough to roll up...)
As it stands, this recipe is amazing. My fiance, who is an incredibly picky eater, has requested that I make these at least once every two weeks. That was six months ago, and I am making them again tonight! Thank you for this wonderful recipe! Sometimes I do like to play with the ingredients and add an extra can of chilies,pinch of cumin, or more garlic, but really it's great the way it is.
WOW! These are excellent. Absolutely excellent. I made a few minor changes, not because I thought the recipe was wrong, but because of what I had on hand. I cooked the chicken in salsa to add a bit of flavor, so I skipped the onion. And I used 7 oz of green chiles instead of 4. These are seriously excellent. I had to force myself to stop eating them!
The sauce is what distinguishes this enchilada recipe from the others. It would also be great over grilled chicken.
I made this for my sister's family & friends who are not familiar with Mexican dishes. It was a great hit, everyone loved it!! My brother in law was looking for the leftovers the next day . Can't say I'd do anything to change it since it was so good. Made for just my husband and myself - it was no problem to reduce the recipe to suit the two of us.
This is a very good start to chicken enchiladas. I made this as written, but would have enjoyed a little heat and spice mixed in with the chicken. The sauce on the top is very good, and I will leave it the same when I make this again.
I thought it was good, but pretty basic. Even adding a little bit of cayenne wasn't enough. I might make this again, but if I do, I'll add more cayenne and/or chopped jalapenos.
We really liked this recipe. I used whole wheat flour torillas - personal preference. The recipe doesn't state the size of the corn tortillas but I think they are usually about 6". I didn't allow for the larger size of the tortillas I used so my filling was skimpy. I didn't realize my miscalculation until too late to make adjustments.
These are pretty good but I felt like the sauce was missing something. It was kind of bland.
Used this recipe for the sauce- it was fantastic! Made my enchiladas with Rotisserie (sp?) chicken for a quick meal. Will definately make this again!
This recipe is great! I added sour cream to the filling for the enchiladas as the other Reviewers have done. The only thing I really did different was that I saute'd the green chiles and onion before adding to the sour cream sauce. I also topped with sliced jalapeno for an extra kick. This recipe is defintely a keeper!
This recipe was delicious. I wasn't sure how the sauce was going to taste. But once it baked in with the tortillas and the the chicken. It was Delicious!! My husband loved it!! I even made another one for close friends and they loved it too!! Simple, easy and good tasting!
my family loved these it works really well, I also made spanish rice with it for dinner
I thought these enchiladas were excellent, but my wife found them rather bland and said she would prefer that I not make them again. She likes things spicy, though, and if your tastebuds don't match you'll probably like this.
YUMMY! I also doctored it a little and added a bit of the sauce to the chicken mix, along with some corn and occasionally I will throw in half a can of refried beans to the mix. A family favorite.
This was absolutely the best recipe I have ever tried! My son said that it was definately restaurant quality! Wow, what a compliment!
These are very mild enchiladas. The sour cream tones down the chiles a lot. I followed the recipe. They were very mild, but flavorful. I had to add some hot sauce at the table. Frying the corn flours made it a lot easier to roll and the flours didn't seem soggy after they were cooked. Thank you.
We really liked this recipe! I cooked the chicken breasts by poaching them in water mixed with chili powder, cumin and oregano. This made them very moist and flavorful. The sauce was great. When I poured it over the rolled enchiladas, I was worried that it was too watery, but it thickened up 'til it was just right while in the oven. I especially enjoyed this because it reminded me of the Mexican food back home in Texas. They don't do sour cream sauces here in South Carolina.