Got lazy and instead of making individual enchiladas, lined a large baking dish with corn tortillas (gluten-free), put the chicken mixture in, covered with more tortillas and covered witht the cheese and cream and baked it, it worked well.
One way to thicken the sauce is to use sour cream instead of whipping cream.
My friends and family have loved this recipe. I made it the first time with the recommended double serving of cream sauce. I definitely think that is necessary. The second time, I replaced a cup of heavy whipping cream with 8 oz of cream cheese. THAT was pretty amazing. It thickens things up a little and makes the whole dish just a little creamier. Try it!
This recipe is perfect! OMG, the filling is unbelievable. The only thing I did different was to not use the red bell pepper. I don't know what people are talking about with the sauce being too thin...it was perfect when using the exact proportions as written. Too give this an extra kick, try adding a dollop of sour cream on each serving. I thought I had the best chicken enchilada recipe. Not anymore! This is my new one!!! Thanks for a great recipe! You know, I just went back and read the opening paragraph where the author said she usually doubled the whipping cream and chicken broth. I think that would make this recipe PERFECT! Just wish I had read that part before I made this batch, which by the way, made TWO complete meals for a family of four. I cooked one pan and froze the other.
I made this for me and my husband. Being that my husband will eat basically anything he thought everything tasted great! However this recipe would have received 5 stars if the sauce was creamier or thicker. I even read some of the reviews before I made this dish and some people said the sauce was too thin. So as I prepared the dish I added cornstarch to the sauce but it still would not thicken.
Made this for a birthday party last night-everyone enjoyed. I did make two changes: 1. used a rotisserie chicken from Costco for chicken meat - great time saver 2. did not put green chilies in the filling, instead I used them in the sauce which I substituted from another recipe on this site. The sauce is 1/4 c. butter, 1/4 c. flour- melt butter, stir in flour and cook several minutes. Stir in 2 c. chicken broth and heat until thickened. Off heat, whisk in 1 c. sour cream and 4 oz green chilies. Pour over enchiladas and then top with cheese. Bake per recipe instructions. The heat of this dish is on the milder side, so I think I will add green chilies to the filling next time. Definitely will make again.
These were delicious!! I used Kraft Fat Free Cheddar for the filling and used regular Monterey Jack on top. In order to make my sauce thicker I simmered the cream until it was reduced by half and then added the green salsa. It wasn't so runny doing it that way. I'll be making these again for sure!!
Wonderful! I loved this. We served it with more salsa.
These are great. My only suggestion is to roast the peppers. Its also a great way to use left over chicken or even turkey.
Enchiladas Suizas is my favorite dish from my local Mexican restaurant and even though theyre not the same they are still really good! I definitely will be making my own changes to tailor it to my tastes but I would happily make the original recipe again too. Makes a lot of food too!
