We all loved this recipe. I made it just the way it is written the first time I made it and loved. Tonight was my second time making it. Only thing I did different was add the entire can of red enchilada sauce, added another chicken breast and just a little bit more on the spices. So yummy!
Great recipe, added black beans at the same time the chicken was added. Topped off with green onions and sliced avocado. Will be making again!
This is by far the best pasta dish I have ever made. My children had seconds!!!!! We love chicken enchiladas and pasta so I though "why not? worst that's gonna happen is I'll never make it again." You bet this will be a regular in our household!!
We liked this recipe and would do it again. It had a milder flavor than we thought it would have with the Chiles and Enchilada sauces. Took longer than 55 minutes to prep and cook. Also expensive in our locale for the Mexican ingredients. We also froze the large amount of leftovers for future dinners.
Absolutely delicious even with edits to make a healthier version: 1 cup of cheese and 1/2 cup light sour cream. I also used 5 chicken breasts (seasoned, cooked, sliced into 1”x1/2” strips) vs 2 breasts shredded) and it was the perfect amt of protein to offset the amt of pasta. Once the sauce was prepared, we reserved 2 cups
Did it for a competition and did an amazing job
Took longer than expected but it was worth every minute! This is definitely a must try!!!
I cooked the chicken in adobo seasoning (my go to seasoning for Hispanic dishes) fresh squeezed lime juice and cilantro shredding it in the pan as it cooked and added some cilantro to the sauce as it cooked. I topped with sour cream and green onions. Very yummy!
I took another reviewer s advice and used the entire can of red sauce. This was the best review I ve gotten from my kids in awhile!! I will make this one again!!