Easy Red Chicken Enchiladas

HAHA Great video! Utterly delicious. IF you use an 8" square dish like I did, cut the tortillas in half after heating to make a neat appearance along the edges of the pan (rounded side in.) Thanks again, Chef John! **Oct. 2019. Made in the "suizas" style - also good. Thanks for the method, Chef John! A keeper, for sure.

Delicious! Just enough bite (spice) without lingering heat. And yes, will make it again.

My review is only for the enchilada sauce and not the enchiladas themselves: I recently started making cheese enchiladas on our usual taco night to have a kind of combo plate. I had been using canned sauce for ease but made this recipe tonight (I actually started it yesterday) and wow, I was blown away with the difference it made. I had been really enjoying my enchiladas before but wasn't expecting just how much better they were going to be with Chef John's sauce. The only change I made (the part that I started yesterday) was buying dried ancho chilis and making a paste from them yesterday to use in the sauce today. While making the sauce I thought it was a bit on the heavy side, flavor-wise but, after putting it with the enchiladas, it was the perfect level of spice It is totally worth the effort to make the sauce yourself and I will not be buying canned again except in the most dire of enchilada emergencies.

Simple and yummy dish, my husband and I both enjoyed it very much. I did sprinkle sprinkle in a few red beans with each layer, and added shedded lettuce and diced tomato on the plate when I served. The sauce has got a nice kick; these along with the guacamole and a touch of sour cream complimented the spice nicely.

Turned out great! I layered the tortillas in an 8 x 8 pan, added some fresh salsa & black beans along with the chicken and cheese. Next time I’ll double the sauce because it was a little on the dry side and maybe switch to flour tortillas. (?) Sauce was excellent btw. Otherwise another win for chef John!

So easy good and I’m no cook! Thanks Chef JOHN!

The sauce was easy to make and it was delicious. For the enchiladas I didn't have tortillas and I didn't feel like making them. So I used tortilla chips instead making layers. My daughter doesn't like spicy so I made hers with less sauce and she said it wasn't too spicy for her. I like spicy and made mine with more sauce and the spice was just right. This is very versatile.

This was excellent! The sauce always burns my throat but with a little lime it was perfect. I recommend this whole heartedly. Like chef John said, Way better than the restaurant

This was terrific. I just happened to have leftover pulled pork that I used as the filling. Two weeks later and my husband is still talking about this dish. That is shocking.

Awesome

Our family crushed these like we hadn’t eaten in days.

Amazingly flavorful

The homemade enchilada sauce really is a lot better! I don't know why Chef John (my favorite) calls this easy! It was easier than rolling the tortillas like I have done in the past, yet still time consuming to make the sauce.

This is a keeper. It was very good!

I made the recipe as is. It was good all together but the chili powder and the cumin in the sauce was very strong. I put sour cream in each layer with the chicken. I made each one 3 layers since everyone would only get one. My youngest wouldn't try it because it smelled too strong, my oldest said it was spicy, but everyone else really liked it and was negotiating who would get my daughter's portion lol

My wife and I made this and it turned out very good. I loved the sauce but a little spicey for my wife. Had fun throwing it together!

Fair Warning -- I only made the sauce and used it on cheese enchiladas. I am only rating the sauce. As written, the enchilada sauce is very, very tasty. It did seem to lack something, so I added about a tablespoon of regular chile powder. Surprisingly, that upped the heat factor which is great for me but not my daughter. Without the additional chile powder the heat is very mild using just a pinch of cayenne. I also used Mexican oregano just for personal preference. A tip for preparation -- there are a lot of seasonings to be added for the roux and it is hard to be quick about it. Next time I will measure out all the seasonings and flour before starting the sauce and add them all at one time. I added the minced garlic with the tomato paste. A wonderful recipe as written or with seasonings adjusted to your taste. It's a keeper and will replace canned enchilada sauce in our home.

I made this pretty much as Chef John outlined in his video. I used 3 small cast iron pans (i have one tiny one and two small ones). I didn't make any changes to speak of - short of using chili powder that just said "chili powder" and not a particular chili. I used too much flour so I added more broth and more chili powder. It was really good. My family enjoyed it as well. Per usual, Chef John comes through with a fabulous, easy and yummy recipe. I will make this again!!

No changes. Will definitely KEEP making it. YUM!

I made this recipe exactly as listed and it was excellent! The presentation is fun too. There were 3 of us, and I had sides of rice and beans.