Enchiladas Suizas

Here's how I made this recipe not so time consuming and it still tasted wonderful. Instead of frying the corn tortillas, just put them in the microwave until they are warm and soft. They roll up easy and save time and calories. EXCELLENT RECIPE.

My husband, who lived in Mexico for a couple of years and constantly craves good, authentic Mexican food, begs me to make this for him every week. Although the excellent rating speaks for itself, I just had to add our own additions to this fantastic recipe. First of all, we cook our meat in the slow cooker (usually chicken). Spray your crock pot with cooking spray, add your chicken breasts (can double and freeze left over meat), and then add your sauce on top. Now, my personal favorite added in the crock pot is a good BBQ sauce. Many popular Tex-Mex restaurants have their versions of “sweet-meat” enchiladas, but this tastes just as great in this recipe. My husband prefers just adding extra salsa verde from this recipe instead of the BBQ sauce. Cook your chicken for 3-4 hour on high or 6-8 hours on low. Remove chicken and shred with two forks. Return to crock pot and mix with juices. Use this meat with the recipe provided. We also doubled the sauce, reserving a portion for dipping in which I usually add more chilies for my husbands spicier taste. Also make sure to make your tortillas crispy enough because once you add all of the sauces, it can become mushy when cooking. We found that spooning the salsa into the tortillas is just as good as dipping and is so much easier and less messy. We also omitted the green onions and olives for personal preference. We just can't say how much we love this dish! Even my young kids ages 1, 4, and 7 love it! Thanks so much!!!

Unfortunately for others-based off their complaints/recommendations - I made this better for us!! This turned out awesome!! First, I used a can of green chiles but also chopped up a green bell pepper to make 1cup. I then added a GOOD dash of cumin, chili powder, more garlic and a couple drops of hot sauce to the mix. HMMMMM-that part alone was great!! Then, I used flour tortillas (skipped the oil part) and only dipped one side (the "interior") into the chili verde sauce. I was only able to get 8 tortillas from the batch -which is more than enough. Finally, I used apprx 1/2c half & half instead of heavy cream. Bake for 25 min and placed on a bed of shredded lettuce...GREAT!!! Tastes almost like ones I order at a local mexican restaurant!! If your not afraid to play around with some spices -this is sure to turn out great for you too!! Thank you Lisa!!!

OH. MY. GOSH. If I could give this recipe 100 stars, I would. This is one of the most delicious things I have ever tasted! I live in California so have had my fair share of great, authentic Mexican cuisine but this by far surpasses any restaurant enchiladas I have ever had. The only things I did differently were out of necessity due to what I had on hand. I used a regular instead of Spanish onion, canned green chilies, and omitted the olives and tomatoes. Everything else I did to a T and I would recommend this to anyone. If you are going to make this, it is definitely worth the frying and dipping of the tortillas because I have found that is the key to outstanding enchiladas. Plus, make sure everything is hot before you start assembling so you don't have to bake very long, because the longer they spend in the oven the more mushy the tortillas will be. If you fry the tortillas, make sure all ingredients are hot, assemble quickly, and bake just until heated through, I guarantee your tortillas will not become mushy or soggy at all. Oh, and do not be afraid of pouring the heavy cream on top. I was scared but wanted to follow the recipe as closely as possible and I'm glad I did. It looked like a lot of cream but it baked into the dish so perfectly. I am going to be making this again and again and again. My boyfriend ate literally half the pan it was so good and asked if I could make this once a week! YUM YUM YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I can’t remember the last time I put so little effort into a dish and was so rewarded. This was just delicious. I did make a number of changes to simplify this but preparing the recipe as is or with the shortcuts I took will make this equally delicious. Rather than preparing the salsa from scratch I used my favorite commercial salsa verde (it contains a higher proportion of tomatillos and dang it, I can’t find it anymore!). I used a prepared rotisserie chicken, which not only is super convenient, but it has so much more flavor than the typical poached chicken breasts. When it came to filling the tortillas ((I used flour tortillas because I just don’t like corn tortillas), I warmed them briefly one at a time in a skillet with a little oil, then filled them with the chicken that I had mixed with some sour cream and some of the salsa till good and creamy. And then the cheese of course! I measured nothing – just filled and rolled, then poured over the salsa, then the cream, until it looked right. I topped them with more cheese during the last 5 minutes of baking and served them with MORE cheese, chopped tomatoes, black olives, chopped green onion and sour cream. Beautiful. And so delicious you can’t help eating more than you should. Side dishes of Maria’s Mexican Rice and Rush Hour Refried Beans, both recipes also from this site, completed the meal.

Unfortunately for others-based off their complaints/recommendations - I made this better for us!! This turned out awesome!! First, I used a can of green chiles but also chopped up a green bell pepper to make 1cup. I then added a GOOD dash of cumin, chili powder, more garlic and a couple drops of hot sauce to the mix. HMMMMM-that part alone was great!! Then, I used flour tortillas (skipped the oil part) and only dipped one side (the "interior") into the chili verde sauce. I was only able to get 8 tortillas from the batch -which is more than enough. Finally, I used apprx 1/2c half & half instead of heavy cream. Bake for 25 min and placed on a bed of shredded lettuce...GREAT!!! Tastes almost like ones I order at a local mexican restaurant!! If your not afraid to play around with some spices -this is sure to turn out great for you too!! Thank you Lisa!!!

AWESOME! These are some of the best enchiladas I've made so far. I took into consideration some of the reviewers comments about this being a "time consuming" dish. I bought a pre cooked rotisserie chicken and used that rather than cooking my own and that alone probably cut the prep time in half. I bought the 6 inch corn tortillas since that's all I could find. I also used some flour tortillas as well (which became a little soggy after a while, but were still good). I went ahead and added the shredded chicken to the salsa verde and skipped the dipping part. I filled the tortillas with the mixture and to what was left over, I added the cream and one can of red enchilada sauce, which made this dish outstanding!! I cannot thank you enough Lisa for this terrific recipe. I will certainly be using this one again.

The first time I made this I followed the recipe closely. I substituted flour tortillas for the corn, and I used non-stick spray to fry the tortillas, since they seemed to absorb the hot oil. I also saved time by using 2-4oz cans of chopped green chiles. They were to die for! Then I made it again, and increased the chicken to 3 cups and used light cream instead of the heavy cream. They were fantastic again. Wonderful recipe! Thanks for sharing.

My husband and I have used this recipe so many times and it has become a definate family favorite!! We substitute fat free sour cream to cut on calories and just mix it with a little with of water to give it a similar consistency to the cup of heavy cream that is called for. It is an absolute delight and we will be enjoying this dish for years to come!

Wonderful! I made a few changes because I didn't have the right ingredients. I used flour tortillas, canned green chili peppers and a white onion. I slashed calories by microwaving the tortillas and using (my favorite substitution)evaporated milk instead of cream. I also added a tablespoon or so of chopped jalapeno peppers. Next time I'll probably use more jalapenos for a little extra zip and I'll try evaporated skim milk.

Very good! I roasted some Anaheim chile peppers and jalapenos, and I substituted fat-free half & half for the cream. I also added a little extra cumin and an extra garlic clove to the sauce. I blended the sauce with the half&half. Instead of dipping each tortilla, I put some sauce on the bottom of the pan and a little in the chicken mixture. Then I layed the enchiladas in the pan and poured sauce over the top. I didn't use the olives. Garnished with scallions, sour cream, cilantro and cotija cheese.

This had a nice, subtle flavor. I used 1/2 c jalapenos and 1/2 c green bell just because that's what I had. The man wanted more spice to it, so next time I'll make it with the whole cup of chili peppers. This sauce was tasty! I suggest doubling it; there was not enough IMHO. I used a mexican cheese blend, a rotisserie chicken to cut down on prep time and wheat tortillas. I did not fry the tortillas and I simply put a heaping spoonful of sauce on the inside instead of dipping them. I greased the baking dish with Pam and used fat free half & half instead of heavy cream. I got 5 perfectly stuffed 8" enchiladas out of this. Thank you!

Wow! Was this ever great! Thanks for the recipe, Lisa! I also substituted 2-4 oz. cans green chiles for fresh and used fat free half n half instead of heavy cream and no one knew. Next time I will layer like a lasagna instead of taking the time to roll the tortillas to save on prep time. Also the chicken & 'cream' were not hot before going into the oven so it took 45 minutes to bake. I'll make sure all is hot when putting the dish together next time. Mmmmm!

Edited to add: I have now made this with both corn and fresh flour tortillas. If you want more of a casserole consistency, go with corn. If you want more of an enchilada with the most divine sauce ever, go with the fresh flour ones. If you can't tell, I greatly prefer the flour tortillas. Unbelievable! My husband said this is probably some of the best food he has ever eaten. This will certainly become a staple at our house. I do think you could use half and half instead of the cream to cut the fat down a little without changing the taste. I used fresh anaheim chili peppers and some fresh jalapeno peppers the first time. The second time I used canned green chilis and I think I actually prefered the canned green chilis version- for those who aren't sure which to use.

Loved this! My husband and I could definitely taste a difference between those tortillas that we fried slightly in oil before stuffing and those that we did not. The "toasted" ones were much tastier.

Oh my Yum!! I filled mine w/chile verde and wound up w/9 enchi's. Added 1 c salsa verde, 1 T diced jalapenos for some kick and about 1 T fresh cilantro to the sauce and ran it all thru my blender to smooth it out. Used 1/2 c ff half n half (with fewer tortillas in the pan, it didn't really need all of it). Skipped the green olives & tomatoes. Oh -- and -- BEST EVER TORTILLA QUICK FIX!... Brush both sides lightly w/oil and toss on a cookie sheet (doesn't need to be in a single layer)...bake at 400 for 10 min's or so -- watch them and toss them around to get evenly done...then drain on the paper towels and go for it! You HAVE to do them in oil in order for them to finish w/that enchilada consistency we love! Garnish w/sour cream & avacados. Way to go Lady Gwyn -- WE LOVED IT! ( :

My dinner guests exclaimed that it was better than enchiladas from a restaurant! mission accomplished! I slow cooked the chicken with some salsa verda (la victorias) over night and added some jalapena salsa (same brand) to the mixure after shredding. I used the same salsa verde rather than make the one in this recipe to save some time. I used some other reviewer suggestions and used half and half instead of heavy cream and used half corn, half flour tortillas so I could try them both. Both were excellent, but the corn had a really nice flavor - and yes, I fried them and it was worth it. I fried up triangles of my left over tortillas and served them along side with a blended mixture of sour cream, half a bunch of cilantro and salt, and a dash of chipotle pepper. everyone loved this dish.

Just as good if not better than the dish at my fav Mexican restaurant! I've made this several times as the recipe reads - but I've also made it as a lower fat/calorie version and have had equal results. Using fat free and low fat cheeses, fat free 1/2 & 1/2 instead of the cream, low sodium/low fat chicken broth and I steamed the tortillas instead of frying them. I love the verde sauce - it has just enough bite to it without being too spicy. Even my picky kids will eat this. Thank You Lisa for a great recipe!!

Oh goodness! these are outstanding! based on other reviews, I made one and a half times as much sauce, I did not use salt-free broth so I left out the salt. I didn't dip the tortillas in the sauce,(but I did fry them in oil) just covered the bottom of the baking dish with the sauce (which I pureed in the processor)and poured the rest on the top with 3/4 cup half&half. Scrumptious!! I garnished the top with sliced jalapenos along with the onions and used black olives. Everyone loved them..even my 7y.o. and the teens at the table. I served it with cornbread and for dessert...the margarita cake from this site....SO good! Much of this can be made ahead of time, just assemble and bake.

I am throwing away my old chicken enchilada recipe. This was sooooo good! I prepared it about 2 hours ahead of time up to where you would add the cream. I added it along with the extra cheese and green onions just before I put it in the oven and it turned out great. I'll be fighting my husband for the leftovers tomorrow.

This is an amazing recipe! I live in New Mexico & have access to the best green chiles, so I have tasted great suiza recipes before. This one was a keeper! I followed the recipe exactly, and it turned out delicious.

These were amazing! Better than i have had in any restaurant, and i loved making the chicken in crockpot with the sauce... I made plenty so we can use meat in taco salads and other things to. thanks for this recipe! It is da bomb!!! It was easy and delicious

Amazing recipe! As someone who grew up on traditional enchiladas, I wanted to try something different. I have made this one now for my family for years, and we've never been disappointed. However, there are a couple of changes we made and stuck with the first time: we like to make twice the sauce, and use refried beans seasoned with chili or taco seasoning instead of beef or pork, use chopped chicken, and HORDES of cheese. I also don't fry the tortillas first just because I'm a lazy student, but we'll go with the calorie excuse. The last time I made it, I tried something new by also using beef bouillon cubes instead of fresh chicken stock and while also covering the enchiladas in a canned red enchilada sauce, which made them very salty, but turned out absolutely incredible. However, you can't go wrong with the original recipe! Absolutely incredible, and never fails. I'm always talking about it and under constant demand to make it for my family and friends. Thanks for this amazing dish!

This was soooo delicious, though I made a few changes. To spice up the sauce I used one can of chiles and one can of jalapenos. After the sauce was done simmering I put it in the food processor to make the sauce more smooth. I also added the olives to the chicken/cheese mixture. It microwaves well the next day.

This is by far my favorite enchilada recipe! Other than adding extra seasoning to taste, the only change I have made to this is dicing up tomatillos and letting them cook down in the sauce. Gives it just a little extra kick and makes the sauce heartier.

Don't give this recipe * or ** stars after using canned chile peppers... my recommendation DO NOT use canned peppers for an authentic dish. Leave those for nachos.

OMG! A phenomenal recipe. I followed it to the "T" and found it to be incredible. I have lived in Texas 25 years and love TexMex food. I have ordered this dish in many restaurants. NONE compare to what I just made in my kitchen! I read the other reviews and agree with the following: 1. Use CORN tortillas and prepare them as the recipe says. Make sure they are fried enough to be a little crunchy. Once cooked, they were not soggy at all. 2. Use the heavy cream as the recipe directs. I, too, was a little worried about pouring it on top, but it was perfect. Thank you for a wonderful dish.

These are the best enchiladas I've ever made. However, defintely not a quick and easy dish to make. Worth the effort when you have the time.

The first time I made this recipe I'd only have given it four stars but didn't want to rate it until I tried it a second time and made some changes as other reviewers did. I added a half teaspoon of cumin to the salsa verde. Skipped the frying of the corn tortillas and just softened them using the microwave. Used half-and-half and combined it with the remaining salsa verde before pouring over the enchiladas. Enjoyed it very much!! Thanks!

Oh My Gosh! I seriously savored every bite and my husband was just as bad...I am usually not a person who will sit and make MMMM noises but that is how great this was...I am so making this again and again but not to often so it doesn't lose its mmmmm apeal

These would be great without all the green chilis. The cup of green chilis makes it very spicy, but just hot spicy, not flavorful spicy. Next time, I may put just a couple spoonfuls of chopped chilis.

I thought this was OK. Actually, the only thing I didn't care for was the lack of spice. With more of a kick, this would be a knock out. I was sceptical about heavy cream, but it worked wonderfully. I will make this again, but with more spice...

for the time it takes to make these it's not really worth it. it'd be easier and taste just as good to use canned green enchilada sauce.

Years ago I used to live in Mexico, and Enchiladas Suizas were among my favorite foods. I've craved them for so long, and was thrilled to find this recipe! I often do the same as other reviewers, and use a rotisserie chicken to save on prep. I've made these either with jalapeño or poblano chiles, depending on how much heat I want. I'd say use maybe 2.5 cups of chicken to fill them out a bit more, and I usually end up using 1.5-2 cups of the cream (hey, it comes in pints anyway--why waste it?!!). I also substitute oregano for the cumin; I'm not a fan of cumin, plus I think too many people just add a lot of cumin to dishes and call them Mexican. (Actually oregano is a more "authentic" spice, depending on the region!). Then I follow the rest of the recipe to the letter, and they turn out wonderfully. I might try adding queso fresco to the cheese topping some day, but so far these enchiladas are fantastic--they take me straight back to Guanajuato every time!!

These were awesome!!!! I did make a couple of changes to the recipe. I added a can of crushed tomatillos to the sauce as it was simmering (I found them at my local grocery store while browsing the Mexican food aisle). I skipped frying the tortillas because I thought it was unnecessary and just added more work and clean up to the process. I also bought a can of black beans and added a little into each enchilada as I was filling them; I wanted to add more fiber and protein. These were amazing, SO flavorful!!! I'm making them this Sunday for a church potluck and I know they'll be a hit!

Really, really good - I made this exactly as written, but I didn't dip the torillas in the green sauce. I just poured it all over the top. It didn't make a difference and it was a whole lot less messy. Really yummy, my teenage kids gobbled it up!

I only made the salsa verde part of this recipe, using 2x4oz. chopped green chiles,adding l/4 tsp. ground cumin, some juice from a jar of jalapenos, and 3 fresh, whole roasted jalapenos ground in the food processor. My husband and our neighbor *never* think anything is 'hot' enough, and our neighbor said "wow!" My husband would never admit it, but I saw him wiping the sweat from his face :-) The first time I served it was with 'Roberta Haferkamp's' recipe for fajitas. The second day, I made another batch of salsa to cover enchiladas made with the leftover meat, which had excellent flavor.

These were incredible! I made a few changes...took the advice of others & doubled the sauce. Put some in bottom of dish and spooned some inside on top of chicken instead of dipping the tortillas. Mixed the remainder with the heavy cream & poured on top. Used sharp cheddar, mont. jack and jalapeno jack cheese (almost double the amount called for because we LOVE cheese). Also added some hot diced green chiles and some jalapenos from a jar. My family cant wait to have these again. Thank you for a wonderful meal!!!!

These enchiladas are delicous! A friend made them for me and I immediately requested the recipe. They are labor intensive, but well worth it in the end. A great dish to make for company.

This is a keeper for me. I customized the recipe slightly based on previous reviews. I used 1/2 green chiles and 1/2 poblanos and added a small amount of jalepenos to personal taste. I also increased the cumin to 3/4 tsp and the garlic to 2 cloves. I followed the suggestion of using less oil to fry the tortillas and added the salsa to the filling rather than dipping the tortillas. I also found,as some of the other reviewers, the need to make more salsa the next. Definitely worth trying at least once if you're looking for a good enchilada.

I followed the recipe as directed including frying the tortillas in oil before filling: it's fantastic. The corn tortillas held up great. The sauce was a nice change from typical enchilada sauces, though I think next time I'll warm up whatever picante salsa I have lying around and just use that. I spooned the rest of the sauce over the enchiladas and then added the cream as directed, but we had a problem with not all of the cream absorbing. Next time I will try drizzling with half-and-half (very rich with heavy cream) before the leftover sauce goes on top. Thanks very much for sharing, I'll look no further for a great enchilada recipe :)

Absolutely delicious! And for those of us who can't eat a lot of spices, this recipe tastes great even without the dash of cumin. Use Fresh peppers (the green chile peppers refer to green Anaheim peppers for those of you like me who are always confused on exactly what peppers are being used in recipes...I googled it to make sure I was getting the right kind) are worth the time of dicing them up! (and they are really inexpensive!)...much better than canned! **I also used a corn tortilla brand that boasts being "homemade"...they were very thick and fluffy and really made this recipe perfect. Definitely splurge for the extra few calories and fry the tortillas first. Also, next time I will PUREE the verde sauce after simmering to further appease my texture-picky 6 year old eater (who surprisingly LOVED this recipe despite the pieces of onion/peppers that weren't cooked into oblivion) for a nice smooth sauce. Used Half and Half mixed with Sour cream to save some calories at the end instead of heavy cream. Will ABSOLUTELY be making this again! Thank you SO much for sharing! You HAVE to try this recipe!

This recipes is soooo good. I didn't have any chicken broth so I used chicken "better than boullion" instead. I also used a 7oz can of diced green chilis instead of fresh. I used a 4 cheese Mexican blend instead of the Monterey Jack/cheddar. I used more cheese than called for because we like a lot of cheese. Other than that I followed the recipe exactly and my was it good. I like it better than the enchiladas with red sauce that I make. Will definitely make these again. I bet my husband will make these with some pheasant that he has also.

This was so good - no leftovers at all! The whole family enjoyed it. I followed the directions exactly, but there were a few problems. First, there was not enough sauce for 12 tortillas. The amount of cheese the recipe called for was not enough either. That was easy to see as I was preparing the dish, so I corrected it by doubling the amount of cheese. All in all, this is a great recipe. I’ll probably add more cumin next time. What is a “dash” anyway? I figured it was about ¼ tsp. Next time I’ll add a whole teaspoon.

A couple years ago someone brought these enchiladas to our house after I had a baby. My husband LOVED them and I've been trying to find the recipe since. These are wonderful! And even more wonderful I was able to use some other reviews and make them less fattening. I just warmed the tortillas in the microwave to soften them instead of frying them. I also used evaporated milk instead of cream and they were wonderful. I added a little chili powder, more cumin, and hot sauce to the green chili sauce but it could use some more flavor. I'm not sure what. I won't complain though because either way they were wonderful. Just a mild flavor to them.

Yummmmm!! I couldn't wait to get out here to write a review - I'm still chewing my enchilada - I followed the recipe with these exceptions; I used a different chicken filling I had in the freezer which I had stewed, shredded and added to sauted tomatoes,green pepper,onions,marjorum,black pepper and cilantro. I was kind of leary when I poured the cream over the enchiladas, in fact I stopped at 3/4 C as another reviewer said it was too much cream. I wish I hadn't because the cream baking together with the green chile sauce is what made this so delish. I fried the first two tortillas and then tried softening some in the micro. Fry them, it's worth the extra calories. The microwaved one's fell apart while rolling. Since we love cheese I topped with an additional 1/2 C. and I used a store bought Mexican blend. I put chopped roma tomatoes on top along with the green onions, before baking. The olives after baking made a nice presentation. I did have to bake them about 40 mins. because I let everything cool down and I made 6 large enchiladas instead of 12 small. I will be making these again, soon!! No leftovers here.

This recipe was a homerun for my family!! We love spicy food, so I made the salsa verde with serrano chiles and it was a hit!! I would definately make this again, and again...and again!

These were great! Followed the recipe except cooked the shredded chicken in lime juice and chili powder before adding. This is a time consuming recipe, next time I make it, I'll make ahead and add the cream just before cooking. These taste like something you would order a a REAL mexican restaurant. Thanks for the great recipe!

These were great! I promise I will never use condensed soup again!! These were not any extra effort, but sure did taste like they were. Thanks for a great recipe.

We really liked this we also did not fry the tortillas and we always double the sauce. My family likes to put it on everything they eat till it is gone. The little ones like it to because it has tons of flavor without the heat.

Excellent and much easier than I thought it would be. Like others, I did not fry the corn tortillas, just dipped them in the sauce and I substituted evaporated milk for the heavy cream. They still came out great with those calorie saving changes. I may have used more cheese and chicken than called for- the recipe easily fed six of us with some left over. I made corn and black bean salad from this site to serve with the enchiladas- a wonderful combination.

Excellent! Made these last night doubled recipe only made 10 enchilladas, served with a dollop of sour cream on top. Will make these again & again

This recipe is FABULOUS!! Well worth the time and effort it takes to make it. The only tip I'd give is that the cream called for is too much, about 1/4 is needed, in fact, last time I used just a touch of (skim!) milk in the bottom of the pan to prevent dryness and it was still wonderful.

Fabulous flavor ... but the amount of sauce could easily be cut in half. All that sauce made the tortillas very mushy and unappealing.

This is one of my favorite dishes, but I am often disappointed when I order it because the flavors are often too mild. This recipe is great! I used canned green chilis and omitted tomatos and olives. The key was using just a very small amount of oil for each tortilla (less than a teaspoon). These are great topped with sour cream. Next time I may add some hot sauce or cayenne to the sauce to spice it up a bit.

This recipe is fantastic!! A bit time consuming, but well worth the effort. I usually double the sauce. Used low sodium chicken broth and added extra cumin. I've fried the tortillas and have also made just heating them in the microwave. Both have worked well.

I loved these enchiladas. Great change from the red sauce ones. I used flour tortills, since the corn ones I found were way too small, plus I didn't want to take the time to fry them in all that oil. But it still came out great. My alterations follow. I didn't dip the flour tortilla in the salsa verde because I didn't want the bottom to get too too soggy, and I lightly buttered the casserole dish so it wouldn't stick. I also spread a little cream cheese on the tortilla, added the cheese (blend of 4 mexican cheeses, then the chicken, then rolled it. It made the filling creamier. I also boiled the chicken in salt water and added Adobo seasoning to the water as well. I also added a little taco seasoning once the chicken was shredded, since it was kind of bland. I also used two cups of cheese for the top. I could eat them once a week!

I LOVED this recipe! The green sauce was outstanding and so easy to make. This is definitely NOT a low-fat meal but substituting half/half or milk would be too thin for the recipe and make it soupy. Frying the tortillas really brings out the flavor, but they have to be just right. The trick is to fry them in HOT oil quickly and when you think they are nearly too done, they will be perfect once they are stacked and have a couple of minutes to steam in the paper towels before rolling. Thank you so much for sharing this excellent recipe!

I tried this recipe on some friends for the first time. It was delicious. The only thing I changed was I used olive oil and wheat tortillas. I softened the tortillas in the microwave, instead of in oil.

This dish is my husband's favorite dish of all time! It's a time consuming dish, but OH, SO WORTH IT! Mmmmmmmmm!!!

Absolutely fabulous recipe Lisa..thanks!

Absolutely Delicious! I made the recipe exactly as it was, and then added sliced jalepenos (jarred) on top with the green onions before baking. It added that spicieness that my husband and I love! Great recipe. Will definitely make again!

Very good!

I'm not giving this 5 stars because any recipe that ends up being another excuse to eat a lot of cheese and chicken without being called cheese and chicken (as if the guilt would go away!) doesn't deserve 5 stars. Does this recipe taste good? YES! Do my kids it? YES! Was it hard to make? Not really. Was it company-worthy? Probably. Now, I need to find a recipe that combines lima beans, eggplant, brussel sprouts and cottage cheese in a tasty way, and I'll give that 50 stars!

Love this! The Salsa Verde is out of this world! I ended up having to make it as a casserole instead of enchiladas since I was out of corn tortillas. I used tortilla chips and layered them with the chicken, salsa verde and cheese ending with a layer of cream and then the remaining cheese. Can't say enough good things about the salsa verde!

I made it to bring to my sisters house. Everyone raved about it, and since it's a family of cooks that was high praise! I made it basically the same except I made it gluten free by subbing gluten free flour for the flour. After reading reviews I doubled the sauce and used light sour cream instead of heavy cream, and half teaspoon of cumin instead of the dash. I also added two minced jalapenos with the onions.

This recipe was awesome! There were a couple of things that I changed. I added red pepper, green pepper, and onion stir fry to the enchiladas. I also added a little bit more water to the gravy. Also, instead of dipping the tortillas in the salsa verde (after frying them), I waited to pour the salsa verde over the rolled enchiladas in the baking dish. This made them a whole lot more moist. I do recommend making more salsa verde for left overs. The next day the enchiladas were a bit dry. Overall, awesome recipe!

This dish is AMAZING! If you dip the corn tortillas in oil, it gives them a more authentic flavor. My Dad grew up in Mexico and he loved this dish. I will definitely be making this again!

This recipe is fantastic! To save time I used canned salsa verde and chopped up Louis Rich chicken strips. I served this dish with shredded lettuce, Spanish rice, guacamole, sour cream and the diced tomatoes & olives. It took 40 minutes tops from start to table.

I had made the Roast Sticky Rotisserie Chicken and had left over chicken. I made this using Pam sprayed tortillas cooked over high heat. I then used only 2 t. oil to cook the onions and then added some chicken stock and then the flour and cooked the flour until golden. I then added the rest of the chicken broth and spices. I didn't have the chilies but I did have some green enchilada sauce so just added 1/2 a can of that. I also used fat free 1/2 & 1/2 for the cream, and 2% cheese. Very yummy and will definitely make again with the left over chicken we always seem to have.

This is soooo good that it deserves maximum stars. I followed others and fried corn tortillas in cooking spray, dipped in green sauce, rolled chicken & cheese inside. Added red enchilada sauce (1 C) to the verde mixture over the top. Oh, used fresh roasted green chilis, too. Skipped green onions but added cherry tomatoes and green olives, along with avocado. My entire family loved it so much we ate every bite in one evening (four adults). Absolutely delicious - thanks for recipe. This is a keeper!

Great recipe! I usually substitute a lower fat dairy product for the cream and it has always tasted great!

Finger licking good. Great for a party because you can prepare ahead and put them in the fridge and put cream and cheese on top just before cooking. I did not soak them in cream and I used sour cream instead of heavy cream.

I couldn't for the life of me find corn tortillas, so I had to use the soft flour kind. The end result, I thought, was rather soggy, although my boyfriend disagreed and went for seconds. In the future, if I make this again (and am again forced to use flour tortillas), I think that I will roll up the filling (without diping the tortilla in the salsa), brush the outside with olive oil, and bake these chimichanga-style and leave the salsa verde sauce on the side. That way I won't have to worry about sogginess. As for the flavour, I give it a 4 star rating because I marinated the chicken first. If I hadn't, I think the taste would have been bland, and I would have had to give this dish a 3-star.

I used flour tortillas as well, and there was way too much sauce! I agree with the other comments as well, there was not enough seasoning and I even added extra. Something about the heavy cream just didn't taste right. It was fun to make though... thanks for the recipe.

This was a good recipe with room for lots of changes in a pinch. I really liked the recipe for the salsa verde or green chili and will use it for other dishes.

This recipe is soooo good! The salsa verde is wonderful. It is a pretty time consuming recipe, so to make it quick I double the recipe and use corn chips instead of tortillas. I make it like a casserole and layer everything like lasagna. It's really pretty fast this way and it's easier to serve too.

This was good but nothing to wow me with. I didn't fry the tortillas but just warmed them up before filling.

This was one of the best chicken enchilada recipes I have made. They had very good flavor, but not spicy at all. If you are looking for lots of zip and spice, this isn't the one for you. Allow yourself plenty of prep time, but once they are ready for the oven, it goes quick. Prepare the chicken a day ahead to save you time.

Very good! Next time, I will make extra sauce so that I can use it to cook the chicken in the crock pot as others have recommended. I used some cayenne for a little more zip and used a little less cream. These can be a little mushy so I might try cutting the cream a little more. Served with shredded lettuce & sour cream.

This one is a keeper, very flavorful and easy to make. Make the salsa verde early enough to have it cool enough to handle when you dip the tortillas.

This was such a hit with me and my daughter. She's ten and had three for herself. I made this with mexican rice and mexican corn cake as side dishes. It was sooo good. It does take a bit longer than I prefer because of my big family and not enough time in the day but it was worth it.

Minus the olives, this is one of my 2 year old's favorite meals. I usually add a couple of diced tomatillos to the salsa verde mixture; also use what cheese I have on hand. I prefer flour tortillas, but the rest of the family likes the corn. Great recipe. Thanks!

Wow! Hubby said he was tempted to eat all 6 servings in one session. Thanks for the great tip on slow cooking the chicken in favorite BBQ sauce. Super yummy. Thanks also for the microwaving tip. Saved us some calories and time. I think I could get by just as well with half and half rather than heavy cream. But still, what a GREAT dish!!

I made this only with a few alterations. Used 1/2 cup of heavy cream instead of a whole cup, added two roasted fresh poblano peppers, and roasted bone-in chicken breasts in the oven with epazote and garlic salt. Those were the only changes. This recipe is fantastic! Better than I've had in any restaurant.

I always know a recipe is a keeper when my husband requests it for dinner again! The first time I made this, I accidentally used jalapenos instead of green chiles, and it tasted good, so now I use a mixture of green chiles and jalapenos. Also, I did not have any Monterrey Jack so I used 4 oz cream cheese. I did not roll up the enchiladas and instead layered the tortillas, sauce, cream, cheese, etc. into a casserole, which made it much less time consuming! Very, very yummy recipe I'll be making many times in the future.

Excellente! didn't change a thing- followed recipe exactly.. amazing. as for frying them it didn't really give a good estimate as to how long to fry them.. I let the oil sit on medium heat(old electric stove) for a while then about 15 seconds or more each side. might help someone.. Oh, and try to make sure things are warmed up ahead of time- I didn't heat the heavy cream though first and it turned out great! Thanks!

I make these all the time, and I'm finally reviewing them! These are the best enchiladas, they are the only enchiladas I make. I've made them for guests, and they get rave reviews. One thing I do change slightly is I increase the amounts of the sauce just slightly. The amount of sauce the recipe calls for just does it. I prefer slightly more. Also a can of chicken broth is 2 cups, so it's convienient. Also I make 10 every time, I can't seem to get 12 from the amounts of everything else. Oh, and I add more cheese than whats called for. Overall this is a really awesome recipe!

THESE ENCHILADAS WERE GOOD, BUT VERY RICH AND VERY HEAVY, I FELT LIKE SOMETHING WAS MISSING HOWEVER MY FAMILY LOVED THEM...

The best enchiladas I have ever made. Sauce was great. I followed the recipe as written mostly. I diced up a green bell pepper and a large onion and cooked that in the butter first. I added half of those to the chicken to give the chicken more flavor and the remaing half i used for the sauce. I used fresh Anaheim peppers and one small jalapeño. After it was done simmering I used a hand emulsion blender to thin it out. This was a little more work than opening a can of sauce, but so worth it.

This recipe is so special. I was conservative with the cream poured on top but glad that I didn't leave it out. I am lucky enough to have access to New Mexico green chiles, which made the dish even greater! This recipe is a real keeper - The sauce alone will be great to use on dishes like smothered burritos or tucked into scrambled egg breakfast burritos and also spooned on top!

This is an excellent recipe. I used fresh jalepenos and anaheim peppers. It could have been a little bit spicier but you never know what your going to get with those peppers. Flavor was spot on and the cream is what puts this over the top. I used a large lasagna pan and spaced out the echiladas about a 1/2 inch apart so they stayed individual and didn't cook like a casserole. My husband said this is better than any restaurant. Highly recommend this recipe.

These enchiladas are excellent. These were far superior to the ones we get at our favorite restaurant! These are now a regular item in our house. We made them vegetarian, using tempeh, but they would also be good with only cheese. The only change I made was to add more raw onion in the filling of the enchilada, and use flour tortillas.

Perfect as written. Would definitely make again. Family loved it.

Delicious! I use flour tortillas, beef and omit the green olives and cherry tomatoes....and you have perfect enchiladas with this recipe. The cream is a big deal, don't skip it.

Spectacular chicken enchiladas! Made as directed, and the only thing we didn't care for was the green olives--the olives totally overpowered the mild flavors of the enchiladas. When we went back for seconds, nobody had the olives. When we make it again, and we will, there will be black olives instead.

WOW!!!! If I could give this recipe a hundred stars, I would do just that. 5 seems barely adequate! My whole family LOVED this dish and I will be making it again (and again and again...) very soon. Thank-you so much!

I would give this a 100 stars if I could! I used bottled salsa verde and it was still delicious. Also, it is worth the effort and mess to fry your tortillas and dip them in the salsa...don't skip that step! I seasoned my chicken with seasoning salt and lots of garlic (I don't like cumin). For my tortillas I layered chicken, cheese, and green chilies (out of a can). I also topped the whole dish with some Queso cheese dip (I think I used tostitos brand) in addition to the cream.

Excellent recipe! Do yourself a favor and double the salsa verde. Add 1 T. garlic powder and 1 t. of cumin. Do not fry the tortillas in oil. Simply spray with olive oil or canola spray and heat in very hot cast iron skillet until wilted. Also, I used 16 oz. of cheese. 2 cups didnt even fill the 8 tortillas I used. I also used 4 cups of chicken, not two. We don't do skimpy around here! I added the heavy cream to the salsa verde at the very end and heated it slightly before pouring it all on the enchiladas. My husband said this is a 10 star recipe, it was incredibly easy and delicious, tasted very authentic. I make my own chicken broth and grow and roast my own chiles. Thanks a ton for the best enchiladas I have ever made!