Reviews for Chicken Enchiladas with Flour Tortillas
excellent. will make again!
Great, kid friendly meal. The reason for the 3 stars - I followed the recipe to the letter and could barely fill 3 tortillas (and my tortillas were only 10 inch, not 12 inch). It's a good thing I was only feeding my two kids plus hubby and me. I'll make this again but be sure to double the amount of chicken.
I absolutely love this recipe! I have made it numerous times, and have added a few variations over time. The one thing I do regularly is double the sauce. We like it to be a little more on the creamy side!
excellent1 the kids called the sauce on top - good gooey sauce. A winner! I omitted the green chilies and onions to be kid friendly!
My husband didn't care much for the cream of mushroom soup in this recipe. So, now when I make these, I add a little cumin, chili powder, and additional sour cream, and then bake it with my White Cheese Sauce on this site. If you make these with the White Cheese Sauce, please, only use half the butter in the recipe because after baking the sauce some of the butter will rise to the surface. Using half the butter works very well.
I made several alterations to make these lowfat, and they turned out great! Cooking spray to saute the green onions, lowfat soup, fat-free sour cream, fat-free cheese, fat-free tortillas, and skim milk. I sauteed the chicken in cumin, chili powder, salt, and pepper. Awesome! Thank you for the recipe!
Pretty tasty. My picky 2 year old actually ate this so it gets 5 stars just for that! I did add some green peppers and onions that I sauteed in olive oil and with minced garlic. I also used more cheese, but we are cheese fanatics in this house.
I made a quick version of this using one can of mild green enchilada sauce one cream cheese package cut in cube and 1/2 cup of sour cream and half of cup of milk. Added garlic salt and some pepper and one can of cream of chicken with herbs. Brown each of the flour shells with butter in pan and then added a slotted spoon full of cubed chicken in the middle of each tortilla shell and pour a cup of sauce over the chicken and folded the shell over. After making six chicken wraps I pour more of the sauce over the tops of the six wrap flour tortilla put in the a long baking pan sprinkled cheese on top and then put in the oven for 10-12 mins. This was a quick version of this recipe and boy was it good and easy to make! Made six enchilada great for leftovers but I doubt you have any left! ...Raine
We make these all the time, but with a few changes. As other reviews have said I use salsa instead of milk and corn tortillas instead of flour. I used Jack instead of cheddar, just 'caise I like it better. Also, I shred the chicken with my fingers rather than chopping it. Super yummy!
made this recipe tonight as written. wife and ml do not like anything spicy.we all thought it was very good.i can see where it could be tweeked and i might later but verry good as is.
My husband usually dislikes Mexican-type food, and he LOVED these, so that's saying something (which is why I'm giving this 4 stars). I wasn't too impressed, however. They just seemed to be lacking something. I followed the recipe exactly except I coated the chicken with paprika, Cayenne pepper, and Lowery's Seasoning Salt before browning it in olive oil. I think I'll make it again next time I'm craving enchiladas and follow some of the other reviewers' advice and double the sauce and use cream of chicken and cream of mushroom soups. I might add tomatoes, white onions, and mushrooms too. That might make it more tasty cuz as is its pretty boring.
Excellent. I have made this delite several times. I use 1 tbl spoon of minced garlic, and 1 tbl spoon of taco seasoning when I cook the chicken. It adds a kick to the dish once it is finished. I also use a little more chicken than what it called for. I use white onions instead of green onions. And after this dish comes out of the oven, I throw on some black olives, and some fresh tomatoes. YUMMY. I serve with some spanish rice, and we have a meal in less than an hour. Plus, we have leftovers. Thank you Steph.
Every time I make this recipe, my husband and I gorge ourselves. It is soooooo good! Changes i make: no green onions, saute the chicken breast with some cayenne pepper, chili powder, and cumin, double the sauce, and add plenty of those same spices to the sauce and you heat it. So good.
These were the best chicken enchiladas ever! I followed the directions exactly up until adding the chicken to the 1/4 remaining sauce. I also added a package of taco mix and a can of crushed tomatoes. Mine made 8 instead of 6. They tasted exactly like the ones that I get at my favorite Mexican restaurant. I also used low fat everything and got them down to 5 points each on WW. Will definately make again.
YUM! I added half a can of refried beans when I added the chicken, just for kicks. WAY good.
We ate this and didn't hate it but we are very confused about why anyone would call this an enchilada. It was an interesting flavor...not great not bad but just weird. I might make this again. I wouldn't recommend this to anyone interested in actual Mexican food.
Excellent recipe. To add a little more flavor, I added half a package of fahita seasoning to the sauce mixture....the whole gang raved! Thank you.
This recipe was great! It was my FIRST TIME ever attempting enchiladas and it worked out so well. I did alter a couple of things for taste. 1) Boiled 2 large boneless breasts in 2 cups chicken boullion, 1/2 can tomatoes with green chilis, several cloves minced fresh garlic, about 1 cup diced onions, 1 tbs olive oil, dried parsely and some fajita seasoning. Let cook & simmer for a long time (not sure how long), shredded the chicken in the pan and set aside with all but about 1 cup liquid. 2) Added to the liquid in the same pan 2 cans cream of mushroon, 1 cup milk, and about 1 cup sour cream + more pepper. This gave the sauce some of the good flavor of the chicken and doubled the amount. 3) Used flour tortillas (what I had on hand). If you nuke the tortillas for 20-30 seconds they are pliable enough to fold and roll. I was really impressed with the results and my BOYFRIEND HAD 3RDS. Right now he is eating them for lunch leftovers and he says they are BETTER than the chicken enchiladas at our FAVORITE Mexican restaurant here in TX!! Big compliments and thank you for the recipe!!!!
I haven't tried this particular recipe yet but my mom always made a similar one with corn tortillas. The trick is to make it the day before and refrigerate. It softens up the tortillas without having to fry them.
I make this with corn tortillas because that's how enchiladas are traditionally made. I just want to state that contrary to what others have said, you do not have to FRY your corn tortillas. Simply wrap 5-6 tortillas in wet paper towels and microwave them for 45 seconds. They will come out soft and pliable. This will cut your fat and calories considerably.
Really not impressed with this recipe. I had been wanting to make it for SO long and was really excited. The filling only filled 4 tortillas, and once they were baked, they weren't very tasty. They were pretty "blah." It needed salsa added, or some sort of spice, or pepper or something. It was just lacking. It wasn't awful, by any means...it just needs to be changed (which I guess would completely defeat the purpose of the recipe).
great tasting, easy, quick to make, budget friendly and has family's approval! That's how i determined this five start rating! Only changes i made was using chicken soup because i was out of mushroom soup and whole wheat flour tortillas because i was out of regular, and I used white onion because i was out of green onion. very easily adaptable recipe!
Very good, simple enchiladas! The first time I tried adding stuff to make it better - the second time I just followed the recipe and they were fantastic! Not to spicy, just good simple enchiladas with great flavor. Easy to make and good as leftovers.
I think this is a three to four star recipe as is. We found it somewhat bland and not much like authentic Mexican. With some changes made based on other reviewers suggestions though, this is definitely a 5 star dish. The second time I made this, I poached and shredded the chicken and added about a half a pouch of taco seasoning. Also, when I mixed the chicken with the 1/4 reserved sauce, it didn't seem moist enough. Might have been my fault- I may have had too much chicken. So, I added about a half can of drained petite diced tomatoes with sweet onions. They gave it just enough moisture and added some nice flavor too. I substituted fresh minced garlic for the garlic powder and I used Campbells spicy jack soup instead of cream of mushroom. I also served this with both red and green salsa on the side so people could top their enchilada with the salsa of their choice. With these substitution, these enchiladas were amazing!! I served it with a side of mexican rice with corn and black beans. Next time, if I make a rice without beans, I would add black beans to the filling too.
I threw in Monterey Jack and sharp cheddar into the sauce but thought it still needed something, added a can of chunky rotel tomatoes and it kicked it up a notch!! I also doubled the recipe using a can of mushroom and a can of creme of chicken. Delicious and easy! I agree with other reviewers, GREEN CHILES are mild not hot at all, you must have used the wrong peppers if yours was spicy, this dish is very mild thats why the addition of the rotel for our tastes. It really made the dish much better.
Added a tomato, a can of corn, and en extra 1/2 cup of sour cream and it was absolutely delicious! This is my new favorite enchilada recipe!!
This is a great recipe and my husband gets excited when I make it. I don't change a thing and it has come out perfect every time!
I thought this receipe was quick and easy to make. The flavor was also just as expected. I was glad I chose this one it was a big hit.
Very good recipe. Quick and easy, my girlfriend loved 'em!
I made this recipe exactly as written except substituted corn tortillas. It is absolutely delicious!!! I could not taste the cream of mushroom which is a huge plus for me, and it really tasted like something I would eat at a restaurant.
The family really liked this. I didn't have any mushroom soup, so substituted cream of chicken. My son and husband ate the whole pan.
These are awesome! Loved them. I doubled the recipe and followed some suggestions that recommended adding red bell pepper. I only had cream of chicken and cream of celery, so I used those instead of cream of mushroom. I also added some taco seasoning to the chicken, probably not authentic, but cream soup isn't either, is it? I served with avocado and cilantro. Delicious! So warm and yummy in the middle of winter!
We all loved this recipe, even our 4 year old EXTREMELY picky child. I have a hard time with red sauce, so I appreciate the white sauce very much. Thanks for sharing!
I have to echo another reviewer - this recipe is so good, I've stopped looking at other Enchilada recipes. We make them according to the recipe when we make it for our neighbors who don't like too much spice and add jalapenos when we make it for ourselves. This is a WONDERFUL recipe. Everyone we've made it for has raved about it and asked for the recipe. Thank you so much for sharing Steph.
These were really good and very easy to make! I used cream of chicken instead of the mushroom...just personal preference. I also omitted the green chiles because of an allergy, I don't feel this hurt the recipe in anyway! I will definitely make these again!
I actually made this for the first time last week for two of my girlfriends - one who has a brand new baby and the other who's on bed rest @ 32 weeks pregnant. I didn't make extra for us. Not sure why?! Both of my friends raved about them and asked for the recipe. I just had to try it. I made them for dinner last and we all loved it! This is a keeper! YUMMY!!
Use cream of chicken soup
This was great. I was really surprised that it tasted so well. By far the best we've had. Recipe needs no altering.*UPDATE* Have made this many more times and always make a double batch. Freeze the second batch before baking; thaw in fridge overnight and then bake as usual. Lifesaver on busy work days or when my 9 yr old begs for these :)
These are amazing!! I made for my daughters b-day and everyone loved them!! I added slices of avocado green onion and sliced olive also sour cream. SO YUMMY!
Love this recipe. I always get compliments when I serve this and request for the recipe. I cook a large chicken breast in a slow cooker with taco seasoning until it falls apart and then I shred it. Double the sauce so it does not get dry and always use corn and not flour tortillas. One of our favorite Mexican recipes.
First time I tried this it was a bit bland, but it's very easy to add some extra flavor. Instead of the can of green chiles, try chopping up one or two fresh red chiles and adding those to the butter instead. They add a slight bit of heat and some much needed color to the dish. I didn't have sour cream on hand, so instead of 1/4 cup of milk, I just used 1/2 cup of milk... turned out just fine, and cut on the richness a bit. Also, if you have a packet of taco seasoning on hand, throw a teaspoon or so into the sauce to add a bit of color. I also added some tabasco into the sauce. After it came out of the oven, I topped it with some chopped up tomatoes and served it with green taco sauce. Yummy! I usually hate leftovers, but I look forward to eating this the next day. A definite crowd pleaser.
I made this the other night for my boyfriend and I, following the advice as some of the other posts, i.e. corn tortillas instead of flour, enchilada sauce, etc. He said it was better than any he's ever had in a restaurant! Will definately be making this again...
You have got to try this with Campbell's new creamy chicken verde soup! I used 2 cans of it and doubled the sour cream for a moister filling and more sauce to cover it with...mixed x-sharp cheddar with pepper jack for the cheese...If you double the other filling/ sauce ingred. don't double the cheese ..maybe add slightly more. I also used fresh garlic,sweet onion and left out the green chili. Since the chicken breasts I used were large I made 8 enchiladas and could have gotten at least 10 out of it...The famliy ate it all and they loved the filling ! We had spanish rice with it.
I buy the biggest foil dish I can find and triple (sometimes quadruple) this recipe and when I'm done just toss the pan. No mess and I have enough meals to keep me out of the kitchen for awhile!
This is so good and easy and can be made with lefttover pork or poultry but I prefer cream of chicken soup, and if you don't have green onions regular onion, dried onion, or onion powder works-green onion is best though! I add a little more garlic and onion powder too.
Better than any enchilda's I've ordered at a restaurant! These were easy and great tasting.
Greatest recipe, have a so many complements and requests for this recipe, everyone loves this and ask for it often, thanks, Steph, have been making it now for over 5 years
I loved these enchiladas & I usually don't care for too many enchiladas. They are the perfect consistancy. The only thing I would add would be spices to the chicken (cayenne pepper, southwest seas, etc.) to make them have a little more flavor. Other than that GREAT!!
I don't know how the original recipe would rate, but the version I made was fabulous! It all looked a little bland to me so I made the following revisions: I sauteed the chicken in oil and butter with onion, garlic, diced red pepper, and minced fresh cilantro. After it had cooked I took it out of the skillet and shredded it. Then I simmered it in chicken broth and fajita seasoning for about 15 minutes. It smelled awesome! For the sauce, I doubled the amount after reading some others' reviews. I used a can of cream of mushroom and a can of cream of chicken. 2 cans of diced green chilies, 1 cup of sour cream, and a teaspoon each of garlic powder, cumin, and chili powder. I used a mix of Monterrey Jack and cheddar for the cheese. Great reviews at this house!
Good recipe. I increased everything based on past reviews so I had 6 fat and saucy enchiladas. To make more sauce I added another half-can of cheddar cheese soup to the cream of shroom. Sounds weird, but there was lots of real cheddar cheese and it made a tasty combination. I also used leftover chicken that had been marinated - it had lots of flavor so I had no blandness issues.
These were great! I think I almost came up with my own recipe with all the changes I made though! I substituted cream of chicken soup and added a can of drained tomatoes with green chiles (along with the can of regular green chiles) and a can of drained black beans. I used a minced garlic clove instead of garlic powder too. I omitted the milk (seems like it would make it soggy) and used leftover Thanksgiving turkey breast, cubed, instead of the chicken. They were a little spicy (not for me, but if you have kids who don't like spicy you might want to cut back on the chiles). These were easy to make and I like that they don't require enchilada sauce, which I don't always have on hand.
These were very good- my husband says to add them to the rotation. The reason for 4 stars? For a working mom of 2 it is a little time intensive for the result. I had to cook and dice the chicken one day, make the sauce and assemble the dish during a nap time, and then finally bake it the evening that it was to be served. The flavor was quite good and we enjoyed the dish, I just don't know if I will make the time investment again for this.
I thought that this recipe was delicious and very easy to make. I made a few changes only because I didn't feel like running out to the store so I used what I had on hand. The changes that I made were the following - I used finely chopped white onions because I didn't have green onions, I used cream of chicken soup instead of cream of mushroom, in the green chiles I added a few jalapenos and I chopped them up very fine in my food processor. I cooked my chicken breasts in chicken broth with a half of an onion and a few whole garlic cloves and then chopped it in my food processor. In the sauce mixture of cream of chicken soup, I added some jalapeno juice, chili powder, onion powder, garlic salt, cumin, and paprika. When I stuffed the shells with the chicken I also added some shredded cheddar on top of the chicken before rolling them. Other than these changes I made the recipe exactly as directed. It was very delicious and I will make it again.
I loved it. I cut out alot of fat by using fat free sour cream and reduced fat/lower sodium soup. Could not tell the difference! (I would add some extra soup next time though) Will make this again.
Great Recipe! I think when I make them again I might double the meat mixture. I didn't feel there was enough filling. Wonderful dish though!!
This was pretty good. My husband said it was bland, but I enjoyed it and my picky 2 year old gobbled it up. I used Monteray Jack cheese instead of Chedar and doubled up on the cheese. I think next time I make it, I will try it with mock crab meat instead of chicken.
My family devoured these enchiladas. Excellent recipe. Next time I will double the sauce, didn't seem like there was quite enough.
This is the BEST Enchilada recipe EVER!!!!!! Ok it doesn't beat Mexico's enchiladas but this is VERY yummy!!! Friends request it over and over.
I used the large burrito tortillas, and doubled everything else. This makes fantastic leftovers! This is one of our favorites meals. Great to serve with white corn tortillas chips.
This was a really good recipe. I brought it to a pot luck party and everyone loved it. I took the advice of other reviewer and made these changes to the recipe: I used a rotiserre chicken and shredded the meat instead of cuting in cubes. (1 chicken was enough to double the recipe). I also used mexican cheese (pre-shredded kraft) and I used campbell's cream of mushroom & Chicken soup. I also used those homemade tortillas that you just have to cook. I also broiled the enchilada for about 3 minutes to give them a crispy appearance. The only thing that I would recommend for people that plan to double the recipe is to use a seperate pan for each 6 enchiladas. I sort of stacked the top row of 6 onto the bottom row of six and the bottom row tasted fine but didn't look very nice they were all goopy.
My family loved this recipe just the way it is! Flour tortillas worked great
Just made this for the second time in two weeks. No leftovers, my kids love it! The first time I made it exactly as the recipe called for, except I substituted a can of green enchilada sauce for the green chiles, as my children do not like them. Our only complaint then was that there wasn't more of it. Tonight, I used more green enchilada sauce... both in the internal sauce, and then drizzled over the whole pan before popping in the oven. Fabulous. I realize this is not a traditional enchilada dish, but it's divine. Even better, it's EASY. Will be making this regularly.
I was expecting a flavor similar to Enchilada Suiza. Luckily, I tasted the sauce before I mixed my chicken with it and it tasted like plain old canned cream of mushroom soup.I am from Southern Calif and my husband is from South Texas and this is not a flavor we like for our enchiladas. Sorry. Looks like I will just make my standard green sauce for chicken enchiladas. Oh well. Thanks anyway.
It wasn't bursting with flavor, but good enough!
Great Recipe! I used reduced fat sour cream, low-fat cheddar and 1 tsp. of butter because YIKES on the fat & calories. I also seasoned my chicken breast with poultry seasoning and grilled it on my George Foreman. We will make this often.
My guests loved these, but they were a little mushroomy for me. I'll try the "cream of chicken and mushroom" soup next time. Used pre-cooked Tyson fajita chicken strips and this gave it an awesome flavor. Will make again. **UPDATE** Made again using the ckn/shroom soup and they were perfect! No need to add any other spices; they were flavorful and yummy. I used eight 8" tortillas and they fit perfectly in a 9x13" pan.
My husband loves these and his complaint is always that there just aren't enough! I use chopped red onions just because I always seem to have that instead of green. While the onions are cooking I add the garlic and also Adobo seasoning. I don't use diced green chilies but rather the green Chile enchilada sauce because I definitely agree that you need to add more sauce.
This recipe is excellent. After making this, my husband told me my chicken enchiladas were better than granny's and my mom said I was the best cook in the family. I always double the recipe and add extra chicken and extra cheese. Instead of buying cooked chicken, I buy 1.5 lb. of chick breast strips, bake or grill them and then cube the meat. It gives the dish more texture and it's so easy. I also used 1 can of crm of mushroom and 1 can crm of chick soup, a pinch of cumin and a dash of chili powder. A definite winner...YUM YUM!!
Not crazy witht the flavor of the filling.
Yummy,but as a mexican i need to say this is not chicken enchiladas, you can describe it as inspired by chicken enchiladas, or your version of. Enchiladas, come from mole( which is like a sauce made of various ingredients, such chocolate, different species of dried chiles, cookies, plantin, peanuts, etc).But confort food is always tasty=0)
Very good! Did add a can of cream of chicken soup too for more sauce.
Not that good. I am going to remove from my box after this rating.
Yeah..so good..I used the Mexican 4-cheese blend (not the taco cheese-gross) and I used extra in the filling and on top-love cheese! Also, used minced garlic with the onions instead of garlic powder and I shredded the chicken instead of chopping it. It was yum!
These are great and I have shared this recipe with friends who loved it also. I have made them with ground beef as well. Once with just plain old ground beef and the next with a can of spicy chili beans in the meat. Omit the green onion and use white onion when browning the beef. I think next time I will make them with imitation crab meat and a can tiny shrimp. MMMMMMMMM sounds good , huh????? oh, i forgot that I have also used a can of enchilada sauce before putting the sour cream mixture on. EVEN BETTER!!!!!!!
We really enjoyed these, however I wish I had followed the advice of others and increased the sauce!
I have been making this for three years. Found it while searching for a recipe to make for a family with a new baby. It is now my go to meal for those I am making a meal for and also for my family. Everyone I have made it for wants the recipe. I make absolutely no tweaks. Delicious just the way the recipe is.
Not my favorite. The overall flavor was good, but the flour tortillas made it pretty gummy and doughy tasting. Probably would be better with corn tortillas. I substituted cream of chicken for the mushroom because it sounded better. Also, I used the green onions for garnish instead of cooking in butter, along with sliced olives. The taste was very good, but next time I will use corn tortillas.
This was the first recipe I used to make enhiladas and it definetly rocks! It was simple to make and delicious to eat. I've made it twice since!
These were very good. Would definitely eat these again. I think I will make more sauce next time as I was only able to fill 5 tortillas and I was being frugal with those. I did add diced mushrooms when I sauteed the onions and it was very good. Other than that, I didn't change any ingredients. Also, I cooked them for 25 minutes without the cheese on top and added that the last 6-8 minutes. I find the cheese gets a little tough if I cook it from the beginning.
YUMMY! only thing i changed...I used fresh roasted green chiles....yum yum yum and my kids loved them too. :)
I tried it as is. Always rate a recipe as it is written. Easily 5 stars. That being said, every cook adds or changes things to meet their own tastes. I prefer to try the recipes on this site as they are written, and the next time make it mine. This recipe is Great as it is, but now I add my own touches. Instead of green chilies I add chopped jalapenos. I also add a can of diced tomatoes with chilies to the filling for a bit more flavor. We like the flour tortillas but prefer the corn. I add some cumin, cilantro, and Mexican cheese. Always double it because it is always a hit. Making it today!! Update April 24, 2016--I still make it and enjoy it. Due to health style changes I use Campbells fat free soups and non-fat Greek yogurt instead of sour cream. It is still wonderful
Awesome! This recipe was highly recommended to me by my dear sweet cousin who also hunts and pecks around this site. I have to admit, while making this, I didn't think I like it at all.But she told me her kids loved it so I had to try. WOW! I was pleasantly surprised!Another keeper.
too bad i'm on a diet! i could eat it all day long! i'm not usually a cream sauce nor a cheese fan, but this recipe changed me.
This is 5 star or better combining some of the suggestions others made. I used all the original ingredients but added a few dashes of cayenne, salt and pepper, cumin and garlic powder. Used yellow onion instead, 1/2 cup of salsa, and added the cream of mushroom and sour cream all to the skillet. Meanwhile I made a quick chicken-flavored rice and added that. I layered soft large torillas 2 at a time and poured the ingredients in-between. I ended up with four layers including top and bottom. Sprinkled extra cheese and chicken mixture on top and baked for 20 minutes at 350. It was incredible!
I used chicken thighs and a combination of pepper jack and colby cheese. It's really good if you add an extra 1/4 cup sour cream. Wonderfully rich and delicious!
This recipe is a keeper! I did alter it a bit. I used a can of rotel tomatoes instead of the diced chiles just for a little more flavor and used red onions instead of green because that's what I had! It was so good, my husband and I both were sad that I was only able to get four enchiladas out of it! Next time I will double the recipe and probably shred the chicken instead of cube it so that the sauce and chicken blend together better. Will definitely be making this many more times!
My boyfriend raved about this recipe. I did use extra mexican cheese blend.
Delicious, low-acid way to make chicken enchiladas. As much as I love tomatoes, I should not be eating them (acid reflux) and always regret it later. I love that there are no tomatoes and also omitted the chiles. It was great even without these "key" ingredients.
EDIT: I made this recipe again (actually, I forgot that I made it the first time until I went to review it.) My original comments stand: double the filling, use smaller tortillas, and add oregano and taco seasoning to the sauce. Original review: This recipe was somewhat frustrating. Because my family loves extra sauce, I doubled the sauce & chicken. Yet, as I was filling the tortillas, I quickly realized that I did not have nearly enough filling to complete 6 large enchiladas. I was skeptical that there would be enough chicken when reading the recipe, and I was right. I think if you use smaller tortillas, this might work out ok, but not with the size suggested. We loved the flavor, but I marked it way down because the measurements were way off. Also, I cooked my chicken in taco seasoning, as suggested in other reviews, which added a nice flavor.
This recipe was a hit in my house! The sauce turnen out really well and kept the enchiladas from being dry. I used chicken breast despite anyone in my house liking white meat so next time i will try it with both white & dark meat. I did double all ingredients and added a can of rotel and can of crm of chicken. I will definitely keep this recipe in rotation.
This was pretty good. I followed other readers' advice and seasoned the chicken with salt, pepper, cumin, and lemon juice. Next time I will add tomatoes.
wonderful and tasty! i rubbed 2 chicken breasts with the 'taco seasoning' recipe also from this site and then after that was cooked used the same pan to make the sauce. i threw in some fresh minced garlic with the green onions, and sauteed this with extra taco seasoning before adding everything else. i also shredded the chicken and used 6 8" taco-size flour tortillas. they fit perfectly into a 9x13 pan and the filling was the perfect amount. served with salsa and extra sour cream on top and it was absolutely delicious!!
I used canned red enchilada sauce and plain yogurt in place of the cream of mushroom and sour cream and this recipe was still very good!
I gave it 3 stars only because my husband liked it and he is a very picky eater. I on the other hand thought it was very bland. I used cream of chicken soup instead of mushroom.
A great recipe. My husband and I loved it! I used cream of chicken soup instead of the cream of mushroom. I thought that would go better with the chicken and it turned out wonderfully.
Didn't change a thing except for the soup. I used low fat cream of chicken instead of mushroom. Personal preference. This was enjoyed by everyone in my family. An easy put together for weeknight meal. I served with sour cream and guacamole on the side with some chili powder for an extra kick. Delicious!
These have become a real favorite at my house. I have found that they work especially well with people who hate spicy foods because you can easily remove the green chiles and it will still taste delish!
It's a good Americanized enchildada, my mom even made one similar growning up. I did not use flour tortillas though. I could never have a non corn enchilada.
What a great recipe! I as well made some modifications that I hope will help you. First of all, I cooked chicken breasts in my crockpot with a can of diced tomatoes with green chiles, a small can of diced jalapenos, some seasoning (chili powder, cayenne, etc), thinly sliced onions and topped it off with a little chicken broth so the chicken had enough liquid to cook in. The finished chicken shredded perfectly and had the EXACT taste and look I was hoping for! I replaced the flour tortillas for corn (never use flour for enchiladas!), fried them in oil for a few seconds for flexibility, and used a slotted spoon to fill the tortillas with my own mixture (plus add shredded cheese). This is also important: the sauce is not enough! So to the can of soup mixture, I added one can of green chile enchilada sauce. This recipe makes a great starting point. My boyfriend LOVED it, and it's definitely going in my permanent recipe book. Hope my suggestions helped you!