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Chicken Enchiladas II
Reviews:
September 26, 2002

I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortillas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes.

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