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Chicken Enchiladas II
August 14, 2006

This is the best enchilada recipe I've ever tried. I found that the recipe measurements are perfect for twelve 6" sized tortillas. Instead of green onions, which no one in my family really cares for, I used 1 large chopped onion, and also 2 fresh finely chopped jalapeno peppers (in addition to the can of chilis that the recipe calls for) that I sauteed. I used Cream of Chicken soup, not mushroom. I added 1 package of dry taco seasoning to the sauce because the condensed soup and sour cream by itself just didn't feel like Mexican food to me. And to further "up" the Mexican factor, I used 1 can of refried beans -- I smeared the tortilla with approximately 1 tbs of beans (use more with a larger tortilla) before spooning on the chicken filling and wrapping. Instead of cubing, I also shredded the chicken. In addition, I increased the cheese to 2 cups (1 cup of sharp cheddar, 1 cup of Colby cheese). Yum! This recipe is definitely a keeper!

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