My husband and I thought these were outstanding. As good if not better than any I've ever had at authentic Mexican restaurants - and I consider myself an enchilada connoisseur. I used half of a large poblano chile pepper which are very mild in flavor and heat. You will not need a full 1/2 pint of cream. A lot of it went to waste. I had much more than 2-1/2 cups of liquid in the end so I measured 2 cups for the bottom of the 9/13 pan and dumped the rest. For me the recipe made 9 enchiladas stuffed to the hilt. My husband called me at work today to tell me how good even the leftovers were and asked how soon could we make these again. Thanks Gerry for a definite keeper.
My husband and I thought these were outstanding. As good if not better than any I've ever had at authentic Mexican restaurants - and I consider myself an enchilada connoisseur. I used half of a large poblano chile pepper which are very mild in flavor and heat. You will not need a full 1/2 pint of cream. A lot of it went to waste. I had much more than 2-1/2 cups of liquid in the end so I measured 2 cups for the bottom of the 9/13 pan and dumped the rest. For me the recipe made 9 enchiladas stuffed to the hilt. My husband called me at work today to tell me how good even the leftovers were and asked how soon could we make these again. Thanks Gerry for a definite keeper.
This is one of the greatest Sunday night dinners; well worth the lengthy prep(easy though). I marinated the chicken in a fajita sauce (powder packet) and it tasted great. Spicy enough to satisfy the boyfriend and mild enough so that I could eat it. My boyfriend hates tomatoes so I processed the tomato/chile mixture and that worked out great. What I do is boil the chicken for 15-20 minutes then shred it with two forks then I pour in the fajita seasoning with water leave for several minutes the pour out the excess. Then I follow with the mixing (no cooking just baking). THANKS GERRY!
This is the best recipe for chicken enchiladas I have found so far. Simmering the chicken in tomatoes chile peppers and creamy soup adds so much flavor to the traditional chicken enchiladas. My husband and I have had this twice so far and the second time I used hot enchilada sauce and it made it extra spicy!
Absolutely fabulous! We love it!! For the chicken marinade I use the juice from two limes 4 cloves garlic chopped and 1/2 t kosher salt. I also used canned Ortega diced chiles in place of the 10 chiles. Flour tortillas make a nice replacement to dipping the corn tortillas in cream and saves some time as well. Thanks for sharing.
This recipe is GREAT!!!! I did make a few changes though. I followed the recipe through step 2 minus the chicken broth. After removing the chicken I chopped it up and had plenty of the stewing liquid which I blended with my immersible blender and used this for the sauce.(It is just that good!)I did reduce it some. I also microwaved the tortillas so I didn't need the cream. I also left out the can of enchilada sauce and the chicken broth. With the few changes this recipe can be made often and in little time. This is definitely a favorite. Thanks for sharing Gerry!
Yes a fantastic enchilada recipe. I made this as a special dinner for my girlfriend. She absolutely raved about how awesome they were. She proclaimed that these were the best chicken enchiladas she has ever tasted. They make rather large enchiladas so there were plenty of left over. I sent some over to my mother and she called back the next day saying they were great and that she had already ate them all up. I substitued a small can of mild green chiles instead of the optional fresh chiles and still got plenty of chile flavoring. A food processor would have helped with shredding up the chicken. These are truly Chicken Enchiladas of the Gods!! Thanks Gerry:)
I have made these enchaladas for a couple of years now and am told EVERYTIME that these are the best enchaladas in the world by everyone who tries them. I don't know what a "small" chili pepper is so I use 3 jalapenos. For the marinade I suggest Lawry's Havana Garlic Lime (I even pour the remainder of the marinade into the sauce) I also use verde enchalada sauce to top. Wonderful recipe! I want to give Gerry a HUGE hug.
Oh Wow...I made these for lunch today. I was the only one eating on them since hubby is at work and my 4 year old wants pizza. These were very good. Tasted just like I ordered them from a Mexican restaurant. I left out the chile peppers but added a small can of chopped black olives. I used flour tortillas and zapped them in the microwave instead of using the cream. I topped them with cheddar and mozzarella. These will definitely be made again. Thanks Gerry
I didn't have some of the ingredients so I had to do some substitutions and I think that's what made it taste not bad but not great either. Anyhow I don't get the part of cutting the chicken and then having to shred it afterwards. Next time if I make it I'd just marinate it whole (poking holes in the meat with forks) and then shred it after it's cooked.
