This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!
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.
Read MoreI 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.
Read MoreMy 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.
LOVED THIS RECIPE! I did make a few changes: 1) I used 1/2 of a poblano pepper(diced) instead of chili peppers. 2)used flour tortillas instead of corn and did not dip them in heavy cream. 3)marinated chicken in 1/4 cup lime juice, 1/4 cup soy sauce, 2 cloves minced garlic. 4)used red enchilada sauce, as recipe did not specify red or green. I served w/ mexican rice and sour cream on the side. My family LOVED these - my son was disappointed there were no leftovers for the next day!
Restaurant quality! These are the best enchiladas I've ever had and my wife and kids agree. I made only a few minor changes. I did not marinade the chicken, but sprinkled seasoned salt on the meat once it was shredded. I used green pepper instead of chile peppers to keep it mild for the kids and did not coat the tortillas in cream to cut the calories. I added about 2 oz cream cheese to put the calories back in! I used homemade flour tortillas because once you go homemade, you never go back! I used Rotel or the diced tomatoes w/green chiles which adds a little cilantro and lime. I definitely recommend cutting the chicken into larger pieces to make it easier to shred. I cut each breast into 4 pieces and may try keeping them whole next time. I also highly recommend adding cream cheese to the meat filling.
Recipe was very authentic tasting and delicious. I cut down the cooking time by using Superior Touch brand "Better than Bouillon" chicken base instead of the chicken broth. (I like this bouillon brand because it's not super salty like some brands.) This allowed me to replace 14 oz of chicken broth flavor in about 6 oz. of water. I just doubled the amt. of bouillon for an 8 oz. serving and mixed it into 6 oz. of water. It worked great and I don't think the flavor was compromised at all. You can cut down the fat by only putting cheese on the top and not on the inside - it was plenty and I used just less than 2 cups of monterey jack/colby blend. Top with black olives.
Need time to prepare this very worthwhile though.I liked it and will make it again. The use of (12) chile peppers makes it far too spicy for kids. I will make it in two batches next time.
Very tasty. Used mild rotele tomatoes with peppers instead of adding the chilis. They gave just enough spice. Reducing the liquid took a long,long time. I will definitely make it again, but not too often due to the time required
my husband loves this recipe & asks for it all the time, & that's saying a lot since all i ever get is "it's not bad" for anything else. did try it once using chicken broth instead of the heavy cream....will not do that again, doesnt seem to taste right. love love love it they way it is!!!!
Very tasty. Used mild rotele tomatoes with peppers instead of adding the chilis. They gave just enough spice. Reducing the liquid took a long,long time. I will definitely make it again, but not too often due to the time required
Besides skipping the heavy cream part , made as directed and they were the bomb. I used the ten minute enchilada recipe from this site. My husband loved them! It made 9 enchiladas using 2 huge chicken breasts.
We loved this recipe. Be sure to add the yello onion, not the green onion in step one [like I did ;-] When I made mine, a 9x13 pan wasn't big enough, so I used another pan. It made 6 huge enchiladas for me. This is a great recipe that is really saucy; definately a comfort food recipe.
These turned out just fantastic. For ease, I cooked my chicken in the crockpot with the tomato mixture for several hours - it shredded like a dream. I also used store bought enchilada sauce.
I was very hesitate at first to make this recipe. Not use to cooking from recipes, but wanted to try something new. It was definitely worth it. The Enchiladas were great!! Plan on making some for my next family gathering I host.
Wow! Wow! Fantastic! This was a lot of work and took a long time to prepare (the reduction of the mixture was the reason)...but boy was it worth it. My wife, one week later, begged me to make these again and suggested we take them as a "side dish" to a friend's house for dinner. The only change I made was that adding one can of whole, peeled ortega chili peppers that I had diced up. It was very spicy (which we both like) but surprisingly, the next day when it was reheated, most of the "kick" was gone. Lastly, I suggest finding a Mexican restaurant that makes homemade corn tortillas and buy them there. Nothing beats the fresh taste. This is, perhaps, the best recipe I have found on this site. Thank you Gerry! David
This was an outstanding recipe! The flavor was just so good that everyone had seconds & hubbie & kids took 3rds for lunch today! Thanks Gerry! Now, here's the few changes I made: I was using leftover turkey, so I marinated it in the Rotel & mexican stewed tomatoes all afternoon to give it some zing. I used 4 real small poblano's & forgot the jalapeño (oops). Since I didn't have any cream, I simply heated the tortillas in the microwave between damp paper towels for about 20 seconds. The recipe ended up making a dozen enchiladas with only one leftover. Guess who gets that for lunch!? Thanks again Gerry, it's a GREAT recipe!
I love the recipies on this site. But with that said, this recipie is by far and away the best thing I have made. It is simply delicious. It is that good. It takes longer than the prep time indicates- reducing took forever. But it is not a difficult cook, every step is easy and not time consuming. It just takes a good while between steps. But the payoff is worth it. I loved it, my wife loved it, and so did the kids.
I decided to edit my review since I have made these a few times now and made some changes. I brown the chicken in a skillet, meanwhile in a large soup pot I add the rest of the ingredients (tomatoes, soup, broth etc) and puree it with a hand blender, thne once the chicken is browned I add it to the soup mixture - this makes it so much easier to get the chicken out to shred, only down side is not getting the nice chunks of tomatoes in your enchilada. I also didn't soak the tortillas, and used flour instead of corn. Turned out great!
These were very good. Instead of the fresh chiles, I added a couple of canned chipotle chiles...gave a bit of a smoky flavor. I also used flour tortillas since we don't care for the corn tortillas. Yummy!
My family really enjoyed this dish. I made it for my husband's birthday. I plan to make it for an upcoming potluck dinner as well. It was labor intensive, but there are shortcuts you can take. I did not marinate the chicken or cut into small pieces. Also, I used flour tortillas, and didn't need to use the cream. To cut down on the reducing time, I omitted the chicken broth. Instead of the 12 chile peppers, I used a small can of green chiles. I also pureed the sauce, because my family doesn't like 'chunky' vegetables. I served spanish rice, refried beans and salad with guacamole, sour cream and taco sauce on the side. Very good and satisfying!
This is the most amazing dish I have ever made. Try tossing some shrimp in there, not to replace the chicken but on top of it. The more meat the better. Also try it with some of the really hot chili pepper (tiny red ones)
Although this is not a quick recipe (but I can't think of an enchilada recipe that IS quick!), it is absolutely the best enchilada recipe out there! It is so good that when I brought the enchiladas to work, for WEEKS afterwards, people were begging me to bring in more. Just this past week, two different people from work have paid me to make it for them! You must try this!
This recipe took a while to make, but it was worth it - I had six people for dinner and I have never had such rave reviews of a meal. I made my own enchilada sauce but apart from that, didn't change a thing. The sauce takes quite a while to boil down so give yourself lots of time because you need to stir it a lot or it will burn. I will make this again and again, my kids loved the leftovers next day. I just served it with Mexican Rice and salad - it was perfect. Thank you so much.
Just made this and it was fantastic. I have never made Enchiladas before. I cooked the chicken all day in slow cooker with 1 can enchilada sauce and 1 can spicy diced tomatoes to give the chicken more flavour. Instead of dipping the tortillas in cream I fried them in hot oil for just 5 seconds a side. Very good recipe.
The best enchiladas ever. The only ingredient that I will skip next time will be the heavy cream, I will just moist my tortillas with some water there is really no need to add the extra calories when the water will do the trick. Besides that these guys are keepers!
These were great. Even my little one, who dislikes tomatos, not onlyhad two helpings at dinner that night, wanted more for breakfast the next day. At last a recipe that both kids enjoyed, not to mention myself. This is a keeper.
This is a tricky one to review. It came out good, but not great. I think the prep and effort involved was not worth the end result and that's why I only rated it 3 stars. I felt there was a lot of steps I could have left out and it would have ended up just as good. I followed the recipe exactly and did not add the optional peppers. If I made this again I would leave out the stewed tomatoes, use flour tortillas just because the corn ones were awful to work with, and season the chicken and/or sauce. Maybe this was stupid of me but I did not drain any of the tomatoes either because the recipe did not specify to do so. I think this may have been why my sauce came out thin and never reduced. So this wasn't great for me but I would attempt it again with a few changes.
My boyfriend LOVES this recipe! everytime I make it, he makes sure to be home ON TIME! It's a hit with my mom & sisters too! GREAT FOOD.
Somewhat time consuming, but not difficult. I used my slow cooker for 3 hours to make the chicken. Yummy!
Excellent enchiladas. I looked everywhere for an authentic recipe and this was it! Give yourself a few hours to prepare them because they take a long time. Also, don't add all the chicken broth that the recipe calls for. I ended up wasting half of my juice because there was too much. Also, make sure to soak your enchiladas in the cream for 30 seconds or so. If you don't do it long enough they will rip and it's hard to fold them. These were delicious!
This took a long time to make, but turned out GREAT. I brought it to a Mexican buffet dinner tonight and everyone RAVED about it!! I added a small can of diced green chili peppers and I layered the corn tortillas lasagna style instead of enchilada style. It was really perfect.
Great recipe. I've used it many times now and it's my "standard" enchilada recipe, although it does take time. I always seem to use far more than 6 (6 inch) corn tortillas. It turns out quite well, but has anyone else had that experience? Six small tortillas don't really fill up a 9X13 pan.
These enchiladas are pretty good as everyone has stated. I did have a preconceived notion that the reviewers who complained about the time it took to make these enchiladas might be just a little whiney! I enjoy a long leisurely Sunday cooking project, but this WAS long! :-) By chance, I began cooking this dish around 11am on Sunday, for which I am grateful, because it was ready by 5pm. It took about 3 hours to reduce the sauce; and I got it down to only about 4 c by then. 1.) I used no-sodiumno-MSG chicken broth and no-sodium cream of chicken soup and it seemed to taste just right. 2.) Rather than using a 9x13 pan, I used two 9x9 baking dishes and made one pan with red enchilada sauce and one with green enchilada sauce. Both were equally good. 3.) I used corn tortillas and flour tortillas in each pan also and both were good and I'm not a big corn tortilla fan. 4.) Oh and I seasoned the chicken in Montreal Chicken Seasoning (made by McCormick's; bought at Costco). I wouldn't make them again; took WAY too long!
Best enchiladas ever! I did not marinate the chicken. But I will keep the breasts whole the next time because it was a pain picking all the chicken pieces out of the stew like mixture. You can just brown the outside of the chicken and then add the other stuff no need to cook all the way thru on the first step. They were a little time consuming but well worth it. AWESOME! They were so good my wife made me make a second batch, 2 days later. Did not marinate the chicken. Did not use cream on the shells, just heated in microwave to make soft and pliable. Left the chicken whole and it was easier the second time. This will be a weekly meal. Also used smaller tortilla shells just rolled more. THANKS GERRY
This recipe was absolutely wonderful! At first it took some getting used to...but had left overs the next day and it seemed to taste so much better!
I, a Texas-born and reared Mexifood-aholic, now living overseas without a "fix" in sooo long, would like to THANK Gerry Graham from the bottom of my heart! My husband and I just KNOW there must have been a TexMex Kitchen Angel hiding in the cupboard or something... These enchiladas are absolutely fabulous. Just prepare yourself for a lengthy time getting the sauce to reduce. Believe me, it will be a labor of LOVE!
This was wonderful....The only thing I did differently was marinade in a chipotle sauce found at the supermarket where the barbecue sauce is. One more thing dont preheat your oven so soon!!!GREAT RECIPE!!!!
Superb! Worth the time & effort & it's definitely time-consuming. Took much longer than stated but oh well. Because it was taking so long I decided to serve this for dinner the NEXT day - I finished everything including baking it & then reheated it. Turned out great. I followed the recipe as is except didn't use cream, instead heated up the tortillas until pliable in a non-stick pan (no oil nec.) & my hubby, the prince, said to NOT CHANGE A THING (he said they were the best he's ever had). I might try a different marinade (I used a chipotle one) cuz mine had a strong flavor but it was still awesome. This made 9 or 10 'chiladas. Might try using the crockpot next time too. Thanks - a keeper for sure!
My husband and I made these for a family get together and everyone raved about them. I will definitely make these again!!
I did what most people suggested on here. My suggestion ADD a bunch of fresh finely chopped Cilantro to the tomatoes, peppers, soup and broth to create more flavour. Awesome!
Love these they are really delicious but very time consuming so they are not good for a week night meal. Also needs a lot of prep.
I make this for company and for my boyfriend. i have never had anyone not love this dish. I like to add chipotle bullion cubes to the chicken while simmering and also sprinkle on top. I also omit the hot peppers and replace it with a small jar of Very hot salsa or even better--chopped chipolte peppers. Also prefer diced tomatoes to stewed. Stewed are just too big. I have also done the Chicken simmering in a crockpot and it turns out great! This is the best recipe I have found on this site. Absolutely Love It! And so does everyone else! I have become famous for this dish.
These were awesome, but I should have read all of the reviews first.. They would have told me about the problem before I ran into it.. TOO MUCH LIQUID! But still, very good.
This recipe is time consuming, but at the end what you have is delicious, perfect enchiladas. They even LOOK perfect. Amaazing, delicious, and I'll make them again someday when I have the time! Great for a Sunday dinner ;-)
WOW!!! I've never made enchiladas before and how lucky I was to pick this great recipe! I will need to plan this for the weekends, since it took a bit longer to prepare, but was totally worth it! Thank you! -Gina
My new favorite enchilada recipe! Next time I'll cut the chicken into bigger chunks instead of strips so they don't take so long to separate out. The enchiladas were well worth the work! Thank you!
This was a big hit at supper tonight. Rave reviews from all family members. I did leave out a few of the peppers due to the kids.
This has to be one of the meals I've received the most praise from! I've been making it for quite some time now, and although it still takes a while, I'm getting better at cutting down the time. I use about a half of a bag of frozen chicken tenders you can buy from HEB or any other grocery store, and don't use the chile peppers, as it is just perfect for my taste without them. Instead of reducing the sauce I use it all, splitting it between two pans of enchiladas - since I use more chicken I always have enough for two batches, which ends up being perfect for the amount of sauce made. Also I have always used flour tortillas when making this recipe and wouldn't go any other way. I've also used this recipe to make chicken tacos instead of the enchiladas, which are great as well.
This is a 10 star recipe!!! I add 1 can of cream of mushroom soup & sour cream to the enchilada sauce so it's not so tangy. Also added 8 jalapenos. DELICIOUS!!! I have been told by many people these are by far the best enchiladas they have every had. Well worth the time they take!
While I often do not change the recipe much, with this I omitted a few things. I didn't marinate the chicken and I'm glad I didn't! The flavor that the chicken gets from the tomatos, onion, and green chilies is awesome. I also didn't dip my tortillas in heavy cream. When the directions called for Cream of Chicken Soup I was a little worried. I wanted to make a very authentic type of enchilada and that concerned me, but honestly it didn't take away from anything. I do feel it's a necessary ingredient though because it makes the sauce not so thin. As for the sauce, it takes FOREVER to reduce. When adding it to the chicken know that it will not be a 'paste', and truethfully, do you really want a paste?! When putting the sauce in the bottom of the pan I just strained out the tomatoes, onion, and chilies and laid them all on the bottom, then I rolled up the tortilas and poured more of the cooked sauce over them. Why add a pre-made generic tasting 'Enchilada Sauce' when you have this awesome sauce YOU MADE?! I added a small amount just because I bought the stuff, but next time it's a big ol' NO. Very time consuming recipe but VERY VERY WORTH IT.
Oh so yummy! We marinaded the chicken in tequila, lime, seasoning salt and garlic. We use the remainder of the skillet mixture to make spanish rice. Mix in with 1 cup of prepared white rice. Makes for an awesome side dish.
The mixture for inside the shells was very runny, probably could do without chicken broth, but overall really liked all the flavor! My husband went back for seconds which is unusual with enchiladas:o)
This was okay. I was so excited about this recipe because of all the wonderful comments, but I was not thrilled with the results. It also was messy and time consuming. The guests I made it for enjoyed it though...so maybe it was just me.
Oh my goodness!!! These are the best enchiladas; I made them for a small group of people (I doubled the recipe) and they disappeared in 5 minutes. They take a long time to make, one of those once-a-year meals, but the end result is excellent!!!
I served this dish to my pokeno group and they absolutely loved it! I warned them about the lengthy prep time, but they agreed that as long as they had the time to devote to it, this dish would be well worth the extra effort required.
My kids really like these. Easy to make and are good when your in a hurry.
This was great! The only thing I did different was that I put cream cheese in the chicken mix.. It was so good
Wow! As good as any restaurant. I followed some of the recommendations. My teens pick at tomatoes, but by blending them with my hand-held food processor, it was perfect! Didn't have chili peppers on hand so I used a small can of diced chilies. Although I like fresh, this is definitely the way to go. Heavy cream not necessary. I warmed up a pinch of non-diary creamer and it was just fine. This recipe is a keeper. Whole family loved! Thanks Gerry.
This did take a long time and there are so many steps to this but at the end of it all.... I will do it again.
These taste delicious! After reading so many posts about the preparation taking a long time, I decided to try and do it shorter and was successful! It took me maybe an hour and a half - and I made boxed Mexican Rice while I was at it. :-) I cooked the chicken and onions in oil. While sizzling, I poured all my canned stuff into a larger skillet (I used a wok) and started heating. When the chicken was mostly done (maybe all the way?) I added it all to the sauce. I didn't lower heat and simmer... I basically boiled the sauce, stirring every couple minutes. Meanwhile I made rice and preheated the oven. When I knew the chicken was done, I picked it out with tongs (cut the chicken in big chunks) and let it cool while the sauce continued to simmer. It was actually "simmered down" by the time I was done shredding the chicken. Maybe I didn't do a good job of shredding... but it was enough. I used flour tortillas and green sauce. Oh, I also used half a can of diced jalepenos instead of chile peppers. It was great! I froze half of what I made and will definitely make again.
Delicious! I use flour tortillas instead and microwave each for 10 seconds before filling. And - don't dump the extra tomato/soup mixture! Pour over white rice for an excellent side dish to serve with the enchiladas.
Excellent! These were pretty easy to make - and the flavor was great. I wanted to make them slightly heathier so my changes were to not use the cream, use the "healthy" cream of chicken soup, and only 2 cups of 2% shredded cheese. I also got 12 enchiladas out of it - not 6. Thanks for the recipe!
a little bit of work but well worth the effort! My fiance said these are the best enchiladas he has ever had!
I have been using this recipe for years, and always get RAVE reviews on how amazing these enchiladas are! I follow the recipe exactly as printed, but I don't marinate the chicken simply because I don't think it needs it. To cut back on time, I use a food processer to get the chicken mixture all whirred together to make a fabulous filling. My husband is always begging me to make this! Thanks for the great recipe!
I make these enchiladas weekly for my family and they cannot get enough of them. I do however skip the heavy cream and just microwave the tortillas for a minute three at a time to soften them up. It seems to work better and it's healthier.
Very authentic tasting! Great with sour cream on top and cornbread on the side:) The only change I will make next time is using flour tortillas in place of corn.
I have varied this recipe based on what ingredients I have and on how much time I have to cook, but every time I get rave reviews! No one can get enough of these enchiladas! I prefer corn tortillas and my husband likes flour, so I usually make some of each in the same batch. I reccomend using the recipe for Tequila Lime chicken from this website to marinate the chicken before cooking.
This was a wonderful enchilada recipe and I've tried many. My only suggestion was to place the sauce ingredients in your blender or food processor. I preferred the sauce to be less chunky. It didn't affect the taste, just changed the texture.
This recipe was good but not great. It might be better if made with flour tortillas instead of corn.
GREAT RECIPE!! Just a few comments. First of all, you do not need to preheat your oven at step 2 because, as other reviewers have mentioned, this recipe takes a while to prepare. I preheated my oven just prior to assembling the enchiladas. I was going to omit the dipping of the tortillas in cream, but glad I didn't. Those corn tortillas can break so easily. Also, the recipes says to cover and cook the chicken for 20-30 minutes. No need to cover, actually. Without the cover your sauce will reduce quicker! I used an electric frying pan and it turned out GREAT and I didn't have to wait forever for the sauce to reduce. I did not include the optional 12 chile peppers and our enchiladas still had a nice kick of hotness. Thanks for sharing!!
This was ok. My husband loved it. Mine didnt turn out well - the tortilla's fell apart so I turned it into a casserole and my husband devoured it. Served it with SPanish Rice II and Rich Mexicorn from this site
The sauce on this dish is soooo good. I followed everything except using chicken broth and enchilada sauce. It was so favorable. The family loved it. I will definately make this again.
Fantastic!! About two years ago, this dish became our family's new traditional Christmas Eve dinner. Since then, many friends and family request it for their birthday dinners.
I went about making this with confidence based on the reviews, but was extremely disappointed. Perhaps I should have used another reviewer's suggestion and omitted the chicken broth, because my mixture never reduced, and I let it simmer for an hour and a half. Plus, it was very time consuming. I ended up making up my own recipe, (all with stuff I had on hand) which actually turned out fabulous, according to my husband. He said they were the best enchiladas he has ever had, this a high praise from his being used to Texas cooking. (See "Angela's Awesome Enchiladas" once it appears on this site if you want to try.) Shredding the chicken is a must though for authentic enchiladas, no matter what recipe, it is worth the effort.
This recipe was very delicious. My 5 yr old even said, "These are the best enchiladas I've ever tasted". And she's eaten her fair share of them. :) Thanks for a recipe that will be with our family for years to come!
This is really good - my only complaint is that it takes a LOT of prep time.
We recently moved from Texas to another state. Needless to say, we have been unsuccessful at finding good Mexican food. So I decided to make these for my family. Oh Wow! They were awsome. Well worth the extra time it took. I did make a few changes. I used a package of chicken tenders and marinated them in the McCormick Southwest marinade (dry mix that you add oil and vinegar to) as per someone's recomendation. However, I ended up wiping most of it off because I was worried it would overpower the taste. I did leave a little on and it seemed to be just enough. I also left out the chilis because I wanted my kids to be able to eat it. (with the marinade, Rotel and ench. sauce it was plenty flavorful.) I put my stewed tomatos through the food processor for a smoother texture and I was out of green onion so I just left that out and had no problems. If you do decide to make these, DO NOT SKIP the warming of the tortillas in the cream. Not a fan of corn tortillas myself, I had never tried this technique so I gave it a shot. You will be amazed at the difference. Just make sure you let them get really soft. After I had them all dipped, filled and rolled, I took the rest of the skillet mixture, combined it with equal parts canned enchilada sauce (Rosarita) and spooned it over the top. Then I added the rest of the cheese, popped it in the oven and seved it up with some black beans and Mexican rice. We will have these again soon!!! Thanks!
I tend to agree with most everyone that it's a pretty good dish, but she's not kidding about how much time it takes. Yikes. Things I would consider changing: definitely less liquid! The chicken was done and I still had 3+ cups of soupy stuff on my hands. Most of the time spent was waiting for that to reduce. I didn't even add the enchilada sauce because I had too much of the broth/soup mixture that would have gone to waste otherwise. I would consider skipping the broth altogether and adding a little water instead. If I ever make this again (which will most definitely be on a weekend, not weekday, night) I may consider using canned chicken instead because it's already cooked *and* shredded. Lastly, I found that the leftovers were kind of soggy. I might just try warming the tortillas in the toast-r-oven rather than dipping them in the cream.
I have made this recipe many times and everyone always raves about it. I have made it no less than 4 times and it is awesome every time.
Very good, however I think the tortillas would have been better fried. Still a great dish though. My family and guests ate it all, and the recipe makes a TON.
Delicious!!! I used a mandolin to slice my onions really thin. I also strained a lot if the onions and tomatoes out and mixed them with my chicken to keep it extra moist - this also helps stretch it a but! I had some left over sauce that the chicken cooked in and used that as some liquid for my rice - it was extra tasty! I also just warmed my tortillas in a hot skillet per package instructions to not add extra fat IR calories. I will definitely be making these again!
I made this the other night, the only thing I did different was to omit the heavy cream and corn tortillas, we prefer flour. And the marinade I used was a chipotle pepper. They were so delicious! This is my chicken enchilada recipe from now on. THANK YOU!!
Awesome! I used the 10 min enchilada sauce on this site to top it off. It was great! I made seven enchiladas and used about half as much chicken as the recipe calls for. They made for a very flavorful dinner.
