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Chicken-and-Cheese Enchiladas Recipe

Chicken-and-Cheese Enchiladas

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (120)

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Average Rating:

Total Reviews: 120

Showing 71-80 of 120

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  • on March 16, 2010

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    Well, I haven't really tried it yet........... It's for my homework. But it sounds delish, so I gave it a "good."

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  • on January 30, 2010

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    These were good.My family loved them. I made one batch of the chicken and cheese enchiladas and another of just cheese, cuz im more of just a cheese enchilada woman. I had a lot of fun making the sauce, broiling the vegeis an all. I also made some mexican rice to go along with it. I will be making more of these, yum yum.

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  • on January 25, 2010

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    This dish is very tasty and so easy to make!

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  • on December 29, 2009

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    We had a family dinner... A monthly tradition... and I made these yummy enchiladas. There was also my homemade tortilla soup and RITA's!!! These were a huge hit. Everyone wanted the recipie. I guess I will have to make this a staple for mexican night from now on! Thanks!

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  • on December 22, 2009

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    The sauce is so yummy. The best enchiladas ever.

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  • on December 16, 2009

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    Amazing recipe. These are the best enchiladas I've ever had. I added sauteed mushrooms to the chicken and cheese filling and those were a great touch. Dinner was ready in 30 minutes and leftovers tasted even better the next day. There were some comments about the chicken...I used the BBQ flavor roasted chicken from the grocery store, so my filling was not bland at all. The recipe is so easy, I can't wait to make it next time I entertain.

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  • on December 01, 2009

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    I ABSOLUTELY LOVE THIS RECIPE! I HAVE USED IT EVERY SINGLE HOLIDAY I HAVE. I TOTALLY SUGGEST THIS RECIPE FOR OTHERS WHO 1. LOVE MEXICAN FOOD. 2 TRY SOMETHING NEW :

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  • on November 23, 2009

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    First, I love the taste of the sauce in this dish. My market was out of serranos, so I substituted Anaheim Peppers...should have also thrown in a jalapeno for heat, but the sauce was great nonetheless. You may have to add more sugar and salt for your individual taste (I added more of the former....my wife added more of the latter to her dish, despite the saltiness of the queso fresco.

    My only concern about this dish: the chicken and cheese filling does not come close to matching the intensity and flavor of the sauce with the corn tortillas. Even with fresh cilantro, the filling tasted bland and non-distinct to me. Maybe I needed a different rotisserie chicken (or maybe I should have made and seasoned my own, which would have definitely reduced the convenience on this dish. Pepper Jack cheese may work better. I wonder, however, if the filling should be sweeter in order to contrast the beautiful but complex tartness of the tomatillo sauce (barbecue chicken may be an interesting choice.

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  • on November 17, 2009

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    Made this for my husband who's a picky eater and he really enjoyed it!

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  • on November 08, 2009

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    I made this for my husband and myself when I first got the magazine with my parents fresh tomatillos they grow in their garden with way too many to do anything with. I did make a few tweaks to the recipe since then and we're still loving it! I opted to use 4 jalapenos and 1 tbls chili powder and instead of Serrano peppers since we have those at home all the time anyways. I also found that putting a bell pepper in with the tomatillos, jalapenos and onion to broil makes it sweeter so I don't have to add the sugar. I do not add the chicken broth anymore because it makes it too liquid of a mixture and we prefer it to be a bit thicker. My husband has actually had me make this and blend it for salsa for him to eat by itself its so great! I've also made the enchiladas with left over shredded turkey and they turn out just as great. I didn't add the queso fresco to the top but instead just topped with the remaining Monterey jack cheese. This is definitely the type of recipe you can make your own with changing a few things but I love it because it really is so fast you can have it on the table in less than 30 minutes.

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