Chicken Enchiladas Suizas

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very tasty,

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I just removed another enchilada recipe from my Food Network recipe binder and deleted it from my Food Network online recipe book after making this.

This is good authentic Mexican restaurant quality enchiladas. A little bit of work, but worth the extra time and effort. Make this, you will not be disappointed.

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This is my 3rd time making this recipe and I made an account just so I could comment.

I made it for myself and boyfriend, we LOVED it. I made it for my best girl friends for a "Mexican Night" they LOVED it. Now I am premaking the chicken and sauce (which I recommend if you are pressed for time tonight for a supper tomorrow for my boyfriends Mother. This is a recipe to impress for anyone who loves a hot and spicy authentic tasting Mexican dish.

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Super tasty! This recipe was easy and I will make again. It took me a little under two hours from start to finish. Next time I will make the sauce ahead of time, to save time. Also, my grocery store did not have the pepper that the recipe called for.. so I bought a can of chipotle peppers and just added them to the food processor with the tomatoes... it tasted great and we all enjoyed them.

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These were very good! Best home made enchiladas. However, it was super time consupming, so unless you have almost half a day to waste on cooking I wouldn't bother. But perfect for a cold Sunday when I had no plans on leaving the house! Delicous! Left out the onions on top, it didn't need them!

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this is the worst excuse for an enchilada/chile sauce ive ever seen...you need dried chilis or ground chili to make a proper enchilada sauce...i wouldnt expect this type or recipe from food network

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YUM! These were so good. I took the advice of others and cooked the chicken & the enchilada sauce the day before. The sauce was so good! I used 2 cans of fire roasted tomatoes and 2 Serrano chilies, I thought it was the perfect amount of spice. I had no problem with the sauce thickening, but I did let it simmer for a long time, since I had made it the day before. Also, if your tortillas were soggy - you may want to make sure you have the oil really hot before you dip them in it. you want to actually fry them. I found the queso fresca and the Mexican crema at our local grocery store. Served with the creamy black bean recipe from this site. Definitely a keeper, I will make again.

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I have never commented on a recipe before but must say this recipe is fantastic. It is not difficult to make but does require a good bit of "cook time". The sauce is well worth the effort though you may want to spice it up if you like things hot. I will definitely make it again and may try using seasoned ground beef instead of chicken next time.

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Excellent dish! I made them last night and will definitely be making them again. These enchiladas were just as good (if not better as the ones served at Mexican restaurants. I agree that it was very time consuming, however it was most likely due to the fact that I was making them for the first time. Once you get the hang of it they should not take more than an hour and a half.

The only concern that I had was that the sauce did not thicken up like the instructions said it would. This caused the enchiladas to be a bit soggy. I would suggest using only half of the broth when making the sauce to fix the problem. Otherwise a great dish!

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I have been looking for an enchilada recipe, instead of going to our favorite Mexican restaurant when I get the craving... and this one tops anything I've ever made or ordered. Definitely worth the time, it's an impressive dish, so next time we'll be having the inlaws over!