Chicken Enchiladas Suizas

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Pretty time consuming but worth the work/wait. I thought two serrano's wasn't quite enough spice; next time I'd use three. Also I added an extra clove and garlic and will probably add one or two more next time. I didn't have a problem with the sauce not thickening... although I was worried after I added the broth, however it came together nicely. My only complaint is that even though I fried the tortillas, the enchiladas were still kinda soggy. I will make this again, though, and hope the soggy tortillas was a fluke.

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I made this for my roommate and I's bff dinner and it was great!! She's a chef and she loved it! It does take a while but I say go for it if you have a fun dinner that you want to take time to cook for. This will definitely be a recipe that I pull out for special parties/occasions!

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Fabulous and better than any I've eaten out.....but be prepared to work hard for it! Many steps to this dish. Give yourself a solid three hours.....more if you plan to prepare the creamy black beans along side.

Using the two pounds of chicken, I was able to get 14 enchiladas. I did not use plum tomatoes, but the standard garden variety. Substituted two jalapeno for the serrano. I have never seen a serrano let alone cook with one. The dish was SPICY. We enjoyed the meal, and the complex flavors....but use caution if you plan to change up the peppers.

The sauce thickened up nicely prior to adding the broth. Worked well after the dish was baked. I also used sour cream instead of the Mexican crema. When it came time to fill the tortillas I was ready for this dish to be in the oven! I warmed the tortillas in a dry skillet. There was about 1/2 c of the sauce leftover which I poured on them once they came out of the oven. Due to the heat of the dish, I didn't add the raw onion slices before serving.

Will hang on to this recipe....but look for shortcuts to work it in more often. Canned fire roasted tomatoes will be a good starting point.

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I made these enchiladaas tonight and it did take me a long time to make but it was well worth the effort. I rarely order enchiladas in a restaurant because I have not found ones that I really like and these are better than any that I have ever ordered. My five year old son even said that they were really good! I did stuff a lot of chicken into the tortillas and made 7 enchiladas with the 3 breasts of chicken that I used, but I was full after eating one enchilada. Thanks for this recipe, it is a keeper!

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I made this last night and can say that it did take longer than the "active 1hr 25min" listed and like Pam says be prepared to be on your feet longer.

I had two issues with this recipe and with some tweaking I will indeed make this again as it ended up a very nice meal.

I found that the tomato-chile sauce did not thicken up as the recipe stated and when I added the broth it just made it too soupy. I also will add more chile to my sauce, there was not enough spice to it. We also did not get a great taste of the garlic so I might add more of that as well. However, overall it was great.

Over all it was a great recipe to make and eat and thank you for helping me to finally make a chicken enchildada dinner for my daughter-in-law that was good!

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The flavors of these enchiladas surpass anything I have ever tasted at upscale Mexican restaurants. But beware, the recipe is VERY labor intensive. If you plan to make these, give yourself at least three hours, and plan to be on your feet for most of that time.

I made these by the recipe, and I used the sour cream as opposed to crema. For the queso fresco, I used Cheddar, Colby and Jack cheese crumbles. At our local grocery, white corn tortillas are hand made, and are small, about 6 inches. Using these, I only managed to get ten enchiladas. I carefully measured the chicken filling for each tortilla, but even so, I could not get 12.

Most enchiladas I have had are soft and almost a doughy consistency when heated with the sauce. Frying these tortillas for 15 seconds on each side made a beautiful crisp tortilla that did not lose it's crispness when baked with the chicken and the sauce. Please note that you are frying these only for a change in texture, not to brown them. They will still be the same white color after frying that they were before. And do work quickly, these must be rolled as soon as you put the chicken mixture on the tortilla, or the tortilla will crack.

All-in-all, I definitely will make these again, even knowing I will be standing for three hours. And I would also recommend that everyone take heed of the "intermediate" level. Even though they are not difficult to make, I think a novice cook would become frustrated with the magnitude of steps to make these. Good luck and I hope you take the time to try these. They are fantastic!