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Chicken Enchiladas Recipe

Chicken Enchiladas

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Average Rating:

Total Reviews: 58

Showing 21-30 of 58

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  • on January 31, 2012

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    i put 2 table spoons of all purpose flower so it could be thicker i think it needs to have less cilandro.....but other then that it was good

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  • on December 12, 2011

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    My husband is a huge fan of Mexican dishes, but my attempts at impressing him with my efforts usually get a 'not too bad' critique. However, this recipe was thumbs up all the way! He loved it. I left my list at home when I did my shopping so I bought a jalapeno instead of the yellow chile because I didn't remember 'yellow chile', but I knew it called for something in addition to the serrano. I also was at the store too early for the rotisserie chicken, so I went with a product called 'John Soules Foods Chicken Fajitas Chicken Breasts Strips' and I shredded them. Very simple and very good! I feel more confident about Mexican Mondays.

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  • on December 07, 2011

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    Tasty. Loved the salsa. However, soggy tortillas. Are they supposed to be that way? Called it a casserole due to consistency. Will try again, adding salsa last five minutes of cooking time.

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  • on December 05, 2011

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    I tried this recipe yesterday and we loved it!

    We didn't find Mexican crema so we used 1:1 ratio of 3/4 cup Sour cream and heavy cream with a tsp of salt. I found that recipe by googling "how to make crema" It worked great!

    We left out garlic and onions. We also couldn't find the proper chili peppers so we used one green jalapeno and one regular green chili, I guess it was serrano but we're not sure. They worked perfect though and the greenness really made the sauce pop in color. The sauce was extra hot/spicy after blending, but after cooking with the crema it really cooled off the hotness a lot.

    We also didn't use the leftover water from boiling the tomatillos and peppers. I thought it would make the sauce too liquidy. But after cooking for 30 minutes a lot of the moisture in the sauce evaporated so the extra water would have made it perfect. I plan on adding the water next time.

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  • on December 02, 2011

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    this recipe doesn't deserve any stars, but had to give it one star. followed the recipe exactly as stated and the end result was not pleasant. i don't recommend this recipe at all, waste of ingredients!!!!! won't be making this again. the verde sauce is alright by itself but once cooked after assembling enchiladas, GROSS!!!!!

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  • on December 01, 2011

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    Although I'm mexican, I gave up a long time ago trying to make mexican food from scratch-just never tasted the same as my mom's-especially since she never measures anything..but after watching the show,I decided to try it.So glad I did! First time I experimented during my 9 year old son's sleepover-4 boys raved and all had seconds-I had to fight for a taste! Made it for my husband and family the next week, and it was very good, but tart verging on sour..I think tomatillos vary..so my mom suggested adding a little bit of sugar and it turned out perfect! Added some shredded cheese and diced onion to the chicken, otherwise followed recipe to the T. So delicious!! Definite keeper-thanks Marcela!

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  • on November 15, 2011

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    To my taste this is a better version than her roasted salsa verde. I used a Hungarian Yellow Wax pepper. The Anaheim is not hot enough for my Southern California educated taste buds. Take the time to remove the stems from the chilies before blending them. This salsa verde recipe will go into my permanent file as I use salsa verde for several other dishes including chili verde.
    From the video.
    Add the liquid to the chilies, etc. in the blender else the salsa will be too thick.
    Use a 8x8 pan for the six enchiladas or if you have enough salsa, chicken and tortillas use a 9x13.

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  • on October 30, 2011

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    This recipe is fantastic! I rarely LOVE a recipe on my first try, but in this case, it was just phenomenal.... and I thank Marcela for that! My husband rarely gets too excited about cooking - but he said over and over again how great the enchiladas were!

    I made just two minor adjustments - I used 1 serrano and 1 jalapeno with seeds (we like it spicy. I also combined the chicken with 1/2 c cheese and 1 c sour cream and rolled that mixture into the tortillas.

    I plan to put this recipe into the rotation and use the salsa verde solo for salsa with other recipes as well.

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  • on September 28, 2011

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    This is the best chicken enchiladas I have ever made. My husband and son loved them and I thought the tomatilla salsa was so easy and quick to make and delicious! I will definitely make this again and again, since we love Mexican food. I did leave the sour cream to the side, as my son doesn't like it. But my husband and I used it on the enchiladas afterwards.

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  • on September 07, 2011

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    Our family really enjoyed these enchiladas. Comments I have are: 9x13 pan is way too big for 6 enchiladas - I fit 18 into mine (and we ate almost all of them!. Make sure your chicken is really well flavored and moist, or the enchiladas will not be as tasty as you might like. My local latino market had Anaheim peppers, which said "Guero" immediately underneath the name, so I used them - turned out great. Serrano is a bit too hot for my family, so I substituted jalapenos and that worked out perfectly. I doubled the salsa verde sauce and was glad I did - we really enjoyed it with chips (as well as having it to add more to the enchiladas, as some people wanted to do. Like another reviewer, I will use this as my go-to verde sauce for dipping in the future. This recipe is a bit of work, but is quite easy - don't hesitate to try it!

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