Chicken Enchiladas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

did anyones enchiladas come out soggy??maybe i used to much sauce??? great flavors though

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were tasty enchiladas and I'll likely make them again with changes. The recipe, as written, is a bit off IMO. First, six 6-inch corn tortillas will hardly fill a 9x13 baking dish. Second, two chicken breasts easily stuffed at least ten 6-inch tortillas, enough to fill the baking dish, so that’s good. I noted the 1.5 cups chicken stated, but this was achieved with one chicken breast. And the tomatillo sauce was too much for 6 enchiladas, but fine for the 10 I ended up with. Tomatillos range in size, so to state, "9 tomatillos, husked and rinsed," is not definitive with respect to the other salsa ingredients, so perhaps a measurement on the tomatillos would be helpful. Finally, I’d recommend sauteing the diced - not shredded - chicken with some onion, garlic, maybe oregano, and a bit of stock - with a touch of flour - to enhance the filling. I know it’s Mexican Made Easy, but this step wouldn’t make it more difficult, just better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I couldn't find the yellow chile in the store, so I used an anaheim. Otherwise, I followed the recipe, and...it is DIVINE! Incredibly delicious--I will make this OFTEN!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm going to comment on the salsa verde part; and yes, the enchiladas were really good. I didn't find the yellow chile so I substituted 2 Hatch chilis which I roasted on my gas stovetop to get theskin off. Holy smokes was that salsa good! The salsa also goes great with tortilla chips. This is going to be my all-purpose go-to salsa verde from now on and I will use this for my chips and salsa. Forget the stuff in the jars and cans. This is just too easy and too delicioso to make!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this last night for my brothers birthday dinner... HE LOVES Chile Verde but since I dont know how to make it. I made these instead and everyone was glad i did. Great reviews and its actually pretty heathly minus oil needed to make the tortillas soft... we also just boiled chicken and I doubled the salsa recipe and it was super yummy!!!THANKS MARCELA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe was a great way to make an easy diner for a family. Plus all the items where in my local store

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I MUST SAY THESE ENCHILADAS WERE THE BEST I HAVE EVER HAD, MY HUSBAND AND I BOTH EAT ALOT OF MEXICAN FOOD AND THIS IS A 10 STAR AND I WENT TO 3 STORES JUST TO MAKE SURE I HAD ALL THE RIGHT PEPPERS THE RECIPE MENTIONED, ALL I CAN SAY IS WOW AND WONDERFUL. IT IS A KEEPER AND YOUR RICE RECIPE I USED WAS ALSO WONDERFUL. 10 THUMBS UP