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Chicken Enchiladas Recipe

Chicken Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 31-40 of 58

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  • on August 17, 2011

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

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  • on August 16, 2011

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    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.

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  • on August 12, 2011

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    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!

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  • on August 05, 2011

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    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!!!

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  • on July 20, 2011

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    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

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  • on July 12, 2011

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

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  • on July 01, 2011

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    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

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  • on June 23, 2011

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    I used quorn brand vegetarian chicken and it worked great. Other then the fish meals you can make all her meals vegetarian with no complaints. Only show I watch on the food network. Helps that she is crazy hot.

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  • on June 12, 2011

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    These enchiladas disappear the day you make them. They are delicioso! Instead of preroasted chicken, I used a "value pack" of thighs and legs (about 10 parts that I roasted myself and doubled the recipe, and baked in a 9 x 13 dish. Just toss the chicken pieces in olive oil, salt and pepper and roast at 400 degrees for 25 minutes. I also include the skin for more sinful flavor. It was the first time I made tomatillo sauce from scratch, too.

    Marcela Valladolid honors her mom in this recipe. How could she not be proud of you! Thank you for sharing!

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  • on June 11, 2011

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    This is the best enchilada recipe I have ever made. Perfectly tart and spicy. I am really happy to have discovered this!! Thank you Marcela!!

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