Chicken Enchiladas

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Tasted like they were made by someones mom in Mexico. Not the restaurant food you get. Outstanding, thanks girl..

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I love enchiladas and have tried several recipes. I love that she used pre brought chicken because its pretty times consuming poaching it first...quick and delicious!!

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This recipe is easy and fantastic!! The tomatilla sauce was super easy and wasn't too hot (spicy. Next time will add a jalapeno to it to give more "spice". Will definately make again. Adding this one to my recipe box.

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So delicious. I love this recipe. I only made changes to reduce the calories: I steamed the tortillas in a bamboo steamer, used non-fat Greek yogurt instead of Crema, and also used reduced fat Monterey Jack cheese. The result was excellent! I will make variations on this again and again.

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This recipe is delicious! I loved the tomatillo sauce. I was able to make 11 enchiladas with the meat of 1 rotisserie chicken. The Mexican crema is just cream so you could use a small carton of cream instead (it might be cheaper. My husband and son (age 2 loved this recipe! I will definitely make this again!

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We loved it! I subbed serrano for a jalapeno and yellow chili for an anaheim as that is what my grocery store had. I did use the liquid for the salsa as that is what she did on the show. I also baked boneless chicken breasts with evoo, salt and pepper in the oven rather than use rotisserie. I also used flour rather than corn torillas because I bought the wrong ones. They worked out ok, but next time I would use the corn torillas. I did not fry in oil rather heated directly on my gas burner. Finally, no mexican crema at my store so I mixed half heavy whipping cream with half sour cream as she also mentioned on the show. Very yummy!

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I drained the liquid from the tomatillo, onion and chiles, I like the sauce thicker, add it if you like it thinner! It was delicious, I added in a sprinkle of cheese inside before I wrapped them into the pan. Love he show!!

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Really wonderful and easy! I changed it up a bit by drizzling the sauce ingredients with olive oil on a cookie sheet and roasting them in the oven (including the garlic cloves in their skins. I also doubled the recipe but when blending the sauce, I took out one of the Serrano peppers and used chopped green chilies because I couldn't find the yellow chili. I made two separate dishes, one for the adults and one for the kids. To the kids sauce, to cut down on the heat, I mixed it with some sour cream then poured it in it's own small casserole dish. I also added a bit of the Monterey Jack cheese to the chicken when I rolled up the tortillas. I loved how fresh this tasted and it was very much a crowd pleaser! Will definitely make it again!!

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The Suissas were a very tasty dish, definitely a welcomed change from the routine. I was surprised at how easy they were to make.

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I add a little oregano to the blender and I thought I saw you add a good pinch too, after the cilantro. They make good suissas in VIPS in Mexico