Chicken Enchiladas

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Definitely didn't taste like the good enchiladas you get from restaurants but it was pretty good for cooking at home. I think the cinnamon was too much, might want to cut back on that it you try this recipe. Probably wouldn't cook it again.

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I've tried a couple of "Chicken Enchilada" recipes and this is the only one worth my time. The recipe is relatively fast, but more importantly DELICIOUS! I would suggest that if you use 2 pinches of cinnamon & tabasco sauce as per the recipe, to definitely use 2 cans of tomato sauce. I love heat but found that if I didn't use the full 2 cans of sauce it would have been too spicy for me. The addition of cinnamon is nice, but 2 pinches maybe a little overpowering. I used flour tortillas instead of corn bc of personal preference. Even though people complain about shredding the chicken bc it takes too long, it's still worth the effort.

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This was quick and easy, and fun to make. I only changed one thing--i chopped up the small onion and mixed the boiled onions in with the shredded chicken. It made more filling and added a great flavor to the filling.

I definitely will be making this again, my boyfriend sure did love it!

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I was pleasantly surprised when I tried these. I have tried many enchilada recipes before and always thought they were just okay. This one was delicious. And my friends loved it too! At first I wasn't sure about the sauce, but once tasting it on the enchiladas I loved it. Great recipe!

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I make this all the time and its always a hit!!! Tasty, warm and cheesy. You can add in your own variations for example I double the sauce recipe because we LOVE the sauce! We also top with extra cheese. A tip for the chicken- after you boil it, let is cool then chop it up with a knife. Much faster than shredding! Weve found that it warms up well the next day too. If you like Mexican food give this one a go!

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My bf and I made these last night and they turned out wonderful. Although we did make a few changes. We used the smaller flour tortilla's, to prevent ripping. We used exactly 2 lbs of chicken, and had enough to fill 9 shells very nicely. We also baked them on 375 for about 20 minutes, and then put them in the broiler for the last 5 minutes to melt the cheese on top. Putting them in the oven is a must because after shredding the chicken (which took a lot of time, the chicken is almost cold. Finally, we only used half of the cinnamon the recipe called for and still found it to be a little too much. Next time we'll reduce the cinnamon even more.

When she says 30 minutes she's lying.. but this recipe made us forgive her! ;

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These were very good, although I would suggest using flour tortillas because the corn ones ripped themselves when warming them in the oven, other than that they were very easy and delicious :

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I made this recipe last night for dinner. My (picky husband loved it!! I had to cook the chicken longer than the 10 minutes (no big deal, and I added some extra spices to the sauce to kick it up a notch. This is definitely a keeper!

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I made this for my guys and they really enjoyed it. I really liked how it wasn't too spicy, but it could be made spicier by adding tobasco at the end, or made milder with sour cream. I used more cheese than the recipe called for, which made it even more delicious. It didn't taste like your typical enchilada, I think that had something to do with the cinnamon and other spices. My husband described it as both spicy and sweet. It was a great hit and I will definitely make it again!

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I make this dish about once a month. The family loves it (I especially love the leftovers!. I use flour tortillas instead because they're easier to roll and we just like them. Takes a little time to shred the chicken but it is a good and easy recipe.