Chicken Enchiladas

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I used this recipe tonight with frozen chicken breasts and had dinner on the table in under an hour. I used brand name mild red enchilada sauce with it and you would swear it came from a restaurant. For more flavor, I added about 1/2 cup of diced sauteed onion and about a cup of shreaded cheese to the filling. Delicious!!

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I made this last night for dinner. It turned out great and was super easy! I had to poach the chicken for like 20 min (not 10. Although because of the other reviews, I did not make the sauce. Instead I used Emeril's easy enchiladas sauce and it turned out great!

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These are wonderful, and very easy. Great with salsa on top, too.

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goood

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I was really disappointed in this recipe. First of all, it took longer than the specified amount of time to prepare. In addition to that, the sauce was watery, the chicken bland and the whole thing was unappetizing, overall. I'm used to a really rich, flavorful sauce that tastes Mexican or at the very least, Tex-Mex with peppers and chili powder, which I tried adding after the fact. This had only a tomato taste. I've tried several things from Rachael Ray and I'm disappointed in all of them. Never again.

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These were easy to make and the sauce was just spicy enough without being over powering. Yummo

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Just delicious! My husband is a HUGE mexican food lover and couldn't stop talking about these...will definatly make again and again.

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I love Mexican food, and I love not having to spend alot of time cooking it. This recipe is both. I modified it a little by adding some chopped chipotle, because my husband likes it spicy. Tastes even better the next day.

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My goodness Rachael Ray has outdone herself!Just can't believe how all these flavors combine for a really fresh take on chicken enchiladas. I love the tomato based sauce instead of the usual "sour cream sauce" that you see often.

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real good. my family loved them. a must try.....