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Chicken Enchiladas Recipe

Chicken Enchiladas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (270)

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Average Rating:

Total Reviews: 270

Showing 221-230 of 270

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  • on April 29, 2005

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    I have had much better enchilada recipes than this one. Sorry Rachel

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  • on April 28, 2005

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    this is an excellent recipe except this nor her other recipes can be found on the foodnetwork.com...i wrote it down and fixed it and it was excellent...just wish her recipes were on the foodnetwork.com like they used to be...the plm is for the week from
    4/24 thru 4/28....the pizza recipes, the mexican recipes details are not on there.

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  • on April 28, 2005

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    Maravillosas, Rapidas y Ricas. I just love it.Thank you

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  • on April 27, 2005

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    I got rave reviews for these! Just as great when reheated the next day! Easy easy easy. (I'm not telling where I got this recipe!

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  • on April 25, 2005

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    Good Mexican food.

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  • on April 22, 2005

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    Kick back on the cinnamon...All it tasted like was a cinammon stick even with only two pinches. and I would recommend sprinkling the cheese on after it broils or it tastes like pizza cheese.

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  • on April 20, 2005

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    Good recipe. There wasn't enough sauce, but I think that's because I left it in too long. Also, the cinnamon was good, but strong. I'm going to cut it back next time.

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  • on April 14, 2005

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    This was very good, but I would remove the cinnamon and add more chili powder next time to make it less sweet and more spicy.

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  • on April 08, 2005

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    It was good but I've had better tasting enchiladas at a restaurant.

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  • on March 16, 2005

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    This recipe reminds me of the Mex equivalent of the old standby spaghetti with ketchup. It does the trick, but is nothing to write home about. Though, in all fairness, when I ate the leftovers 3 days after first making it, it was way better than it ever thought about being the first nite. CUT OUT THE CINAMMON!!! It makes it too sweet. Fiance and I both couldnt get over it till day 3. (sweet taste reminds me of mole actually, which may mean that it's more authentic that I am giving it credit for. who knows???

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