Chicken Enchiladas

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Made these last night and they were excellent! I cooked chicken breast and made 1 1/2 times the sauce and added extra spices. We like it hot. Best red sauce recipe I have come by. Will definitely make again! :

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We made this recipe last night. It was delish. Can not wait for the leftovers!!

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This was so delicious! The enchilada sauce was great.

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You will never buy canned enchilada sauce again after making this. These are the best enchiladas I have ever made hands down. I read another review where the cook doubled the sauce recipe to have extra. That's what I did and am I so glad I did it. Whenever I make a recipe that uses chicken stock, and I do not have any homemade stock on hand, I have a secret weapon. Use store bought stock (not broth--it's made without the bones (that's where all the flavor is!. Boil the stock until it is reduced by half. So, in this case, since the recipe called for 16 ounces of chicken stock, and I wanted to double the amount of sauce I had- I would need 64 ounces of chicken stock. Boil the stock down until it is reduced by half (just boil the crap out of it and it will take about 30 minutes or so--leaving you with 32 ounces of concentrated chicken stock. Also, roast your chicken on the bone (thanks Ina!. Emeril does it again!

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I tried this recipe today. Yummy! I use flour tortillas. When I heat them, you don't have to use oil..just warm in a cast iron skillet. I wish I reserved some of the really tasty sauce to place on the dish after it completed cooking.

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I was looking for a recipe for leftover chicken, and found this recipe! I did look at all the comments, and believe me 1/4 cup of the chile powder, I thought was too much! Wrong! Awesome, awesome! Making the sauce is the key! My family loved it! I did not soften the tortillas at all! Not needed! Just need something crunchy to go along with it! Emeril Lagasse does it again!

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The best enchiladas I've ever had. I have been making this almost every week since I discovered the recipe. It's one of the few things that actually tastes great reheated for lunch.

I do make two small changes to the recipe - I use flour tortillas instead of corn and consequently, I don't soak them in oil before assembling. The first time, I did use the oil and I found it to be slightly oily even after being cooked; they were better without.

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This recipe is awesome and tastes good enough to be from a Mexican restaurant! I doubled the sauce, so I had extra to pour on the enchiladas after they came out of the oven. A lot of the sauce in the pan does get absorbed. Cover the enchiladas when cooking for the first 20 minutes. Then uncover, to let the cheese melt.

I used rotisserie chicken to make the recipe faster. Make sure the oil is hot enough, and you shouldn't have any trouble with your tortillas riping. Also, I mixed some sauce with the chicken instead of spreading sauce on the tortillas when assembling the enchiladas. I will make this again and again!

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Made this dish twice and both times it was outstanding!!

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This was delicious!! I was nervous after reading some of the negative reviews but those people must have done something wrong because these are great! I would say this is more of an intermediate recipe, it is easy for people who know how to cook but for someone who doesn't cook very often, it wouldn't be very easy. For the chicken I bought bone-in chicken breasts and roasted them, then pulled the meat off the bone, to get very flavorful chicken. Followed the directions exactly (just bought hot Mexican chili powder in the grocery store. Next time I will try covering them in the oven for awhile because the sauce does soak right into the tortillas. I had a bag of 4 cups of Mexican cheese and as someone else suggested, I topped them with the leftover cheese for the last 10 minutes. DELICIOUS!! ****UPDATE: I made this again and it was even better. This time I baked the enchiladas covered for 20 minutes, then uncovered them and topped with remaining cheese for 10 minutes. YUM!****