Chicken Enchiladas

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The sauce for the enchilidas is quite good. It can be prepared in advance and this becomes a very quick meal for a weeknight.

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This meal is exactly what I wanted... quick, easy and flavorful. I pureed chipoltle peppers in adobo sauce and added a little to the chicken and alot to the sauce. It was the pefect extra kick. Will definitly have again.

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Instead of the chili powder, I added a packet of mild chili seasoning and it was wonderful. I will make it again for sure!

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Now that I know how to make these, I can have good Mexican food without leaving my house! I made the following changes: 1 added a good amount of cayenne to the sauce; 2 added some sour cream to the cheese/onion mixture; 3 used Mexican shredded cheese blend; 4 used flour tortillas and did not fry them. I doubled the recipe and made a batch for dinner and another batch to freeze for another night.

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I think I might rearrange the ingredients a bit. More chicken, more cheese, more spice.

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I cooked a ton of these for a party - and they were FANTASTIC!

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Loved it!

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This is a great and easy family meal. I will definitely be making these again. The entire family thoroughly enjoyed them and their was plenty to go around.

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I made this recipe for a potluck, and everybody loved it! The sauce was wonderful, and I made more of it because I like enchiladas with a lot of sauce. I did make a few modifications to the chicken filling, however, and it turned out delicious--

I added cilantro, corn, crushed tomatoes, jalapeno peppers and a little hot sauce.

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Wonderful flavor. I followed the recipe except made half with corn tortillas and half with flour. Also, after 15 minutes of cooking I topped with more cheese.