Chicken Enchiladas

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I never really rate recipes UNLESS they are REALLLLY good! I made this the first time and used regular chili powder and one can of tomato sauce (8oz and it turned out perfect! My husband raved, wouldn't change a thing!

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This is an excellent recipe!! It is very easy to execute and leaves you wit a delicious end product.

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Much loved and requested by family and company.

You can play a lot with the fillings- the only thing you really need to keep is the cheese. I've added black beans, chiles, peppers, replaced the chicken with beef, left the meat out entirely, etc, and it has always turned out great. I agree with the others who suggest adding sour cream (a few tablespoons per batch directly to the filling to keep it from drying out. I've never been able to find "New Mexican chili powder", so I've always just used about half of a 2.5 oz. bottle of "regular" chili powder.

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I love this recipe, I changed it a little though. I add garlic instead of onions and it comes out delicious! I also don't roll up the tortillas, I just lay some down flat on top of the enchilada sauce add the chicken and cheese mixture and then lay more tortillas down. We love it!!

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the sauce is great and would be even better with a little more heat. I add sour cream and cilantro which added great flavor. Next time I'll add some jalapenos and up the amount of filling. The amt of sauce called for in the recipe was plenty..can't imagine doubling it. I didn't fry the tortillas to cut down on the fat and they still turned out great.

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I made these enchiladas for dinner last night, with the help of a friend and my dad. It took a total of 1 hour and 25 minutes to make this and Ingrid Hoffman's Mexican Rice recipe. They were both excellent and I can't wait to make them again!

Btw - I doubled the enchilada sauce portion and got way too much sauce for my taste. But I now have enough sauce (and leftover tortillas to make another batch of enchiladas. I might just do that tomorrow!

I tried to make things a little healthier by using fresh store-made corn tortillas and then warming them up by dipping them in the still hot enchilada sauce, instead of deep frying them in oil.

And then I sauteed the onions and added the shredded chicken (which was from a store-bought rotisserie chicken and a little bit of chicken stock to the pan, to keep the filling from drying out. It was really nice and moist and flavorful!

And then I used a mix of cheddar and monterey jack cheese on the inside, but we went easy on the cheese. I think we used a total of 1.5 cups for the whole recipe. After pouring the enchilada sauce on top of the dish I also sprinkled on some cotija cheese.

Oh - and for an even better and more authentic taste, use Crema Mexicana instead of sour cream. It's the Mexican version of sour cream and it tastes so much better with the enchiladas!

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My husband is the hardest to please guy and his words were "this is kick a**". Make it and they will love it. I did add crumbled Cojita Queso after removing from the oven and sour cream to the chicken mixture. I also topped with a diced avacado/tomato/lime/salt/pepper mix and the results were stellar. I will settle with "best enchiladas I have ever had". I can deal with that :- Thanks a million Emeril!!!!

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I'd never made enchiladas from nearly-scratch (didn't make my own tortillas and bought a rotisserie chicken from Costco to shred and these were terrific. Also couldn't find the New Mexico chili powder so I used regular and didn't use enough when I doubled the recipe, so my sauce tasted a little Italian/tomatoey. Would have been better also with a little more heat; next time I'll try Tabasco or cayenne or both in the sauce. I didn't dip the tortillas in the sauce first and the whole still came out great. My version was a hit with the kids; the adults loved it but wanted a little more heat and chili flavor. A great recipe all in all, though.

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I used flour tortillas and i added refried beans. Very delicious. Although i think maybe the corn tortillas would have held up a bit better.

Love Emeril! Such great recipes.

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Although there are a number of steps in the recipe they turned out better than any I have had at a restaurant. I had enough filling to make 16 enchiladas so this dinner really went far-it turned into 3 meals for my husband and I.