Chicken Enchiladas
Show: Food 911
Rate This RecipeRead users' reviews (737)
- Recipe categories: Rice, Chicken,
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 737
Showing 91-100 of 737
Sort by:
SELECT
By mommyballard_13...
Ocala, FL
on March 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Don't use a canned enchilada sauce; try Rach's sauce and I bet you already have everything in the house you need to make it. I love using her sauce with his recipe...it is out of this world! Rather than cooking the chicken in the pan, I like to use boiled chicken (especially since you're shredding it anyway. I buy a whole chicken an cut the legs off and freeze them for later. Then boil the chicken as if you were making stock (adds a layer of flavor too. I cook the onions and corn in some EVOO then at the last minute, sprinkle the spice blend that was supposed to go on the chicken over the micture to toast. Now I have stock, 2 extra legs for the kiddies, and the chicken for the enchiladas at $1.29/lb rather than using boneless skinless chicken breast at $5.99/lb.
By babykakes4u
on March 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy to make, and YUMMY!!
By danchan
on March 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My first time cooking enchiladas, and they were Mexican approved! There is a nice heat to the dish and actually its not that spicy even with the chipotles, and I usually don't eat very spicy dishes. I made a couple mistakes, like not reading and making flour tortillas instead of corn and buying the wrong size container of green chilis. Make sure to buy the large can. The video does a good job of showing what to buy. Also its easier if you chop up the chilies before throwing them in the pan. My group likes spicy so I added a little bit of chipotle (1/2 tspn and cayenne (1/4 tspn pepper to the mix. I added it during the chicken shredding portion and also made sure to mix it in with my hands. Great dish!
By tara_smith
on March 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm making these for the 3rd time today. We love them! For the ease of cooking I did layer them the 2nd time I made them and will continue to do so. This recipe had great flavors!
By wuzzupgdogg_105...
Plantation, FL
on March 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Damn good! Going to try to make it into a lasagna style.
By kvanflee
Fayetteville, AR
on February 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely awesome!! Made these with my boyfriend a while back and fell in love with the recipe! Incredibly easy and incredibly delicious. : Makes wayyy more than I originally thought, but that's definitely a good thing with these enchiladas!
By FoodieChick
Albuquerque, NM
on February 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this several times. It's easy and amazingly good.
By KatieM073
on February 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super fun and easy to prepare. Everyone requested that I make these again.
By mrElover
fullerton, CA
on February 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last night and it was absolutely marvelous! This recipe is definately a keeper. I added an extra chipolte because I love the smokiness of them. It was not too spicy at all, probably because I seeded the chipolte's. The recipe made more than 16 but that's okay too, I don't have to cook tonight! Thanx Tyler!
By KBinebrink
on February 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
4.5 stars if I could. First timer, made these for hubby's birthday and they were amazing. Spicey but not overkilled, lots of flavor! At times I was a little confused with the directions, for example I ended up pulling out the peppers and stewed tomatoes to chop them up. I also couldn't find corn tortillas, so I bought flour. They were a little too big. But taste and texture were still good.