Chicken Enchiladas

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This was such a hit at my dinner party last night! While rolling up the tortillas they started to break (guess that's what I get for buying the cheap ones. Instead of scrapping the dish, I made it into an enchilada lasagna. Same recipe, just assembled differently in ONE pan and it came out just as good!

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I really liked this dish. My husband thought this was good also but wasn't his most favorite enchilada dish. I used BBQ'd chicken leftover and he thought some chicken had the marinate flaver in it... I didn't think so...anyway... I used flour tortilla instead since that was all I had in hand. For the Mexican spice blend, I combined the following spices/herbs and added the required amount: 1/2 c chilli powder, 1/4 cu paprika, 1 Tbsp ground cumin, 1-1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp chiporle chile pepper, 2 tsp dried oregano and 1 tsp salt. For the Enchilada sauce, I used Emeril's Easy Enchilada Sauce from this site.

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These enchiladas were really delicious. The stewed tomatoes and corn add some sweetness while the chipotle chile peppers make the dish smokey and spicy. The chicken gets blackened in the pan when you brown it with the spices on. I used flour tortillas instead of corn tortillas and Hot Mexican Chili Powder because I wasn't sure where to find Mexican spices. I served the enchiladas with a little sour cream and they were awesome! This one's a keeper for my recipe book.

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I just made this for the first time today - took along time, but came out great. I did change some things. I bought a small roasted chicken and just shredded the meat so I added the seasoning when cooking the onion and garlic. Also could not find mexican seasoning in my store so I used taco seasoning and I used fire roasted tomatoes instead of stewed. Also was not sure if I had the right kind of canned chipotle. I used chipotle in adobo - I only used two of the chipotle peppers, I scraped out the seeds and minced it up. In the end the dish did have a little smokey kick. I'm not sure I would put all 4 in next time - might be too spicy. Will definitely make this again. I used a whole 28 oz can

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After making this recipe as is, I felt it was good but not excellent. It required a decent amount of prep time and tasted slightly "from a can." I will probably attempt to make it again, following my suggestions below.

A couple suggestions:
1. Cook most of the spices with the vegetables rather than with the chicken. I added all the spices to the chicken, as directed, but it was too dry even with the oil for all the spices and they became too toasted and started to burn.
2. I could not find "mexican spice blend" at the store so I improvised by adding an equal amount of oregano, paprika, and chili powder instead.
3. I ran out of enchilada sauce and needed more. Be prepared.
4. Pulse stewed tomatoes in food processor for a second or two. I added them whole but they were too chunky in the sauce and I kept tasting canned tomato as I bit into them.
5. Taste filling before stuffing tortillas & make sure it's properly seasoned to your taste with enough salt and spice.

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Best Enchilada recipe ever! Everyone I have passed this along to has also said the same. You never go wrong with this recipe as is!

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The only thing I did differently with this recipe was used bone-in-chicken that I boiled and then picked and shredded. I added the spices to the rest of the mix. For some reason this had a very sweet flavor. I'm not sure if it was the stewed tomatoes? Also, my corn tortillas fell apart as well. My boyfriend liked it when I mixed the leftovers with some spanish rice, but I don't think I would make it again. For the effort and cost it is not that good.

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This was REALLY great! My family chowed these down! (Husband ate until he was sick! I did a few substitutions. I swapped shredded pork roast for the chicken, and flour tortillas for the corn. I did not use chipotle chiles or minced garlic. I drained the corn, but not the tomatoes (I used 3 pints of home-canned tomatoes, which seemed to be the right amount of liquid for the roast, which was on the dry side. I added the Mexican spices to taste. I doubled the recipe to have one for the freezer. It made 8 big burritos.

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I'd like to preface this buy saying that this is a 5 star base recipe to adjust to your liking. I made a couple changes to this recipe. It was such a big hit with my husband we had it twice in 2 weeks, the second time being for our wedding reception dinner which i had to cook for LOL.

Ok so onto the changes:
Number 1: I use flour tortillas.
Number 2: I use Emerils Easy Enchillada Sauce recipe and make my own!
Number 3: I add chopped bell peppers, black beans, a jar of salsa, cheddar cheese, and some cooked rice at the part where you throw the corn in.
Number 4: I use 1 LESS can of stewed tomatoes.
Number 5: when cooking the chicken I add the seasonings right away and plenty of it. For the mexican spices seasoning part I just use have a packet of burrito seasoning or fajita seasoning. tastes great!

Totally recommend this recipe and totally recommend you adjusting it to your liking.

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The filling had a ton of flavor but the corn tortillas were a disaster. They all broke apart even after heating them prior to filling. I would def. not make these again.