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Chicken Enchiladas Recipe

Chicken Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (734)

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Average Rating:

Total Reviews: 734

Showing 21-30 of 734

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  • on January 27, 2013

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    This dish deserves a 10 star!!!!!

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  • on January 25, 2013

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    Loved it. I'd suggest adding about a 1/4 cup chopped fresh cilantro to the chicken mixture.

    Also, one great way to soften tortillas is to start a frying pan full of water boiling on the stove, cover the pan with a splatter screen, then put your tortillas, one at a time, over the screen. Each time you pull out a softened tortilla, put on a new one and while you're waiting for your next tortilla to steam you can fill your last tortilla with your chicken mixture, and so on.

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  • on January 24, 2013

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    Fabulous! Used my homemade salsa in lieu of stewed tomatoes. My huz wants this a couple times a month which is no problem! I've corn I preserved and the salsa - the rest is stocked in the pantry, so YUM.

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  • on January 18, 2013

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    I too had problems with softening the tortillas but I came across a method from America's Test Kitchen that works better. Spray both sides of the tortillas with cooking spray. Lay on 2 baking sheets (they may overlap a bit. Bake in a 300 degree oven until soft and pliable, about 5 minutes.

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  • on January 03, 2013

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    Wow-never made anything like this before-sauteed the chicken mixture the day before. Did not add the chipolte's-added black beans instead. Had trouble with softening the corn taco's-they did not soften at all-so just put the sauce down in the pan-stuffed them and put them sideways with sauce and cheese over them and baked. Came out absolutely delicious! Made Emerils Easy Enchilada sauce-doubled it. Served with a taco salad-great meal!

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  • on January 02, 2013

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    My new favorite chicken enchilada recipe! Everyone loved it!

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  • on January 01, 2013

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    Loved this! The flavors were really delicious. Yes, it's messy to assemble. I bought a 28-oz can of enchilada sauce and was glad I had the extra sauce on hand. My teenagers thought this was great with the sour cream and cilantro on top. I will be making this regularly! I was not able to master the art of rolling the corn tortillas without having them break, but in the end, it didn't really matter that much when everything cooked together. I did need to raise the temp to 375 F and cook them a little longer until they were bubbly and the cheese was melted.

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  • on December 29, 2012

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    Didn't like at all...!!!

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  • on December 29, 2012

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    AMAZING DISH!! Although messy, I have extra enchilada sauce on hand. I dip the tortilla into the sauce, one at a time, for 10 seconds just before they are filled and rolled. Soaking the tortillas for this amount of time keeps the tortillas pliable when rolling the ingredients into them. The enchiladas come from the oven soft and very delicious!

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  • on December 26, 2012

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    Made as is, drained the stewed tomatoes before adding them. Great recipe!

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