Chicken Enchiladas
Show: Food 911
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- Recipe categories: Rice, Chicken,
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Average Rating:
Total Reviews: 735
Showing 21-30 of 735
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By Food With Whine
on January 31, 2013
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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.
By jzircher_11625519
Bartonville, IL
on January 27, 2013
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This dish deserves a 10 star!!!!!
By ravenatb_7511004
Niceville, FL
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.
By K9srock
Syracuse, NY
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.
By nclovestocook
Thornton, CO
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.
By cook4u1961
Utica, NY
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!
By Bluestar34
Chandler, AZ
on January 02, 2013
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My new favorite chicken enchilada recipe! Everyone loved it!
By havanagirl
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.
By itsjustmemartha...
Charleston, SC
on December 29, 2012
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Didn't like at all...!!!
By annecardiff_4641941
Marietta, GA
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!