Chicken Enchiladas
Show: Food 911
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- Recipe categories: Rice, Chicken,
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Average Rating:
Total Reviews: 735
Showing 651-660 of 735
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By alaufunk_4818898
Elk Grove, CA
on December 27, 2006
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The best enchiladas I have ever made! I cut the amount of peppers in half so it wasn't too spicy for the kids, but otherwise a terrific recipe!
By jesshelga_1852472
Chicago, IL
on November 10, 2006
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I finally tracked down a Mexican Spice blend at my SuperTarget and am glad I did. The chipotles and chiles add such a great background flavor, and the stewed tomatoes are perfect. I made a cheddar/Chihuahua mix for the topping. So wonderful.
By mbenetx
Cudahy, CA
on October 09, 2006
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These were very good. I only left out the corn and made this a casserole style instead of rolling each of them up indivually. These were really good & spicy.. We love spicy foods!
By lahulagirl_5362296
Bellingham, WA
on September 30, 2006
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These were tastey. However, I cut out the red onion and used regular onion (only 1/2. There was something missing in this recipe. I plan to try it again and follow it exactly. I also didn't care for the stewed tomatoes. I think next time I will use diced tomatoes (drain them beforehand.
By scottldrake_1093351
Seattle, WA
on September 14, 2006
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I followed this close, but am carefull with the chipotles, as they're HOT! Found the tortillas a tad hard to handle, so I simply made a "lasagna" out of it, with fine results!! Froze the other half w/o the tortillas (gal. freezer bag for another day. My teen liked it as well as a neighbor. Another winner right here.
By melodyp_827
Houston, TX
on September 07, 2006
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Now that I've tried making enchiladas, I will definitely make them more often. These turned out really great and didn't take much work at all. I used rotisserie chicken from the store to cut down on cooking time and after shredding it, cooked it in the skillet for a few minutes with the spices. Being from Texas I didn't find the dish overly spicy at all. The sour cream compliments the heat in the enchiladas. I will definitely make these again!
By kdmiller13_5691584
Ocean, NJ
on August 16, 2006
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Better than most mexican restaurants!!
By lady_turqoise_5...
Seaside, CA
on August 13, 2006
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These are awesome but I too (like many others had to cut down on the chiles. I only used one green and two chipotle chiles and turned out just spicy enough (3 on a 1-10 scale so my palette can tolerate it comfortably. Enjoy!
By batface89
Grand Rapids, MI
on August 13, 2006
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These were the best enchiladas I've made and I've made lots. It was a nice mix of spices and heat, but mild enough that my 3 year old ate it (well, she picked the corn out ;- My husband doesn't like chicken so I made a batch with extra corn and onion and he ended up eating my chicken enchiladas! Haha. I did use thigh meat because I think it's juicier and tastier (and cheaper!
By jcrt28_5903376
Brockton, MA
on August 11, 2006
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I traveled to California and had wonderful mexican. When I returned home I wanted good mexican and I found this recipe. I am hooked. It is my favorite dish now. I also found that if you add just a little more you can make a big batch to freeze. It makes it easy to make another day.
This chicken enchilada recipe is a huge hit in my family.