Chicken Enchiladas

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My boyfriend absolutely loves these enchiladas! He begs me to make it all the time! So flavorful and delicious. This recipe is a must try!!!

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My husband liked more than me but since I mostly do the cooking, I don't plan to mAke again. I didn't have the Mexican spice blend so maybe that's why I am not a fan.

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Super recipe. Full of flavor and fairly easy to make. The most difficult thing is gathering all of the ingredients. My only changes: I needed extra enchilada sauce and I made a few beef enchiladas using ground sirloin. The beef were the favorites of my hubby and sons while I preferred the chicken. A big hit in my house.

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So good! I cut back on the green chilis and added black beans. Very easy to make. I froze one pan and pulled it out on another night, was great after freezing. I didn't have Mexican spice so I looked up a recipe online and made my own, very easy and normal ingredients you would have around the house. I used a combo of trader joes enchilada sauce (pretty spicy with a mild can of old el paso brand.

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This recipe is amazing, I first made it for cinco de mayo and it was an absolute hit! I made it a couple of times after that, but be warned, you must remove ALL seeds from your peppers to make it less spicy but its still does have a kick because of the chipotles, other than the spicyness it is a crowd pleaser. If you have a whole chicken breast you might want to filet it so that it takes less time to cook but make sure you don't over cook it so it's easy to shred, please don't be shy and try this, make sure you have plenty of counter space and enjoy!!

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Excellent. I left out the chipotles and seasoned to my liking with chili powder. Easy! Will make this again and again.

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delesious!!!!!!!!!

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Incredible!!! N'uff said!!!

No chipotles.

My hubby does not care for Enchiladas, but loved these. Thanks, Rachel.

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These enchiladas are outstanding! I eliminated the chipotle chiles, due to not being able to purchase them in my area and switched the stewed tomatoes to canned diced, also added cheese inside the enchilada and the were great-lots of compliments.

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I have been making this for awhile now, always with rave reviews. If you follow the directions it will be great. The first time I made it I used chipotle chili powder as I couldn't find the chilis in adobo sauce. They were a little too hot for my family. Ever since, I have been using the chilis in adobo. The seeds, and veins of the chili are where the heat is, so if you don't like heat, take them out. My wife, and son, who hate hot spices, gave this one a raving thumbs up! I am going to try making them tommorrow with some leftover pulled pork. I'll let you know how that goes. Clint.