Chicken Enchiladas

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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.

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This came out well but the amount of certain ingredients seem off. I had about 1/4 lb. less chicken than the recipe called for, yet I had a lot of filling leftover. I even used a measuring cup to be sure I was using 1/4 cup per tortilla. I could probably make at least 4 more enchiladas with the leftover filling. Also, I don't think 1.5 cups of enchilada sauce is enough. I bought a 28 oz. can and used most of it. After baking, the enchiladas were done and still soft but I could have used a little more sauce (this is coming from someone that does not like food overly smothered. None of the other reviews I read mentioned this problem so maybe I did something wrong. But it came out well and tastes good. Would recommend this recipe with only the suggestion of having more than 1.5 cups of enchilada sauce available in case it is not enough.

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I am not a fan of enchiladas but some of my family members are. I decided to do it for them and I tell you they weren't bad. This is a good recipe for red sauce enchiladas. Reason I typed red sauce is because most enchiladas recipes have the green chile sauce (or verde sauce. Note: for the Mexican blend spice I mixed up Alton Brown's "Taco Potion #19" and it made for an excellent seasoning for the chicken. This is a tasty Mexican dinner.

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very delicious! I only had a problem with the tortillas. I warmed them and they still cracked. I also added 2 cups of corn to the recipe.

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I made thise for a Cinqo de Mayo party this past weekend. They were a hit. But I left the seeds in the peppers and it was a bit to hot so make sure you take the seeds out unless you want it kicked up! Also I used taco seasoning instead of a mexican blend. I did not want to buy a jar of that when it was only 1 tsp. Enjoy!

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These are fabulous. As a quick tip I suggest the following: put thawed or frozen chicken into a crockpot with 1 can of chopped tomatoes, 1 small can of chopped green chiles, 1 small can of chipotle peppers in adobo sauce, and 1 packet of taco seasoning (I look for a brand that does not have MSG or corn syrup solids. Then 6-8 hours later, you have fabulous tender chicken that shreds SO easily, and it has cooked with all those fabulous Mexican flavors. I go ahead and fish out the whole chipotles, chop a few of them and add them to the corn mixture....but the chicken is outstanding. It also makes it so easy: chicken, 3 cans, and 1 packet. I prefer a combo of chicken breasts & thighs (for white/dark meat balance of flavor & health, but any chicken meat is fine. Best part is you can make your crockpot chicken the day before, gently rewarm, and add to your corn/onion mixture the night of your dinner. Delish!!!