Anasazi Enchiladas

Laudee we had this last night and really enjoyed it. Had to substitute the pepperjack cheese for cheddar, the yellow onions for shallots because I can not buy the mentioned ingredients here. I first thought there was liquid missing as an ingredient, but whilst stirring the dish the ingredients produced enough. The only different thing I did was using more cumin.

5 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made these wonderful enchiladas for Wednesday Night Dinner at my church. To accommodate serving 125 people, I changed the preparation by baking the chicken, shredding it and adding that to the tomatoes, etc. in Step 3, that I sauteed on the grill top. Also used flour tortillas instead of corn. Just spicy enough to please a variety of tastes. We got rave reviews and many requests for the recipe!! They were great served with refried beans and Spanish Garden Rice #72377. Thanks, Laudee--we'll surely make these again!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Excellent! I actually substituted the Morningstar Veggie Crumbles in place of chicken, and veggie bouillon instead of chicken bouillon for the vegetarian portion of my family and it turned out great. After the first time I made it, I get requests for it all the time.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made this using the texas red enchilada sauce as recommended by other reviewers. I used low fat cream cheese, no sour cream, low fat cheese, and low fat, high fiber flour tortillas. I also added 2 garlic cloves and a jalapeno to spice it up. It was really good. Next time, may try with a green enchilada sauce.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I would give this 6 stars if I could -- everyone loved it. Used the same shredded monterrey jack cheese for the filling and the topping, rather than a separate monterrey jack pepper cheese -- easier and a bit milder.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great recipe for my first attempt at enchiladas. I like shredded chicken more than diced, so I slow cooked my chicken breasts for 6 hours in the crockpot with a bit of water. It worked well. I didn't buy sour cream, so I just used 3 oz of cream cheese. Really excellent filling that I will eat alone! I would definitely recommend the Texas Red Enchilada Sauce -- as long as your chili powder is not too hot, it won't overwhelm the delicate filling. Yum!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was pretty good, but I thought the red enchilada sauce overpowered the filling. I think it would be better with green.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We enjoyed these enchiladas. I would chop my chicken a little finer as I didn't like the bigger chunks but that's no fault of the recipe - just my preference. I too used Texas Red Enchilada Sauce for the sauce and left out the green chilies (due to wimpy kids). Thanks for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Made these last week for company. Although they had a good flavor, they seemed somewhat dry. I made them ahead of time and made my own red sauce, maybe I didn't have enough sauce on them. Anyway, I will rey again another time.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I used the red enchilada sauce in a can. I also substituted Mexican blend cheese for the Monterey Jack cheese and used 1/3 less fat cream cheese and low fat sour cream and you couldn't tell the difference.. Will be making again soon as everyone here gave it 5+ stars. Excellent recipe Laudee!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We had these for dinner this evening. Rated more than 5 stars in our book. I used leftover baked chicken,mostly dark meat..I made Texas Red Enchilada Sauce Texas Red Enchildas sauce for this had enough filling for 12 corn tortillas,I cooked half and froze half for later..I would highly recommend this recipe..Thank U....

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These were a huge hit at my house! I used Texas Red Enchilada Sauce Recipe #4209471, which is also a delicious recipe. This recipe pleased my picky husband! That's saying a lot!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Very good. I substituted low-fat cream cheese and sour cream.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I *was* planning on just commenting on these 'a la' an early Mystery Science Theater 3000 episode: "Take a fascinating people with a rich culture and history, then name a goofy food snack after them." But today I made a version of the filling and really enjoyed it over rice. I used 6 chicken breasts, cubed, browned and set aside, then sauteed onion, sweet pepper, garlic, canned tomatoes while scraping up the browned bits. Used maybe 2 T cumin, and 1 1/2 dried oregano (not powdered)and 1/2 t red pepper flakes. Then I added the chicken back in and simmered until cooked through. To finish I stirred in a 200g (about 8 ounce) package cream cheese and about 2 T diced pickled jalapeno, chopped. My chicken breasts had been brined, so they were plenty salty, otherwise you'd want to add salt, too. It was great! Thanks for the inspiration, Laudee!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These are excellent!! I have eaten a lot of great Mexican food in Arizona and Mexico and, I can honestly say, that this recipe stands up to the best! Unfortunately, a marginal enchilada sauce can make this five-star recipe into a three or four-star recipe because the sauce significantly influences the overall taste (including the spiciness and heat you want). Therefore, I would highly recommend using a very good quality enchilada sauce!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

DELICIOUS and freezes well. Followed the recipe exactly except substituted sour cream for the yogurt. Used sauce #42094 YUM!!!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

These were very good! I also added some green peppers and maybe a little extra cheese. I would like to make these again, but next time I would reduce the amount of red sauce I use. Thanks for letting us try this too!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is the fourth recipe I have tried on the quest for a great enchilada... the search has ended! I followed the recipe as stated, other than throwing in some diced red bell pepper I had lying around. Thanks-- I can't wait to make them again!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

My whole family loved these! I made some with leftover turkey, and some with pinto beans and cheese for a vegetarian version. I used flour tortillas, and a can of tomatoes with chiles instead of the tomatoes and can of chiles. This was served with mashed pinto beans, yellow rice, and cole slaw. Yummy! Thanks Laudee!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account