Made pretty much as directed. I used green enchilada sauce instead of green taco sauce due to personal preference. I froze the uncooked enchiladas without sauce and cheese as I was afraid they would be soggy. When I was ready to cook I took them out to defrost and when they were ready to cook I added the sauce and cheese. They turned out great when cooked fresh. They were also good from frozen. I was afraid to use the combination of red and green but they worked well together.
When I do batch cooking, my husband is disappointed when I don't make these. I usually multiply the recipe to make over 50 enchiladas. We enjoy them a little more spicy, so I saute 3-5 minced chili peppers or 1 habanero with the onions.
WOW These were good. I get together with a couple of friends once a month and we make 2-3 recipes in huge portions to share. Its fun and saves us all a ton by buying in bulk. This recipe is going on our FAV! List
Fantastic recipe! My very picky daughter claimed this as one of her new favorites and the rest of the family loved it as well. Needless to say, this will definitely be on the regular rotation. As a side note, I highly recommend using chicken cooked in the crockpot in this recipe. A good basic recipe is #188329, but I add extra seasoning. It makes it really easy to pull it out and put it right in the pan with the other enchilada filling ingredients as the chicken pretty much shreds itself and is very moist. I highly recommend this recipe, particularly if you have little ones who don't care for a lot of heat (I use mild sauces).
This is a recipe that I will try again. It is easy and can be made fast. We didn't have the green taco sauce so we used Tapitio to replace some of it. Very spicy.
This is a staple recipe in my home! It freezes great, but is very easy to throw together any time.
Awesome! Hard to believe this is light. My husband loved this dish. I doubled the recipe, plus some, to use my 8 oz block of light cream cheese and chopped cooked chicken from my freezer. Baked half right away, topping with a 16 oz bottle of Herdez salsa verde. Froze the other half in a gallon ziploc bag, with a separate bag of cheese for topping stuck inside. Labelled the second bottle of Herdez in the pantry (important with three boys) and made enough Mexican rice to freeze, so we have a near instant dinner for another night. I'll quadruple the recipe next time. Love those CL recipes! Thanks for sharing!
Very good recipe. But I have to say, I made these with "full-blown fat" ingredients. Philadelphia cream cheese and real shredded cheddar. I also used Pace picante sauce (medium). I only used about one cup of the taco sauce, but that was plenty. I served these with a dish of sour cream & chopped scallions along with shredded lettuce & diced tomatoes on the side. We really enjoyed these. Thank you for posting this recipe. (Made for Name That Ingredient tag) I almost forgot to mention, I put them in a metal cake pan and baked them on our grill with indirect heat (our oven is still broken). It worked out just fine.
Delicious! I did add a sm can of roasted green chilis to the filling, and covered it with Salsa Verde rather then the green taco sauce. Other then that~~made as written. It only made 7 using 1/3 cup in each. 5 of those fit in one 8 x 8 pan and I froze the other 2. My only way to make chicken enchiladas! Thanks!
Absolutely delicious! I made these using Crock Pot Shredded Chicken Breasts(http://www.food.com/recipe/crock-pot-shredded-chicken-breasts-for-freezing-oamc-188329) and ate them for dinner right away. I froze the extra for work lunches. This is a keeper, for sure!