3 Reviews

These enchiladas were very good. They went together very quickly and easily. Cooking the chicken in the bouillon and spices really gave it a fantastic flavor. My chicken breasts were large so I used 3 instead of 4. For the sauce, I added the larger amount of water as I wanted it a little thinner. Also, I added the adobo seasoning (from "The Spice House"), and some sugar to give it a little more flavor. I used soft taco sized flour tortillas and there was enough filling to make 8 large enchiladas. My family enjoyed these very much, and I will definitely be making them again. Thank you for sharing this great recipe.

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Bayhill July 14, 2007

This was awesome, I did cheat with the chicken and microwaved it for 20 min. with all of the seasonings in the water and it came out great. I ended up with 8 enchiladas. I made two without cheese for me and they were really good too! Thanks for posting such a yummy recipe

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Pixie's Kitchen August 22, 2007

This was delicious! I only made 2 small changes. Because I had no chicken boullion cubes, I used chicken stock in the poaching liquid for the chicken. Then for the sauce, I reused the strained poaching liquid instead of adding new chicken broth. I used the really nice San Marzano tomato paste that you can buy in a tube. The sauce was killer! Even my picky, British-food-loving husband, who does not like Mexican food, enjoyed it. Kater, you are justified in being proud of this recipe.

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2B's June 17, 2007
Chicken & Black Bean Enchiladas