2 Reviews

I messed this one up halfway to Sunday and it still came out great! First I used flour tortillas, then I used a pre-cooked chicken that had 4 cups of meat so I doubled the recipe. I forgot to make the sauces separately, so I made it all in one pan with 2 cups of half and half instead of 4 of cream. To the sauce I added a bunch of cilantro, some serrano peppers that I had previously dried, and a teaspoon of cumin. To the chicken I added a pound of crimini mushrooms, a small onion, and a large can of olives, all of which I had diced and sauteed. I then added a third of the sauce to the chicken. After that I added the other two cups of half and half to the sauce. Then they were assembled, topped, and baked. It made two pans of seven enchiladas each. The cream cheese salsa mix was really good! Thanks heidisue for the great inspiration!

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Mean Bean April 11, 2011

You are right, these ARE great! I halved the recipe very easily and made them the night before. Popped them in the oven with foil and they were ready to go! This has a nice amount of spice- not too hot, but just enough to let you know you are eating an enchilada. I loved the creamy filling. Thank you HeidiSue!

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cookiedog January 16, 2007
Chicken Enchiladas