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Yummy! I served with Green Cilantro Rice #108262 by Laura Lee in Texas. The only thing I changed was that I didn't use coriander (didn't have) and I added a little homemade salsa verde to the chicken mixture. Thanks for posting!

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Texas Tornado June 13, 2010

Delicious-- I had this recipe at one point but lost it so I'm really happy to find it again. Corn tortillas are perfect for enchiladas of any kind so that's what I used. I used three chicken breast halves, which was probably more than 2 cups but I don't know (didn't measure). I also prepared it in layers (like a lasagna) rather than rolling individual enchiladas (which is a hassle). Great with double the cheese and extra sauce (made by adding about 1/2 cup of extra chicken stock). Thanks for posting this, Wendy!

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Heather U. May 18, 2010

this recipe came from a betty crocker cook book. i make it all the time without the chili peppers. yum

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PrincessPage July 01, 2009

These enchiladas were AH-MAZING! I am not a big red enchilada sauce fan, and this is definitely one of the best white sauces I have tried. Totally worth trying!

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Nahajzer August 26, 2011

These were SO yummy! I will definitely make them again! I used some chicken I had made earlier for tacos and cilantro in place of the coriander (thanks to another comment here! :)) thank you for sharing!

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yumyumum January 03, 2011

mmmmmmmmmm! A great, different enchilada! I'm not a huge meat fan so i subsituted black beans, extra cheese and sauteed spinach and mushrooms for the chicken. It worked very well! In fact Wendy, you should even consider posting it as a vegetarian recipe. I made this recipe from this post http://www.food.com/bb/viewtopic.zsp?t=339765 where Not-2-Sweet listed it as their favorite recipe on food.com. I wasn't dissapointed!

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sofie-a-toast August 18, 2010

As I passed these around the table everyone couldn't wait to dig in. I got owws and ahhhs as they took their first bites. This is pretty easy to prepare, and so tasty, so it's a big 5 for us!

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miltt July 10, 2010

This was a delicious recipe! I used 3 cups chicken and got 5 8 inch tortillas out of it (maybe I stuffed mine more than I should have!). I added some heat to the sauce with cayenne pepper and some hot sauce and also added 1 tsp cumin because I love the flavor. I also left out the onion because we don't really like them. I thought these were a 5 star, my boyfriend said 4. I will definitely make these again! Thanks

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Island Girl 525 May 16, 2010

We thought this was very good. Definetely something I'll make in place of a typical chicken casserole. I put chopped tomatoes, black olives and green onions over top of the whole casserole before serving. I didn't have corriander, but I used an equal amount of cumin. I might increase the amount of chicken next time (maybe 2 1/2 cups? or a little more?) as it seemed like I had a lot of sauce but only enough filling for 7 tortillas.

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AmberMomOfTwoBoys May 13, 2010

these were amazing! the best enchiladas i've had in a while. i followed the recipe exactly and cooked the chicken with some spicy seasonings and hot sauce. my husband loved it. will definitely be making this again. thank you for the recipe.

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puppypaws290 March 04, 2010
Chicken Enchiladas