5 Reviews

Excellent enchiladas! The filling is spicy and very flavorful. The level of spiciness can be adjusted by varying the amount of chipotle chiles used. Not knowing what Mexican Seasoning is, I chose Mexican-style stewed tomatoes instead, adding only half the amount of tomatoes called for. Also, I didn't follow steps 11 and 13, but fried each tortilla in a little vegetable oil. Ten enchiladas fit into each 9x13" baking dish. Thanks!

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Deb's Recipes May 21, 2010

These turned out very good. I made them exactly as stated. I would actually add a bit more chipotle peppers next time though because these weren't near as hot as I thought they'd be. Mine were just mildly spicy. It made a lot though so that was a plus. I made 7 or 8 large enchiladas and still had enough filling left over for a couple more.

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Pismo January 09, 2009

These were delicious! I used all the chiles, and it was spicy but not too hot. I reduced the cumin to 1 1/2 tsp, and the garlic powder to 1/2 tsp. This recipe is a keeper for me, but some of the directions were a little off. What to do with the stewed tomatoes wasn't clear...I drained and chopped them before adding. And there was so much filling - way more than could fill 16 tortillas with 1/4 cup each. I put about 1/2 cup of the mixture in each, and still used 24 tortillas. So I also had to double the amount of sauce and cheese for the increased # of enchiladas.

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appleydapply October 13, 2008

This is so delicious. I made this for my DH birthday party and it was a tremendous hit. I did reduce the amount of the chipoltes to cut back on the heat, but the flavor was still there. This is a keeper. Thanks so much!

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Dana #2 October 05, 2008

These were very good. 1 child wouldn't eat it, though. Apparently, my can of enchilada sauce was too hot for her. I wasn't exactly sure what was in Mexican seasoning so I used oregano & chili powder. I thought they were delicious as did my other dd. I wish I had used more cheese. I made this for My 3 Chefs 6/07.

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Elmotoo June 07, 2007
Chicken Enchiladas