3 Reviews

Made this tonight with my leftover roast chicken meat. Pretty easy and very yummy. Couldn't for the life of me find where the roasted red pepper salsa came into play, but it didn't need it anyway. As a matter of fact, I'd say there was just a little too much sauce. Perhaps next time I'll use only half a can of cream of chicken and maybe a little less sour cream. Loved the nuts in it. OH! And i used corn tortillas, not flour...flour tortillas don't say "enchilada" to me. Will def' make this again. Thanks Little Momma.

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Beanschlager July 17, 2011

Had to use Celery Soup (No Chicken Soup on hand). I also had to sub canned chopped green chilies for the green enchilada sauce. Seasoned one side of chicken breasts with chili powder and other side with taco seasoning and then pan fried. Left out the jalapeno peppers and roasted red pepper salsa (our palates require less heat.) Followed rest of recipe steps and, I have to tell you, these enchiladas were DELICIOUS! The pecans add so much! I was able to fill eight, 8 inch flour tortillas. Huge Thank You!

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M. Joan May 09, 2010

Delish. This was a very rich and creamy enchilada. We really liked the pecans in this (although I forgot to garnish for the picture, lol). Simple, good and tasty. Thanks Little Mommy for a keeper. Made for PAC Fall 2007.

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lazyme October 09, 2007
Chicken Enchiladas in Creamy White Sauce