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This is an EXCELLENT recipe. Some of my family members prefer flour tortillas - is also good made with them. Thanks for posting
I love this recipe! I always make a double batch, with the following changes: I add a cup of pepperjack cheese to the mixture, which binds it and makes it creamy. I use pepperjack cheese on the top, along with finely minced onion. I do add some chile salsa to the cream, along with a half teaspoon of tapioca, which thickens the cream to a perfect consistency. Sliced olives in the mix is also a great addition. Thanks for adding to our family's pleasure! Islestyle :>)
Simple to make and simply wonderful to eat!
I made these with both flour and corn tortillas- very good! I actually prefer them with corn tortillas, which is odd, because I typically prefer flour. I did mix some of the green chili salsa with the cream. Yum!
Very, very good! The only problem I had was that it didn't make enough! Doubled, for my large family, I could only squeeze out 15 enchiladas. Perhaps I put more filling inside than I should have. In any case, I cooked the recipe as written, except that I added a bit more chicken. The only thing I will do differently next time is to save some of the green chili salsa to add in with the cream mixture. Would make a pretty presentation. Yum! Thanks keen5!
Well, you get a high five from this family. I was looking for a chicken enchilada recipe that did not rely on cream soups, since I'm not going to go through all the fuss, and then pour canned soup on it! The Kiddo had requested enchiladas some night, so I tried yours last night. Raves all around! What more can I say? Thanks!
Made these yesterday for a birthday party celebration. Was a big hit. And oh soooo easy. Thanks, I'm sure I will make again.
These make rich, tasty enchiladas. I was doubtful because I had never used cream to make enchiladas. Now I am a convert. Next time I will try to lower the fat content by warming the tortillas in the oven or microwave.