Wonderful. Creamy, cheesy, easy, quick and tastes SO good. We loved this. I was a bit concerned that this might be too spicy for my mild son, but not at all. The cheese helps contol the spiceyness. We put some guacomole on the top to serve, side of chips and we were set. THANKS CBW!!!!
I've been making this many, many times since 2008 & just realized I never gave it a review. This is the best and so easy! Satisfies our craving for Mexican food. If there are any leftovers, I freeze in small portions for lunches. I use rotisserie chicken pulled from the bone.
I have made this recipe at least 5 times now, and it has completely obliterated my old recipe. I think if I went back to the old ways, there would be a revolt! Thanks so much! :)
Wow Thank you for posting this!!! I had lost my copy of "Quick Cooking" with this recipe in it and I have been so bummed. This is the only Mexican style dish that I can get my 12 yo to eat, Very quick to make and is absolutly delicious!
This was just the fix I was craving. I too used Shredded Chicken for Enchiladas from JT's mom and it was just fantastic. A people pleaser! Looking forward to making it again.
The first time I made this I thought it was OK but not great. The chicken filling was a bit dull. This time I prepared the chicken using JT'sMom Shredded Chicken for Enchiladas, Tostadas, Tacos... Shredded Chicken for Enchiladas, Tostadas, Tacos .... This chicken takes your recipe to a whole new level. It does require more prep time but you can make and freeze the chicken to have on hand to make your tasty enchiladas. It is a match made in heaven. My guests were extremely happy. Thank you for providing the basic recipe. With the seasoned shredded chicken it is a 5 star recipe for sure.
Made this when I needed a quick dinner idea and it was fantastic! I have made recipes similar to this, but without the Rotel. I loved the addition of the tomatoes and the sauce was oh so creamy. Will go in my favorites folder! Thanks for sharing.
These are my husband's favorite! My 2-yr-old loves them, too, even though I thought she might shy away from them because of the chilis. They freeze well, too. I've frozen them already made and I've frozen just the filling.
Awesome! Baked bone-in chicken breasts with salt/pepp/garlic powder and a drizzle of oil at 350 for 45 min. Had to omit the tom/green chilies ( my kids cannot tolerate spicy food ) and topped the enchiladas with a 14 oz jar of mild salsa, and then followed the recipe and spread the remaining soup mixture down the middle. Baked it covered with tinfoil with some steam vents. Turned out cheesey and bubbly....only one left over that was eaten for lunch the next day! Thanks so much for a great, fast recipe.
Was looking for something easy for dinner and this did the trick. Cooked my chicken on my Cuisinart Griddler. Added a 4oz can of green chilies. We loved this recipe. So Yummy. Thanks for sharing such a tasty recipe riffraff.