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Great enchiladas! I used a shredded chicken breast and made as directed. These were easy to make and were creamy and filling. Thanks weekend cooker for a nice keeper. Made for Best of 2011 Tag.
Pretty much followed the list of ingredients, but I did use shredded chicken breast that I had in the freezer for just such dishes! Also cut the recipe in half for two meals for the 2 of us & that also cut those not-so-great nutrition elements down quite a bit without messing with the great taste of these wonderful enchiladas! [Tagged & made in Please Review My Recipe]
First, this is sinfully rich and delicious! I halved the recipe. I have learned that my onions seem to be larger than the average onion, so I only used a little less than 1/4 of an onion. I did use 2 green onions, because I love them. Had no green chiles, but I had fresh peppers from my back yard, so I sauteed those with the onions. I used a serrano, a hot banana pepper, and a cayenne pepper. I don't use seasoning salt, so I made a mix of my own. I used no fat cream cheese to cut some of the fat content. I used smoked chicken to fill the tortillas, and it was wonderful. I used less of the cheese than called for and used 2% instead of full fat cheese.....seemed to be way too much cheese, but the amount I chose turned out perfectly with the cream. I couldn't figure out what to do with the 1/4 tsp chili powder?....couldn't find it anywhere in the instructions. So I left it out. I served with some sliced avocado. I did put some salsa in a side dish, but found I preferred it without the tomato....just wanted to enjoy the creaminess. Thanks for sharing a really delicious recipe that I'll use again to make use of chicken/turkey leftovers. Made for 123 Tag.
A dreamy creamy cheesy delight.
I do admit to having to lower the calorie/fat content though. I used extra light flour tortillas, extra light Philadelphia cream cheese, and Philadelphia light cooking cream.
I also cut back on the cheese, and used a mixture of Colby and low fat cheddar.
We really enjoyed this..the smooth creamy cheese works so well with the heat of the chillies...
Thanks for a great dinner!!
This enchilada recipe is very creamy, but that's what the name states. Cream cheese lovers unite! The only change I made was to use just half the amount of cheddar cheese. We used leftover rotisserie chicken and it put this dish over the top! Out of the oven, we topped with some Pace picante sauce and we devoured them. This was a hit with my family. A definite keeper recipe, thanks for sharing. :) ~Buddha
These were pretty good. I thought it was a bit too much cream cheese, and I didn't care for the taste of the green onions with everything else. I would just leave them out next time. I think the 1 regular onion is enough. I thought the seasoning salt would be out of place but it worked! Thanks for posting!