The marinade is fantastic! I use it to make tacos, similar to LuLu's taco shop in Phoenix. I have been searching and trying many different recipes since I have moved to VT. There are zero quality Mexican restraunts here. I was a bit surprised that this great recipe called for canned enchilada sauce.
This was a huge hit at my house! I cooked the chicken in a pan, and the only thing I changed was that I added some diced onions and a couple dashes of red crushed peppers to the chicken while it was cooking. (I did not use the chicken stock either) I bought 2 lbs of chicken breast and it made exactly 10 enchiladas. This recipe will definitely be added to my list of favorites!
I used just the chicken part of this recipe and was happy with the flavours. I did, however, add some fried onion and green pepper. It made a great enchilada filler and will now be my go to recipe.
Really great enchiladas. They were pretty easy to make and tasted great and spicy, without being too hot. I don't own a crock pot, so I did the skillet method and it came out great. They don't sell enchilada sauce here so I made some myself with Mexican Enchilada Sauce (Mexican Enchilada Sauce), which worked perfectly and can be made while the chicken cooks! Other than that I followed the recipe exactly. Your dad is right and thanks for sharing. :)
I have made this recipe so many times that I can do it in my sleep. It is absolutely terrific! Simple modifications make it interesting, but the basic plan is just as CraftScout has designed it!
My family, even my two little girls, love these enchiladas. My sister is the one who found the recipe and turned me on to it and I am glad she did. I have made a couple changes to it that we think it quite delicious so I thought maybe I would share those suggestions to see if anyone else would like it. I saute mushrooms and onions and add it to the chcken mixture and I also add some lipton mexican rice to them. I layer all those in the tortilla and my kids and family just eat it up! Thank you for such a good recipe and I hope you get a chance to try mu suggestions. I think you will be pleased. Thank You, Tamarah
I really enjoyed this recipe. The meat is very flavorful--much better than the usual "taco mix" flavor. Very easy, marinated in fridge and then to the crockpot. Will make this again (my 17 year old DS even gave me a compliment on it)! Wonder about using beef cubes or pork also? Might try that. So thanks for a great, easy, go to recipe!
This was very good!! I have been meaning to cook this for a month, but have never got around to it. Boy and I sad I waited. These were wonderful and easy to make. I used the skillet as I didn't have time for the Crockpot, but the meat was still tender and tasty. I may have made it a little too spicy (I may have added a little more pepper *wink* ) but other that that, this was a wonderful dish with so much I can do with it.
These are FANTASTIC!!!!!! Tasted VERY authentic, too! I can see why they are your dad's favorite, and now mine, also!! :) I used 4 breasts and made 10 of them. (I froze the rest of the chicken mixture, about half left.) I added a 14 oz. can chicken broth to the crock pot and it was perfect. I used a 19 oz. can enchilada sauce, and used about 2/3 of it. Saving the rest for another use. I topped them with 2 cups/8 oz. bag Sargento 4 blend mexican cheese ( monterey jack, cheddar, queso quesadilla, and asadero), and served with lettuce, tomato, sour cream and black olives. Guacamole for my hubby and jalapenos for me! What a supper!!!! This will be my go-to recipe! Thanks so much!!! Made for the ZWT5! Oh, and after shredding, I did add 3/4 cup total of spicy juices from the crock pot. DELISH! :)
Super! This chicken would also be great straight from the crockpot into soft taco shells. Thanks for posting! Laurah