Delicioso! I used 4 or 5 boneless, skinless chicken _thighs_ (not breasts); and I ground them up with the shredder fixture in the Quisinart with enough dried cilantro to make it look pretty. Fresh cilantro (which hubby and I grew in our garden one year) are not the _best_ of friends, so.... Instead of only Monterey Jack, I used a blend of finely shredded jack and chedder. And instead of the salsa suggested here, I used mild and medium Chi-Chi's (my fave salsa) - just a cup or so, warmed up on the stove. I dipped the pan-fried tortillas (great idea - who knew?!!?) into the salsa before rolling the chicken into them. And then I poured a liberal amount of Enchilada Sauce Red Enchilada Sauce over the rolled enchiladas (don't be afraid to be _extremely_ generous with the sauce, becuase the tortillas really absorb the moisture) and topped with the cheese to bake. Next time, I'll make these with fried chicken, the way mom did when we were growing up :-) Thank you for the detailed instructions and a great recipe. Oh! P.S. Yes, and this definitely is a time-consuming meal to make.
I wasn't sure if I would like this, the cilantro was a little over powering as I made it. The flavor was surprisingly delicious, the marriage of flavors between the salsa, cilantro and other ingredients makes a delicious presentation. I used Salsa Roja Mexicana #197786 which I believe enhanced the flavor of the enchiladas. Made for PAC, Spring 2008
I have to say this is going to be a keeper. I know I will be making this again.