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I love chicken enchiladas and these were great....easy to prepare and great Tex/mex taste too!! I used flour tortillas, since that was what I had and added a small can of chili peppers...cause I like it hot....ZWT5
This was wonderful and easy to make. Very flavorful and delicious! Made for ZWT4 for the Tastebud Tickling Travellers.
I added about 1/2 cup Red Chili Sauce (To Be Used With Traditional Tamales) and Taco Seasoning Mix for the taco seasoning. Used a mix cheese blend. I did use Costa Rican Marinade for the chicken adding even more flavor.Finish review later.
Delicious! These enchiladas go together so quickly and easily. I used (2) 6 oz. pkgs. of precooked, diced oven roasted chicken instead of the chicken breasts. Also, I used Rotel original flavor instead of the extra hot because that is what I had on hand. My family really loved these enchiladas! Thank you for sharing this keeper recipe. *Made for ZWT4*
Really enjoyed these! Used regular Rotel and leftover rotisserie chicken, no other changes. Made ahead, then used the time bake feature on the oven, along with Mexican rice in the rice cooker. Dinner was ready when we got home :) I usually prefer traditional cheese enchiladas with red sauce, but these chicken enchiladas won me over. Thanks for sharing the recipe!
I made this for dinner tonite and it was wonderful! I used ground beef instead of chicken, and substituted beef bouillon. Also, I just tore up the corn tortillas and layered the casserole instead of rolling them up individually. Delicious! Will definitely make again.
This was really good! I halved the recipe (just me and DH). Both of us give thumbs up. I did use more monterey jack cheese in the end to thicken the milk a little more for us. Excellent!