I had a big mexican dinner at my house and these enchiladas were a hit! I followed the recipe exactly and it turned out perfect. These are better than any restaurant's I've had!
These just didn't quite do it for us. They were too bland. I tried adding chili powder and cumin to the chicken like some of the reviews suggested but it still wasn't quite right. If you don't like lots of flavor these may be perfect for you!
I'm sorry, but these were nasty. I know how to make a roux, etc., and the sauce seemed promising when I put it in the oven. But when the dish came out, the sauce got "funny" after only a couple minutes. I refrigerated leftovers and heated some up for lunch today and -- disgusting, couldn't even eat it. The sauce itself needs to have cheese melted in to give it a better consistency; I will not be making these again. Sorry.
These were okay.... I fixed them for super tonight and my husband and I both ate them but they weren't really anything we could brag about.... Maybe trying some of the others advice and adding seasoning to the chicken mixture and the sauce would make a difference next time.... Thanks for sharing though....
Wonderful!! It was easy to make and tastes delicious, I recommend to friends
My go-to Chicken Enchilada recipe - I like a few extra green chiles. I've also tried with the Rotel added and that's pretty good but I like the original better.
We us corn tortillas for enchiladas. Not flour. This recipe is the best homemade version that I've used!
I made the recipe as written and it is hands down the easiest and best tasting dish I've made in ages! I had a couple of friends over and made traditional enchiladas and these. These went in a flash, the others not so much. One friend requested these again and I promised to make an extra pan for him to take home and freeze. Superb. NO CHANGES NEEDED IN THE RECIPE!!
I baked chicken breast tenderloins with onions then diced and shredded - other than that followed recipe pretty closely - they were excellent- better than my favorite restaurant's
I was a little hesitant to try this recipe because it sounded bland. I am so glad that I did make it, because it is delicious! I made as stated except for a few changes; I used corn instead of flour tortillas - personal preference - cheddar cheese because that is what I had; my can of chopped chili's was 7 ounces instead of 4 ounces. I also put about 1 teaspoon of softened cream cheese inside each enchilada. I do that with hamburgers also, it seems to add a richness, but no one even knows it is there! It is the delicious sauce that really makes these enchiladas a stand-out!