Make these every Christmas! Only thing we do different is to add a tablespoon of cilantro and a 1/4 cup of green onions into the chicken mixture, a bit more salt to the cream, and then more cilantro and green onion on top before it goes into the oven. Just so good!
I would give this recipe more than 5 stars if I could. It was so easy to make and the ingredients were easy to by. Everyone loved this recipe, even my picky eaters. This will now be a once a month dinner. Thank you so much for posting, I really enjoyed this meal. The only thing I changed was I fried tortilla in frying pan with no oil instead of frying in oil. This worked just fine and everything came out wonderful.
So quick, so easy, and so good. I'll definitely be making this again. I did make a few small changes. I used leftover smoked chicken, no-fat half and half (as suggested by another reviewer), and a blend of reduced-fat Mexican cheeses. After it came out of the oven, I topped it with some fresh chopped cilantro. Next time, I'll use 1 cup of light sour cream and 1 cup of the no-fat half and half. That should make the cream mixture a little thicker. My three sons, husband, and I all liked it, and there were no leftovers.
This is an absolutely fantastic recipe! I found this recipe many years ago in a community cookbook, which I misplaced, and was pleased to find it here. There are never any leftovers. Try this one - you will love it! Thanks for posting! 10 stars!
I made these for lunch today and they turned out great! Topped with black olives, Pace salsa and sour cream they can't be beat!
These were exceptional in my book. Totally outstanding. An easy recipe with a big bang of a taste. We followed the directions exactly using a medium Salsa Verde. My husband and I both wish we hadn't halved the recipe (which we did because we didn't realize we only had one cup of heavy cream). We will be making this again very soon.
These are sooooo good. Only change was to use flour tortillas instead of corn. They freeze really well also.
I agree, AMAZING & FABULOUS!!!!! I kept going back for just one more. Corn tortillas are very hard to find here. I had to use 4" organic frozen tortillas. I followed the recipes as written & would not change a thing. I over fried some of my tortillas & will fry for only 30 seconds a side in the future. They do not roll well when over fried. I am now looking for recipes & ingredients so I can make my own corn tortillas. I am making then again this week with my leftover roast chicken & have the corn tortillas (4") in the freezer. Great recipe ! Thank you so much for posting, Pierre.
These were soooo good! The only substitution I made was to use fat free half and half instead of cream, but they were still creamy and delicious (with a few less calories). I tried to cut the calories by taking another reviewers advice and dipping tortillas without frying, but that didn't work at all. My enchilada's fell apart in the pan, so I resorted to frying which worked beautifully. I also used hot green chilli salsa (Mrs. Renfro's) because we like it spicy. I will definitely make these again! Thanks!
OH MY GOODNESS!!!!!! AMAZING & FABULOUS!!!!! This is one of the best things I have made in years. I had a party and these enchiladas rocked. I did make one change as I needed them to be vegetarian, instead of chicken I did sauteed zucchini & white corn. The flavor was tremendous and they were GONE, that was very bad as I had wanted to eat them again and again. Thanks for sharing such a special and unique recipe. It was so great to serve something everyone was delighted with, just delicious, delicious...