This is the best enchilada recipe ever, making good use of leftover chicken--both dark and white meat. It makes enough for leftovers which happen to freeze very well, for a future fast, tasty meal! I tend to sprinkle more cheese on top than the 1/2 cup but we love lots of cheese. I also put a good sprinkle of oregano in the cheese mixture, along with the cumin. I serve it with my Spanish rice, and topped with guacamole--heaven on a plate!
These are amazing!! I have made this recipe for a couple of years and am just now getting around to review them. I use green enchilada sauce but otherwise make the recipe exactly as written - I wouldn't change anything else!! My whole family loves them. Thank you for posting your recipe!!
Made this using tortilla #50820 and enchalada sauce #395141 and it came out fantastic! The only change that I would make would be to thank I'fortuna chef #1900559 for the zaar mail about how to use the mole sauce. This was amazing...and enough for six people. Thank you for posting!
Oh, yum! I wanted a recipe with cream cheese like my MIL makes, and this actually came out a bit better! : ) I bought chicken tenders, seasoned them with a chipotle seasoning mix and then grilled them in my grill pan. Then I used my kitchen shears to cut it up into the filling mixture. I used 6 corn tortillas and 6 flour tortillas and added a can of Rotel to the filling, which gave it just the right amount of kick. Thanks!
I made as per recipe. This were very good. Thank you for a great recipe. Made for Cookbook Tag 07
These were really good. Due to personal preferences, I didn't cook the tortillas in oil and didn't add the onions as my kids wouldn't have eaten them. They had an awesome taste. I loved all the cheese in them. Will make again. Made for Fall PAC 2007.
This was very, VERY good! I used Enchilada Sauce for the enchilada sauce, and omitted the green onions as my dh doesn't eat those, but didn't change anything else. Excellent recipe. My mom requested the recipe, too! Thanks.