By Kater on April 20, 2007
Photo by Bayhill
Photo by Bayhill
"This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do."
Serving Size: 1 (373 g)
Servings Per Recipe: 4
"These enchiladas were very good. They went together very quickly and easily. Cooking the chicken in the bouillon and spices really gave it a fantastic flavor. My chicken breasts were large so I used 3 instead of 4. For the sauce, I added the larger amount of water as I wanted it a little thinner. Also, I added the adobo seasoning (from "The Spice House"), and some sugar to give it a little more flavor. I used soft taco sized flour tortillas and there was enough filling to make 8 large enchiladas. My family enjoyed these very much, and I will definitely be making them again. Thank you for sharing this great recipe."
"This was awesome, I did cheat with the chicken and microwaved it for 20 min. with all of the seasonings in the water and it came out great. I ended up with 8 enchiladas. I made two without cheese for me and they were really good too! Thanks for posting such a yummy recipe"
"This was delicious! I only made 2 small changes. Because I had no chicken boullion cubes, I used chicken stock in the poaching liquid for the chicken. Then for the sauce, I reused the strained poaching liquid instead of adding new chicken broth. I used the really nice San Marzano tomato paste that you can buy in a tube. The sauce was killer! Even my picky, British-food-loving husband, who does not like Mexican food, enjoyed it. Kater, you are justified in being proud of this recipe."