By Ridgely on October 27, 2002
Photo by Bayhill
Photo by Bayhill
"This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!"
Serving Size: 1 (571 g)
Servings Per Recipe: 6
"Very good. It only ended up making about 8 enchiladas. I only used one can of mushroom soup and I think that was more than enough. I think with two cans it would have been way over creamy. All in all, I thought they were very good. Tasted like good family Mexican restaurant enchiladas."
"I made half a recipe, used shredded pulled pork but made the rest as written. Great flavor and I loved the sauce. It is a very filling recipe and we only ate half a one each. Served with Recipe #73438."
"This was a really awesome recipe, I loved it. Its nothing like I've made before and to be quite honest, its not what I was really looking for, but it came as a great surprise. The only mistake I made was not rolling up the enchiladas, I was low on time so I just made it as a casserole, tortillas (I used corn), chicken, sauce mixture, mushroom mixture, cheese and on, on it went until the dish was full. It was really good but at the end it had too much liquid, so next time, I'll follow the recipe as is! The sauce mixture is what really makes these enchiladas so great and I bet this mixture would go great in MIGAS, its a very popular breakfast down here in South Texas, so come Saturday morning, I'm going to give it a try; I can't wait. I also didn't cook the mixture for 1 hour, again I was short on time, it simmered for only 30-40 min and it still came out great! Thanks for this recipe, my DH and I will be using it over and over again."
"Tender, creamy and just enough spice to satisfy.This is very easy to assemble. I used canned chopped tomatoes drained, and eliminated the green pepper (they don't agree with me)and chili powder instead of cumin and the result was a red sauce that was delicous.Take the time to cook it down to a medium thick sauce. The combination of the fresh cilantro and other veggies makes it all good and earned my 5 star rating. Served with dollops of sour cream and sliced avocados. Next time I will double the sauce recipe for dipping chips."
"These were delicious enchiladas. They are rich and cheesy, and very filling. I substituted a 14-1/2 oz. can of undrained, "petite diced" tomatoes for the fresh tomatoes. Also, I topped the enchiladas with Mexican 4-cheese blend cheese. My family loved these and I will definitely be making them again. Thank you for sharing this wonderful recipe. "