Weeknight Chicken Enchiladas Recipe - Food.com (2024)

76

photo by DeliciousAsItLooks

1. Nutrition info

   LisaB61

2. Do you cook before freezing, if you make ahead?

   Laura W.

3. I would be great if you could include all the nutritional information with your recipes. My husband is diabetic and I watch calories, so it would be very helpful.

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   Carol B.

Reviews

1. Never use flour tortillas if you want real mexican food and real enchiladas. The Mexican culture did not have a steady supply of wheat due to the climate. Corn could be grown easy enough in the dry areas and then dried and later ground down to make MASA flour or corn meal. It could be stored and kept for long periods where as flour went bad was hard to keep dry and worms preferred it to the corn as it was softer to eat and bugs easily raided the wheat in the fields and would be in the wheat flour. Corn it was easy to keep bugs out as the whole dried corn could be keep numerous ways. To use Corn tortillas either microwave them or dip in hot vegetable oil for a few seconds then they are pliable for rolling. Flour Tortillas make the dish extra heavy where as corn it is a bit lighter. White or yellow corn works the same way also no gluten for you non gluten folks in the corn variety. I have been cooking REAL TEX MEX from the Valley area for 40 plus years and have my staples always ready. The rest of the recipe is great just use corn tortillas. Corn stay pliable longer than flour heated they dry out and crack.

   Jim H.

2. These were super easy to make - I used left-over chicken from a BBQ Chicken - it was a great way to make a whole extra meal out of leftovers. I am not sure why there are no stars in my review, but I give this recipe 5 stars ! It was great. I will definitely make again.

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   Suzin

3. Yummy! I served with Green Cilantro Rice #108262 by Laura Lee in Texas. The only thing I changed was that I didn't use coriander (didn't have) and I added a little homemade salsa verde to the chicken mixture. Thanks for posting!

   Texas Tornado

4. Delicious-- I had this recipe at one point but lost it so I'm really happy to find it again. Corn tortillas are perfect for enchiladas of any kind so that's what I used. I used three chicken breast halves, which was probably more than 2 cups but I don't know (didn't measure). I also prepared it in layers (like a lasagna) rather than rolling individual enchiladas (which is a hassle). Great with double the cheese and extra sauce (made by adding about 1/2 cup of extra chicken stock). Thanks for posting this, Wendy!

   Heather U.

5. These were good, but not quite the sauce I am looking for. I want the creamy white sauce found at most Mexican restaurants here in the southwest.

   preslar

see 70 more reviews

Tweaks

1. This was delicious! My teens loved it. The only thing I did differently was after adding 1/2 the sauce to the chicken, I threw in about a cup of Rao's Marinara Sauce to the remaining sauce. I also used a store bought rotisserie chicken to cut down on prep time. Lastly, I only used flour tortillas. Yum!

   Suzanne Z.

2. These were SO yummy! I will definitely make them again! I used some chicken I had made earlier for tacos and cilantro in place of the coriander (thanks to another comment here! :)) thank you for sharing!

   yumyumum

3. Excellent recipe! I used cream of chicken soup instead of broth and added green enchilada sauce to dip my flour tortillas.

   Carolynn Ds

4. These are really, really yummy! I loved them when my friend made them, so I had to make them myself. I added a small amount of cilantro instead of the coriander and put salsa on top before the cheese. It is really good. In fact, I am having them again tonight! I like to add various seasonings to the mix or top it with salsa or cheese in the last five minutes

   Jenn Da Bean

5. Oh, yum!!! The only change I made was using cumin instead of coriander. Super delish!!!

   Sisty Gin

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