Chicken Enchiladas

From: Bubbyz Girl

On Nov 12, 2009

No words! That's all I can say. NO WORDS can explain how much we loved these! We had company over tonight and I made these and they were a HUGE hit. I forgot the coriander, but they were amazing. These will become a staple in our home. Thanks so much for sharing this!

From: queendorkus

On Jul 1, 2009

this recipe came from a betty crocker cook book. i make it all the time without the chili peppers. yum

From: Chef #223235

On Feb 7, 2006

I loved these! And that's coming from someone who regularly eats out at authentic mexican restaurants. However, I made the following modifications: used extra chicken, cheese, and green chilis, used jalapeno mont. jack, pre-cooked rotisserie chicken and shredded rather than cut it up...for convenience as well as the texture. I made two batches one with corn and one with flour tortillas. HIGHLY recommend flour over corn. The corn batch was barely touched, they were dry and had much less taste. And contrary to another reviewer, I loved the leftovers (the flour tortillas that is)!

From: SarahinWI

On Oct 1, 2005

I would give this 10 stars if I could! We really liked these. My husband even complimented me on them twice - his standard comment is "it's okay." And that's only if I ask...but with these he said first that they were awfully good! I made the recipe exactly as directed, using flour tortillas. The dish I used was slightly smaller than it should have been, so I only had room for 6 tortillas. I mixed the remaining chicken with the sauce and poured it all over the enchiladas and continued as directed. But I made no changes to the ingredients or proportions. The only thing I might do differently is to add a bit more sauce to the chicken before stuffing the tortillas.