60 Reviews of Chicken Enchiladas

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.

From: elliebelle

On Jun 17, 2005

Thanks for the recipe! We will definitely be making this again! It is really wonderful!! Makes a bunch! and was much easier than i expected! I should have shredded or chopped the chicken up better - the sauce wasn't as flavorful on the bigger pieces as it was on the smaller ones. Thanks again!!

From: Crabzilla

On Nov 22, 2004

Very tasty recipe. I used way more than two cups of chicken and there was still plenty of sauce left. Only change I made was not to sauce the bottom of the pan (just used a little Pam) because I made the enchilads up ahead of time and placed them in the fridge along with the pot of sauce. I didn't want soggy bottoms! About an hour before cooking I took everything out and then put the sauce on top before cooking. Very good, will definitely make ahead. Thanks for sharing.

From: Bethany Taylor

On Sep 7, 2005

This is my second review of your enchiladas Wendy. I made them about a month ago,(I make them often), and my boyfriend took some of the leftovers home to have for lunch. His daughter saw them in the fridge, and ate a couple.. she is a graduate of Johnson Wales Culinary School and is an Excellent cook. A few weeks later she called me at work.. she NEVER calls me!! I thought something happened to her Dad! She just wanted to know how I made those enchiladas so she could make them for HER boyfriend! Thanks so much for one of the best recipes on this site!

From: Wing-Man

On Sep 21, 2005

Oooh la la, I was looking for a "made from scratch" sour cream chicken enchilada recipe and I need look no further. I did not want to have to add cream of chicken soup to my food. These were very easy to prepare and oooh sooo good. I used fresh frozen green chilies instead of canned and added a few dashes of cajun seasoning to the sauce. I made 5 corn and 3 flour and it is a coin toss as to which is best. The flour are easier to roll up and stay together better. I served with saffron rice and black beans. I used all 3 garnishes. Thanks Wendy!

From: nursejillian

On Oct 29, 2005

so good! i made this for my husband and his best friend...you should have heard the moans at the table. i used about 3 cups of chicken--i think the enchiladas would be really thin if you use just 2 cups. great recipe-it was easy and delicious!

From: Chef #205586

On Sep 30, 2005

Very good and easy enough to make on a busy weeknight. We used corn tortillas since flour seems to get to soggy for our taste. Thanks for a great recipe.

From: Mouse1967

On Feb 7, 2005

Made this last night for Super Bowl guests. They all RAVED!!!! Enjoyed the creaminess with the spicy flavor!!!

From: Newly Wed

On Nov 19, 2005

This recipe is TERRIFIC! I made the dish when my parents and in-laws were coming over for dinner, and everyone loved it! I did use flour tortillas instead of corn. Next time, I will cook more chicken, so the enchiladas can be fuller. Also my suggestion would be to eat the enchiladas while they are fresh because we discovered the leftovers, after being reheated had lost a lot of the goodness. They tasted funny. However, I will be making these again because my husband is already begging me to do so.