28 Reviews of Anasazi Enchiladas

From: Pets'R'us

On Jan 3, 2003

Laudee we had this last night and really enjoyed it. Had to substitute the pepperjack cheese for cheddar, the yellow onions for shallots because I can not buy the mentioned ingredients here. I first thought there was liquid missing as an ingredient, but whilst stirring the dish the ingredients produced enough. The only different thing I did was using more cumin.

From: Potluck

On Apr 27, 2007

We had these for dinner this evening. Rated more than 5 stars in our book. I used leftover baked chicken,mostly dark meat..I made Texas Red Enchilada Sauce Texas Red Enchildas sauce for this had enough filling for 12 corn tortillas,I cooked half and froze half for later..I would highly recommend this recipe..Thank U....

From: J. Forrest

On Feb 7, 2004

I made these wonderful enchiladas for Wednesday Night Dinner at my church. To accommodate serving 125 people, I changed the preparation by baking the chicken, shredding it and adding that to the tomatoes, etc. in Step 3, that I sauteed on the grill top. Also used flour tortillas instead of corn. Just spicy enough to please a variety of tastes. We got rave reviews and many requests for the recipe!! They were great served with refried beans and Spanish Garden Rice #72377. Thanks, Laudee--we'll surely make these again!

From: Sharon123

On Apr 19, 2005

My whole family loved these! I made some with leftover turkey, and some with pinto beans and cheese for a vegetarian version. I used flour tortillas, and a can of tomatoes with chiles instead of the tomatoes and can of chiles. This was served with mashed pinto beans, yellow rice, and cole slaw. Yummy! Thanks Laudee!

From: Maiya

On Sep 1, 2004

I too replaced the chicken with beans, in my case pink beans. I thought this was absolutely delicious, and I will be making it often in the future. The only problem I had was that I had a lot of filling left over after filling the tortillas.

From: Starrynews

On Apr 25, 2005

This is the fourth recipe I have tried on the quest for a great enchilada... the search has ended! I followed the recipe as stated, other than throwing in some diced red bell pepper I had lying around. Thanks-- I can't wait to make them again!

From: Junebug

On Jun 20, 2004

Delicious enchiladas! I made some enchiladas as the recipe is written. I also made some of them vegetarian by replacing chicken with drained and rinsed black beans, extra cheese and omitting the chicken bouillon. Either way these enchiladas were wonderful. Thanks for sharing this recipe with us LAU=^..^=DEE!

From: Chef #744939

On May 9, 2008

I used the red enchilada sauce in a can. I also substituted Mexican blend cheese for the Monterey Jack cheese and used 1/3 less fat cream cheese and low fat sour cream and you couldn't tell the difference.. Will be making again soon as everyone here gave it 5+ stars. Excellent recipe Laudee!

From: KWB

On Mar 4, 2007

I was planning on just commenting on these 'a la' an early Mystery Science Theater 3000 episode: "Take a fascinating people with a rich culture and history, then name a goofy food snack after them." But today I made a version of the filling and really enjoyed it over rice. I used 6 chicken breasts, cubed, browned and set aside, then sauteed onion, sweet pepper, garlic, canned tomatoes while scraping up the browned bits. Used maybe 2 T cumin, and 1 1/2 dried oregano (not powdered)and 1/2 t red pepper flakes. Then I added the chicken back in and simmered until cooked through. To finish I stirred in a 200g (about 8 ounce) package cream cheese and about 2 T diced pickled jalapeno, chopped. My chicken breasts had been brined, so they were plenty salty, otherwise you'd want to add salt, too. It was great! Thanks for the inspiration, Laudee!

From: LoriInIndiana

On Aug 2, 2005

These were very good! I also added some green peppers and maybe a little extra cheese. I would like to make these again, but next time I would reduce the amount of red sauce I use. Thanks for letting us try this too!