Chicken Enchiladas Recipe

Very yummy enchiladas! Probably will become a staple in our household. Minor varitations based on other reviews. YOU MUST: Poach your chicken with a mixture of poultry seasonings, cumin, minced garlic, tomato sauce, and chicken broth. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! Substitued a 1/2 jar of Ariba Roasted Mexican Red Salsa (medium) and a 12 ounce bottle of La Victoria red taco sauce (mild) for the water and tomato sauce (much needed change). Also cuts down on the sogginess other reviewers have complained about! Used the Red Enchilada Sauce from this site to finish it off. Absolutely superb!!! HELPFUL HINT: this recipe freezes extremely well. Thanks Debbie for a great recipe to build on for personal preference!!!

These were incredible! For the filling I skipped the tomato sauce and water and used an 8 oz. jar of taco sauce instead. I also used a 4 oz. can of green chilis instead of green pepper. Also 1/2 pint of sour cream equals 1 cup. I used about 3/4 cup and Mexican blend cheese instead of Cheddar. I topped the whole thing with a 10 oz. can of enchilada sauce mixed with about 1/4 cup of half and half to make it nice and creamy!

These are wonderful! I do make some modifications so they are more like the Mexican food I am used to eating which does not have red sauce on the inside. I prepare the chicken in chicken broth and shred instead of cube. Next I add the cheese and other ingredients but I do not use tomato sauce or water for the filling. I also add green chiles to this mixture. I then roll and place in the pan. I use enchilada instead of taco sauce as the topping. I find the flavor is better. I do not buy the commercial brands of the sauce (like El Paso) which can taste strange and instead look for a Mexican variety. These are a big crowd pleaser and it is easy to multiply the recipe for large groups. I highly recommend them!

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa)

I have been making this recipe for 16 years. I just changed it to make it my own. You can use any type of chicken. Rotisserie or precooked shredded chicken can help skip a step. Swap out the tomato sauce and water with a can of mild rotel tomatoes. If i don't have rotel on hand a drained can of diced tomatoes and drained can of green chillies. If you want more heat use the medium rotel and medium taco sauce. It will not be soupy. This has been a requested main stay ever since I started making it. If there is more filling than your tortillas will hold (gasp!) mix the taco sauce into it and pour all of it over so nothing is wasted.

I gotta tell 'ya. I usually don't comment on food pages but I couldn't take it on this occasion. This recipe is all wrong for enchiladas. I am one who cannot stand a soggy tortilla in ANY dish. For Enchiladas, this is WAY too much liquid, tortillas need to be toasted or crisped in oil first, then dipped in the sauce before filling and rolling. And why do we add the cheese and cream before the sauteed vegetables (Onions, peppers, etc.) ????? Not good!

"Cubed chicken"? reminds me of Stouffers. The chicken needs to be seasoned, cooled and torn into pieces. "Flour" tortillas? I need to taste the corn. The sour cream needs to be uncooked and on top. The cheese is shredded and layered inside and on top. "Taco " sauce is not enchilada sauce. You can add some black olives...and cilantro if you're lucky enough not to have the cilantro defect.

The recipe sounded amazing, I followed it but the mixture was too runny. I had to add more cheese and before putting the mixture into the tortilla, I used a slotted spoon because it would have been too soupy. I won't use this recipe again. The flavors are great but nothing more.

I cook my chicken in the crock pot in chicken broth with taco spice for 8 hours on low and shred it. You can also cook chicken the day before and assemble the next day. Bake for 20-30 minutes. I use medium spice salsa and taco sauce for more heat, and extra sharp shredded cheddar.

Everyone raved about it.

This recipe is not right. Flour tortillas are not for enchiladas. Use corn tortillas instead. Also, enchiladas are not baked in an oven. You only heat the tortillas in a skillet with a little bit of oil and then fill them with the shredded chicken. You can then put toppings such as cheese, salsa, etc.

Great meal! Instead of using taco sauce, I used the remaining sauce from the filling. Also added some ghost pepper hot sauce for a little bit of spice! Definitely going to make it again

I was trying to decide what to have for lunch and sure enough this “Raid the Pantry” enchilada was perfect. Substituted chicken for canned chicken, additional seasoning, added black beans, pepper jack cheese and canned enchilada sauce. Quick delicious lunch!

used leftover baked chicken and canned diced green chiles

It's easy & delicious.

The recipe is great. Takes a lot longer to make than said. However i doubled the batch. Water is NOT necessary. Consistency was perfect. I used enchilada sauce - medium heat. I also used a Mexican blended cheese.

This was great and made awesome leftovers.

I added a boatload more seasoning, 2 cans of red enchilada sauce, cooked the meat and seasoning in a crock pot with a smudge of chicken broth. Would do this again.

My husband and I liked it. I am able to get 2 meals from this recipe. I am hoping it will be even better tomorrow.

This recipe is ridiculously good for how easy it is.