Recipe by MomSavedbyGrace
"The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice."
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skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can
condensed cream of chicken soup
1 1/4 cups
1 (4 ounce) can
chopped green chilies, drained
1 (1.25 ounce) package
mild taco seasoning mix
green onions, chopped, divided
5 (12 inch)
Cheddar cheese, shredded, divided
1 (10 ounce) can
1 (6 ounce) can
sliced black olives
I love this recipe! I have made some changes that make it easier for me on a weeknight: I put the chicken (sometimes I even use frozen-solid breasts or thighs) in a crockpot with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion + a little water in the morning. Then when I get home from work the chicken is easily shredded and I add the other filling ingredients to the crock pot and stir it up. Then I just assemble per the directions. I also use green sauce instead of red. This way it only takes 15min to get them in the oven and the meat tastes great from simmering all day in the spices. Thanks Angela!
This has been in my box for months and I finally made them yesterday. It is a good recipe in many respects. However, for the time it takes it doesn't deliver enough on flavor. I followed others' advice and did the chicken in the crock with taco seasoning and with a 1/4 cup of jarred jalapenos in juice to up the flavor of the chicken which was excellent advice. When simmering the chicken in the skillet, I replaced the water with a 16 oz jar of fire-roasted salsa and tossed in a can of corn for color and texture. Given the amount of work that goes into it, we were expecting some knock-your-socks-off Mexican flavor. Even with the onions, the chilies, all the seasonings, the salsa and the enchilada sauce, we all found it a little bland. It was pleasant and I'm sure kids and those who don't like spice/heat would love it. But if you're looking for a good solid spicy enchilada, you'll probably be a bit disappointed.
I don't care for the rating system on this site. There are so many bad recipes that get 2 or 3 stars, that the 5 star rating doesn't due this recipe justice. These are the best enchiladas I have ever tasted, and my entire family agrees. I have used over 100 recipes from this site, and this is one of the few that is a true 5 star recipe.
These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to shred).This is the only enchilada recipe I will ever use .Thanks Angela!!!
Very good recipe - I would suggest grilling the chicken breasts on the gas grill instead of poaching them to give them a deeper flavor. I also added about 1/2 teaspoon of ground cumin and 1/2 cup of salsa to the chicken mixture to take it up a notch. If you have a gas stove, place the tortillas on the burner of the stove for about 20 seconds to gently char them before filling and rolling them.
Really, really good! You may THINK you don't have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apart a rotisserie chicken instead of shredding breasts, but shredding the meat really isn't as time-consuming as I thought it would be (about 10 minutes). I also used double the enchilada sauce because I like to have extra, that was personal preference.
This was very good, as is. But with a few minor changes, you can make this in a LOT less time (and less dishes!). As another reviewer mentioned, I placed the frozen chicken breasts in a crock pot on low with chili powder, onion, taco seasoning, garlic powder and onion powder. That evening I shredded the chicken inside the crock pot in under 2 minutes, added the green chilies, and lime juice. In a separate bowl I mixed the cream of chicken, sour cream and more chili powder. I omitted the butter all together saving calories, and it won't be missed. Then I layered half the cream sauce on the bottom of the 9x13 inch pan and mixed the rest into the chicken mixture still in the crock pot. Then I placed a layer of tortillas (I used corn) in the pan, followed by the entire chicken mixture, cheese, another layer of tortillas, enchilada sauce, cheese, and olives. Prep time for the entire meal was 10 minutes. Trust me, you won't be disappointed! Next time I will use green enchilada sauce (personal preference for chicken.)
Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mixture. I like mine extra saucy so I also made sure to double the soup/sour cream mixture. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Angela's Awesome Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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