"A yummy recipe for chicken enchiladas." — DTHUBER
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cooked skinless, boneless chicken breast halves
shredded Cheddar cheese
green onions, chopped
chopped fresh cilantro
salt and pepper to taste
1 (12 ounce) package
1 (8 ounce) jar
The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese.
This recipe was OK. I've made better chicken enchiladas. These were rather dry, both inside and out. I really didn't like the corn tortillas (I should have followed other reviewers' advice about flour tortillas). We still ate the leftovers, though.
For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time.
My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and added shredded cheese on top. It was great
This Recipe was very good. I also used the enchilada sauce to pour over and used corn and flour tortillas. (The corn ones do taste a lot better.) This was very quick and easy to make and
tasted like you slaved all day!!
This was a great recipe - quick, easy and delicious. The best thing of all this recipe is much lower in fat than the chicken enchiladas I usually make - and we thought they tasted just as good!
Easy and good! Wasn't so sure this was going to go over well with either Hubs or me - he doesn't like fresh cilantro, first of all. And for the salsa I used Salsa de Tomatillo, recipe also from this site, and I already knew he wasn't a big fan of that either. As for me? I used low carb tortillas, which I'ver never tried before, and I thought I'd be "cheated." It seemed like this dinner would be a bust for both of us. I used some shredded rotisserie chicken I had in the freezer and I had these assembled and in the oven in no time. And there's cerrtainly no need to measure anything. I didn't mix the cheese in with the chicken mixture, just threw a handful on each tortilla before rolling them up. I especially liked the addition of the green onion and the fresh cilantro, both of which contributed great flavor as well as a freshness. To my surprise, we both loved 'em! Hubs said he REALLY ENJOYED tonight's dinner and, for the record, I found that low carb tortillas really aren't bad! I served them the way we like them, with shredded lettuce, chopped tomato, a little extra cheese, guacamole and a plotch of sour cream (along with some zucchini I coarsely chopped and sauteed with bacon, garlic, onion, and chopped jalapeno peppers).
DELICIOUS!! My family loved this recipe. They couldn't wait to eat the leftovers. Even my picky 10-year-old son loved it. I used flour tortillas instead of corn, and enchilada sauce instead of salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas IV
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 329
See how to make incredibly quick-and-easy chicken enchiladas.
See how they make chicken enchiladas down at the station.
See how to make delicious chicken enchiladas the easy way!