Recipe by DTHUBER
"A yummy recipe for chicken enchiladas."
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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
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.
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.
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.
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
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