Recipe by Hunts.com
"Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese."
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PAM® Original No-Stick Cooking Spray
Pure Wesson® Vegetable Oil
1 (29 ounce) can
Hunt's® Tomato Puree
Gebhardt® Chili Powder
ground black pepper
shredded, cooked chicken
shredded Cheddar-Monterey Jack cheese blend
I liked the simplicity of this recipe. I did not change anything and it tasted wonderfu. My daughter did not like the onions, but that is what is expected. I will be making this again.
It was just ok. I had to add more spices because the sauce was lacking flavor and tasted like babyfood. After I gave it some flavor it was awesome. Will make again but not this way.
This looks like a delicious recipe. Step two is fairly hard to understand, though.
I enjoyed it. I needed to use up some frozen chicken thighs I had bought on sale so cooked them up and shredded them. It was a nice simple and not a lot of ingredients meal.
Did not have that mexican taste. Needs more spices, like cuman and red pepper flakes.
It was very simple to make.
Easy to prepare I added taco sauce from El Paso taco kit because it was too plain for us. I will make it again !
I loved this dish! It was super easy! I added crushed red pepper also! I will be making this again!
As others have suggested, this recipe definitely needed some extra seasoning to taste more "Mexican." I added cumin and oregano to the tomato sauce. And I also added a can of green chilies during the layering steps. My family enjoyed it. (And it's another great way to use up leftover roast turkey!)
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cheesy Chicken Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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