Reviewed: Nov. 22, 2009

I will be making this again! I used half and half instead of heavy cream, and mixed some canned green enchillada sauce in the chicken mixture. Also, I didnt dip the tortillas in the salsa verde, I just poured all of it over the top- saves a little time and a mess!

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Danah

Cooking Level: Intermediate

Living In: Fairhope, Alabama, USA

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Reviewed: Nov. 17, 2009

Excellent.

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CJ

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Reviewed: Nov. 6, 2009

Fabulous! The whole family has been begging for more. Might double the sauce next time since the DH loved it so much.

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Paula H

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: Nov. 3, 2009

This recipe was incredible! I did make a few changes, but still kept close enough to the original recipe to rate it a perfect 5 stars! I used pre-packaged enchilada-size tortillas made with corn flour and didn't fry them, in an attempt to cut some fat, and found them to be soft enough out of the package. I added a bit more spice to the salsa verde: a heavy dash of each of the following: cumin, chili powder, garlic powder, as well as a small dash of cayenne pepper. I also minced 3 cloves of garlic instead of the one called for in the recipe. Instead of the two types of cheese, I used a Mexican blend of shredded cheese and a half cup of 1/2 & 1/2 as opposed to the full cup of heavy cream. I was only able to get 10 enchiladas into my pan, and all ten disappeared in a flash. LOVED IT!!!!

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Megan713

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Extremely good! well worth the 45 minute prep time! I like spice but there are others in my family that cannot. This was a decent compromise (I cut the chiles in half - 1/2 cup). You will like this. :)

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RNELSON1462

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Reviewed: Oct. 30, 2009

My dinner guests exclaimed that it was better than enchiladas from a restaurant! mission accomplished! I slow cooked the chicken with some salsa verda (la victorias) over night and added some jalapena salsa (same brand) to the mixure after shredding. I used the same salsa verde rather than make the one in this recipe to save some time. I used some other reviewer suggestions and used half and half instead of heavy cream and used half corn, half flour tortillas so I could try them both. Both were excellent, but the corn had a really nice flavor - and yes, I fried them and it was worth it. I fried up triangles of my left over tortillas and served them along side with a blended mixture of sour cream, half a bunch of cilantro and salt, and a dash of chipotle pepper. everyone loved this dish.

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NUNPUNCH

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

Wow! Hubby said he was tempted to eat all 6 servings in one session. Thanks for the great tip on slow cooking the chicken in favorite BBQ sauce. Super yummy. Thanks also for the microwaving tip. Saved us some calories and time. I think I could get by just as well with half and half rather than heavy cream. But still, what a GREAT dish!!

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SDStace

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Reviewed: Oct. 20, 2009

Even though we liked the chimichanga recipe we tried last week better, this still deserves a 5 star rating

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Chef Andrea

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Reviewed: Oct. 20, 2009

This was absolutely fantastic! My one year old kept saying "Mmmmmm" as she ate! Stayed true to the recipe...Delicious!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 20, 2009

I made this recipe exactly as stated, and I’m glad I did! It came out fabulous; I wouldn’t change a thing about it. I served it with the extra salsa verde, some salsa, sour cream, and shredded lettuce on the side, which added some nice pops of color. The enchiladas have a really great flavour and texture, and are very filling. I will *definitely* be making this again. Highly recommended!

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Danielle

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This is amazing! From a true New Mexican, this is better than most of the well known restaurants in town!!! My hispanic husband said they were better than he has ever had. Next time I will cut the onions in half, a little too much for my liking.

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shel1216

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Reviewed: Aug. 16, 2009

Lots of work, and kinda messy but all worth it. I put chicken breast in the slow cooker for about 3 hours and they shredded perfectly for this recipe. It is the real deal!! Thanks

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Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Aug. 13, 2009

It was an incredible dish!

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deseob

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Reviewed: Jul. 13, 2009

These are AMAZINGLY GOOD! My bf loved them! Even my 1 year old ate a whole enchilada! I will make these again, and again!

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Roxy

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Reviewed: Jun. 19, 2009

We really enjoyed this recipe, although it is a bit of work. I did not fry the tortillas (I don't like fried foods), but I did microwave the tortillas for at least 2 minutes (I doubled the recipe). I also used poblano peppers (which I plan on roasting first next time). Over all they were a hit and our guests asked if they could take home left overs. They taseted authentic. We had kids, so the spice was just enough for the kids, but I would add some jalapeno or serrano pepper if only adults (that like spice) are at the meal.

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ALicir

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Reviewed: Jun. 19, 2009

This recipe has now replaced my sister in laws recipe I had for enchiladas - it is SO good. Although I wouldn't really call them "zesty" (maybe that's because I used two cans of mild diced green chilies) they are full of flavor and taste like yummy enchiladas from Mexican restaurants. Frying the corn tortillas kept them crunchy and prevented sogginess. Also, I only dipped the inside of the tortillas in the sauce and poured some in the bottom of the pan, then over them as the recipe calls for. Like another reviewer said, don't be afraid of pouring the cream over them, it turns out awesome. A little time consuming the first go, but well worth it. YUM!

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ChristinaJean

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Reviewed: May 17, 2009

This turned out really great! Everyone loved it. I pretty much stuck to the recipe, except I used half & half and made a double batch so there would be leftovers for tomorrow! I made three baking dishes full and two got eaten by four people, I was glad I made extra or they would have been clamoring for more!

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ionacaddy

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Reviewed: May 5, 2009

These were amazing. I just warmed up the tortillas in the Microwave to avoid extra calories. Then, when all was said and done I realized I forgot to add the heavy cream before putting into the oven. They still came out absolutely delicious! Next time I make them I will try adding the cream, but I think overall I would like to skip that part just to lower the calories. Great sauce! We topped ours with sour cream, green onions and the green olives as well. The Olives were a little over powering so I only used a few. Thanks alot for this great recipe!

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California Cookin'

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Reviewed: Apr. 29, 2009

Great recipe! First one I have found that both hubby and I can agree on. I made it exactly as written except I seasoned the chicken with some groung cumin and garlic salt when cooking in the skillet.

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crystal

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Reviewed: Apr. 27, 2009

These were so so yummy! I followed everything the directions say to do and they turned out fantastic!

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Enchiladas Suisas

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