Reviewed: Mar. 15, 2008

Wow!!! These are so good. I roasted 2 poblano peppers and chopped them and added them. I didn't dip the tortillas, i just warmed them up slightly.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Mar. 13, 2008

These were fantastic! I'm not normally a huge fan of enchiladas, but my family likes them so I thought I'd give it a try. I marinated the chicken in a can of chipolte in adobo which gave the whole thing a smoky flavor and a nice heat. Loved them!

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KORI76

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

These where really good. Time consuming but easy & well worth the effort. I opted not to add the sm. chili peppers...with the enchilada sauce I thought it was hot enough. I made half with corn tortilla & half with four tortilla (my kids only like flour). I thought the corn was much better...but, kids still loved the flour. I used the Red Enchilada Sauce recipe from this site. Topped with a dollop of sour cream and cilantro. This is a keeper!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Feb. 27, 2008

These enchiladas were fabulous! The only change I made was to use diced tomatoes with chipotle instead of the diced tomatoes with green chilies. Thanks again for a great recipe, this will be a regular in our house!

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Shea

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Reviewed: Feb. 27, 2008

very authentic taste. Love these! I made them for a mexican potluck at work, and everyone was raving over how good they were. Thanks for the recipe.

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stacia

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Reviewed: Jan. 28, 2008

I loved this recipe....its true it was time consuming, it took me about three hours to from start to finish, but in the end it was worth it. My family loved it and even my little brother, all he eats is chicken fried steak, so for him to comment on the chicken enchiladas was great. I will definitely make it again!! thanks a lot!

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Tumahrow

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Reviewed: Jan. 26, 2008

I wanted to give these 5 stars but couldn't. I wanted to really like these but didn't. We're a big cheese enchilada family but I thought I would make these for something different. They were a lot of work and just tasted ok. Probably won't make these again.

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Michele

Cooking Level: Expert

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 13, 2008

Wowweee!!!! Scrumptious!!! Thank you Gerry! I was so pleased that I made something so delicious. My daughter wanted chicken enchiladas for her birthday dinner. I am so glad I used this recipe. I ended up with way more than 6 servings and had way too much juice but still fantastic. I made both corn and flour tortillas and personally felt the corn was way better. This recipe is defenitely worth the time. Better then the restaraunt!!!

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jennifer

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Reviewed: Jan. 8, 2008

My husband and I really enjoyed this dish, although it did take a while to prepare. I made a few modifications - marinated chicken in lime juice and minced garlic, added only 3/4 an onion at step 3, used canned chili peppers, and less chicken broth (maybe about 3/4 the can) as suggested by other reviewers. I also didn't have the patience or time to wait for the sauce to completely reduce - I'm not sure how that changed the recipe, but it tasted great to us! Finally, I used flour tortillas instead of corn, and omitted the heavy cream. Tasted great - thanks!!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Dec. 25, 2007

Followed the recipe but didn't like it, it was kind of bland will not be making it again.

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JULIES35

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Reviewed: Dec. 23, 2007

These Enchiladas are wonderful. I have made them at last 3 time now and everyone in my house loves them. My husband is very, very picky and he loves it when I say we having enchiladas for dinner. I don't think I will every try another recipe besides this one, we love it so much.

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MARKENAB

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Reviewed: Dec. 20, 2007

I make these enchiladas weekly for my family and they cannot get enough of them. I do however skip the heavy cream and just microwave the tortillas for a minute three at a time to soften them up. It seems to work better and it's healthier.

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Glory

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Reviewed: Dec. 13, 2007

This is a terrific recipe! I didn't even follow it exactly and it turned out great, and really didn't take too long. I marinated the chicken in the juice of a lime, salt, garlic, and fresh chopped cilantro. I sauteed onion and green pepper, then added the chicken, cooked the chicken until it was done, then added the rest of the ingredients (I used 2 cans of tomatoes with chilis instead of a can of stewed.) I simmered it for about 10 minutes, then pulled the chicken out and let it boil on med/high heat for about 20 minutes. I used a handheld salsa maker to shred the chicken, skipped the cream step (I used flour tortillas and they were nice and soft), and they turned out awesome! I also took other's suggestions and only used a half a can of chicken broth. This is definitely a keeper!

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Kendra S.

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Reviewed: Dec. 10, 2007

ABSOLUTELY DELICIOUS! I don't know what it is - I guess the "complexity" of the ingredients together, but this is fantastic! I marinated the chicken in Lowry's bottled Baja Chipotle marinade, and it was great, too. Definitely a recipe to be repeated over and over.

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cbaby2004

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Reviewed: Dec. 2, 2007

MY husband's favorite. I use a can of chipotle chilies with adobo sauce to marinate the chicken. It definitely spices the dish up quite a bit.

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cocabana

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Reviewed: Nov. 27, 2007

Very good recipe. I cooked the meat with the sauce ingr. in a slow cooker instead of on the stove. Was so good and family loved it even my husband who doesn't like recipes with cream of something soup in it!

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naturalgirl

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Reviewed: Nov. 20, 2007

These were absolutely delicious! Followed the recipe exactly, except I doubled it for my large family. The oldest to the youngest gave it 5 stars!

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Ang

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

WOW WOW WOW EXCELLENT!!!! I didnt use peppers or chiles 'cause I cant tolerate spicy food. Also I will use larger tortillas next time but this was excellent. I made with side of spanish rice and beans. This was sooooo good.

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Gina

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 7, 2007

This was so good my hubby loved it I used flour tortillas instead of corn. Left overs were even better. mmmmm

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becky

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Reviewed: Oct. 28, 2007

My boyfriend wants these all of the time! He loves them!

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Nicole

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Gerry's Chicken Enchiladas

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