Reviewed: Oct. 27, 2007

House full of highschool football players devoured this double recipe. Would make again and again. Thank you

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lodgemom

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

I make this for everyone who has babies. NO ONE has ever NOT asked me for the recipe after. It's really good

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jeanina2

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Reviewed: Oct. 15, 2007

This definitely isn't a last minute recipe, but it is sooooo yummy!!! Fills the house with a great smell. I've made it for company and there was none left. The leftovers are great - if there are any! It's the only chicken enchilada recipe I'll make from now on.

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MEMILY_00

Home Town: Jackson, Minnesota, USA

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Reviewed: Oct. 13, 2007

Really good. I will keep this recipe around for sure. Thanks!

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 11, 2007

A little time consuming, but totally worth it in the end. This dish had the perfect blend of spice and flavor. The quantity that this recipe makes is a little off. I was able to make approximately 10 enchiladas. No problem...they make great leftovers

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Emily

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Reviewed: Sep. 21, 2007

Great flavors in this one. It is quite time consuming, but your efforts will be well rewarded!

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Susan

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Aug. 12, 2007

Awesome, easy recipe. My husband and I loved it and I'll definately make it again and again!!!

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jennamarie11

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Reviewed: Aug. 1, 2007

My husaband and I really loved this. A litte spicy hot for my three and one year old. I only used two large chicken breasts, which gave me plenty of meat filling. I skipped the step about dipping the tortillas in heavy cream and it came out perfect. Would certainly recommend this recipe.

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LESLIE28

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Reviewed: Jul. 26, 2007

Great recipe! It isn't exactly what I was hoping for, that is why I gave it a 4 star rating. I made it exactly like the recipe except that I didn't use the optional chilis.

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twintoddlers

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Reviewed: Jul. 16, 2007

There really isn't anything wrong with the taste of this recipe - it is very good. My husband and I just found it to be more time consuming than we would have liked. There are other enchilada recipes we have tried that we like just as well - yet take less time. We've got two small kids and every night is a mad rush to get dinner on the table!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jul. 3, 2007

I have been making this recipe for a few years and everyone loves it. My sister lives in Texas and sometimes calls just to mention the enchiladas and tell me she is thinking about them. Yes, if you want to make them they are a little time consuming but it is the perfect recipe to make while talking to family and friends. I always use a little more cheese and flour tortillas. Sometimes I add cilantro in addition to the green onions...but this recipe is fabulous as is. Thanks Gerry for these killer enchiladas!

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Caroline Anne

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

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Reviewed: Jul. 2, 2007

I make this for company and for my boyfriend. i have never had anyone not love this dish. I like to add chipotle bullion cubes to the chicken while simmering and also sprinkle on top. I also omit the hot peppers and replace it with a small jar of Very hot salsa or even better--chopped chipolte peppers. Also prefer diced tomatoes to stewed. Stewed are just too big. I have also done the Chicken simmering in a crockpot and it turns out great! This is the best recipe I have found on this site. Absolutely Love It! And so does everyone else! I have become famous for this dish.

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kubaby1

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2007

O.M.G! These were sooo good. I ate till I was over-full. So worth the effort!

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 21, 2007

Very tasty. I only used 3 chicken breasts, and ended up with 14 enchiladas!!! I added cilantro, jalapenos, and garlic. I also only used half a can of chicken broth as suggested by others. I marinated my chicken in Lawry's Havana Garlic and Lime 30 minute marinade. It's a keeper!!!

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MTNLOVER

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Tullahoma, Tennessee, USA

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Reviewed: Jun. 14, 2007

These were fantastic!!!! Being that I made these during the week and I know enchiladas take awhile to prepare, I did a few things differently. I used leftover chicken that I shredded and had sit in some margarita mix, tequila, cilantro and cumin for flavoring; and I put the tomatoes, chiles, some spices, a can of black beans and some corn into the crock pot and let it sit on low for a few hours (I left out the broth entirely). Used corn tortillas that I fried up a bit before using the enchilada sauce to warm them up (why cream? Use enchilada sauce and then pour what's remaining over the enchiladas before they bake). Was a great dinner and went perfectly with the cornbread I served with it. THANKS!

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Chikee

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

I did what most people suggested on here. My suggestion ADD a bunch of fresh finely chopped Cilantro to the tomatoes, peppers, soup and broth to create more flavour. Awesome!

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Lalalina

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Reviewed: May 31, 2007

Wonderful flavor and wasn't as time consuming as other reviews have said. The things I changed: left out chicken broth completely, used evaporated milk to soak tortillas, used flour instead of corn tortillas. Will definitely use this recipe again!

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Cookin' Mama

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: May 23, 2007

Yum, yum, yum, yum, YUM!!! This recipe is excellent and is always a hit with my family. Thanks so much!!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: May 22, 2007

AWSOME! This meal is fantastic. My mother is going for a bypass next month and this was the one must have before surgery. It's a mess to clean and it takes a lot of work, but it's so worth it!

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Gina L

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Reviewed: May 12, 2007

Oh so yummy! We marinaded the chicken in tequila, lime, seasoning salt and garlic. We use the remainder of the skillet mixture to make spanish rice. Mix in with 1 cup of prepared white rice. Makes for an awesome side dish.

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