Reviewed: Jan. 14, 2007

Way better than any enchilada we had ever had. DELISH!

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artheart

Cooking Level: Intermediate

Home Town: Beaufort, South Carolina, USA

Living In: Rockport, Maine, USA

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Reviewed: Jan. 14, 2007

Absolutely fabulous! We love it!! For the chicken marinade, I use the juice from two limes, 4 cloves garlic chopped and 1/2 t kosher salt. I also used canned Ortega diced chiles in place of the 10 chiles. Flour tortillas make a nice replacement to dipping the corn tortillas in cream and saves some time as well. Thanks for sharing.

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Angie

Cooking Level: Intermediate

Home Town: Visalia, California, USA

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Reviewed: Jan. 10, 2007

Excellent dish. I did not change a thing to this recipe. I have made this a few times already and will continue to make it again and again. It has been a huge hit with my family.

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CHEFTARALYN

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Reviewed: Jan. 1, 2007

This dish takes about 3 hours to complete but it is delicious and worth the effort!

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Bridgette

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Reviewed: Dec. 11, 2006

This is the 5th time I have made these. My fiance, who is Mexican, prefers this over his mom's recipe. Always a hit. I actually simmer the chicken longer because I think the chicken absorbs more flavor and gets more tender.

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simplysarah

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Reviewed: Dec. 4, 2006

I decided to edit my review since I have made these a few times now and made some changes. I brown the chicken in a skillet, meanwhile in a large soup pot I add the rest of the ingredients (tomatoes, soup, broth etc) and puree it with a hand blender, thne once the chicken is browned I add it to the soup mixture - this makes it so much easier to get the chicken out to shred, only down side is not getting the nice chunks of tomatoes in your enchilada. I also didn't soak the tortillas, and used flour instead of corn. Turned out great!

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JenF

Cooking Level: Expert

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Reviewed: Dec. 2, 2006

Very good, instead of heavy cream I left a little sauce in the pan and heated the tortillas on it one at a time, then put the remainder on top. I also added olives on top and inside the enchiladas and a mixture of cheddar and monteray jack cheese.

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Nov. 28, 2006

This was a great recipe. I used flour tortillas instead of corn; dipping them in heavy cream is a stroke of brilliance and results in a great texture. I didn't find this recipe exceptionally time-consuming, particularly when you consider the wonderful result. Next time I will add more chili peppers for greater heat and sprinkle some on top before baking as well. Fabulous!

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DOMERWIFE

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Reviewed: Nov. 16, 2006

This is a time consuming recipe, but the results are excellent. My family loves this recipe!

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jjemmom

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Reviewed: Nov. 15, 2006

Excellent! Did use sour cream instead of cream though ... all I had. This recipe is fabulous!

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MsRebeccaZ

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Nov. 9, 2006

A crowd pleaser! Absolutely the best enchiladas I have ever made!

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Sally Kate

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Reviewed: Oct. 26, 2006

These taste delicious! After reading so many posts about the preparation taking a long time, I decided to try and do it shorter and was successful! It took me maybe an hour and a half - and I made boxed Mexican Rice while I was at it. :-) I cooked the chicken and onions in oil. While sizzling, I poured all my canned stuff into a larger skillet (I used a wok) and started heating. When the chicken was mostly done (maybe all the way?) I added it all to the sauce. I didn't lower heat and simmer... I basically boiled the sauce, stirring every couple minutes. Meanwhile I made rice and preheated the oven. When I knew the chicken was done, I picked it out with tongs (cut the chicken in big chunks) and let it cool while the sauce continued to simmer. It was actually "simmered down" by the time I was done shredding the chicken. Maybe I didn't do a good job of shredding... but it was enough. I used flour tortillas and green sauce. Oh, I also used half a can of diced jalepenos instead of chile peppers. It was great! I froze half of what I made and will definitely make again.

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Rae

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Reviewed: Oct. 24, 2006

YummmmmY! These were the BEST chicken enchilads. Even better than the ones we get from the restaurants, a whole lot better. I did make some teeny tiny changes. I used flour tortillas because that's all I had and I'm glad I did because they made this dish perfect. I didn't use black olives because I don't like them. Didn't have stewed tomatoes so I used a can of diced tomatoes. Didn't have any chili peppers, I sprinkled cayenne instead, We like it spicy. These did not take as long as some of the others said. My husband sure did love them, he commented several times how good they were. I most definately will make these again real soon, the sooner the better! I think they're worth 10 stars.

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Tracy

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Oct. 18, 2006

YUMM! I have been looking forward to this recipe ever since I found it. Finally got around to making it yesterday. I didn't think it took all that long to make as some other reviewers commented, I expect to spend time on a home-cooked meal. I did think it was just a tad spicy for the kids' tastes though. What marinades has everyone been using? I used McCormick's southwest, this could have added to the spiciness? I did not add chile peppers as we don't like them and used diced tomatoes instead of stewed. I did use all of the broth and didn't have any trouble with it being too soupy or really taking that long to cook down. I did puree the sauce to get rid of tomato chunks but I think next time I will leave as it. I made some with flour and corn tortillas and the flour ones went over a lot better, the corn tortillas turned to mush-YUCK! Thanks for our new favorite recipe. My husband said this one is a keeper, that is a huge compliment from him!

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 15, 2006

Thanks Gerry for a wonderful recipe. The only thing I changed in this recipe was I didn’t add the black olives that were in the photo and I used flour tortillas because I don’t particularly like corn tortillas. I did cut down the calories a little by using half-in-half. I think the recipe would be fine using regular milk. Someone on this site recommended microwaving the tortillas for 5 seconds before dipping in the milk to soften up the tortillas a bit. I did this and it worked out great. I also found a wonderful marinate in my grocery store that was a little pricey but worth it. I comes in a bottle and is called "The Art of Chipotle". It comes in several different flavors. I got the Smokey Red Sensation. I didn’t think it was all that time consuming like others suggested on this site. Most of the time was to cook down the sauce. I didn’t really have to watch all that much. That gave me time to enjoy some margaritas.

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TALCOTT

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Reviewed: Oct. 13, 2006

These enchiladas tasted so good. I have been looking for the perfect recipe for enchiladas and this is it! The only reason I gave it 4 stars is because it takes alot of time to make these. The simmering sauce took the longest. Next time if I make these I will start in the morning. It took me about a day total to make these.

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CherylLee

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Reviewed: Oct. 4, 2006

I tried this receipe at a company pot luck and it was a hit. Everyone couldn't stop talking about them and they were gone in not time.

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summje

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Reviewed: Oct. 2, 2006

wow! these were the BEST enchiladas i've EVER tried before!!! it did take a long time to make but it was well worth it. what i'll do next time is instead of putting the tortillas in cream to soften them up, i'll put 3 at a time in the microwave for 15 seconds. that's how i do it when i make cheese enchiladas. thanks again 4 the recipe!!!

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ejc0023

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Reviewed: Sep. 13, 2006

This is the most amazing recipe I have ever found for Chicken Enchiladas. I found this recipe about 2 1/2 years ago. Everytime I offer to cook for family and friends they always request this for the meal!!! Thank you so much Gerry! =)

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