Recipe by arich01
"This is a cheesy chicken enchilada with a flavorful spicy kick! It's great served with Mexican rice on the side, and it's kid approved. For variations, you can use black beans instead of corn, or add some tomatoes and diced jalapenos to the chicken mixture."
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Non-stick cooking spray
1 1/4 cups
HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, divided
skinless, boneless chicken breast halves, cooked and cubed
8 (8 inch)
shredded Cheddar cheese, divided
reduced-fat cream cheese, room temperature
fat free half and half
Chopped fresh cilantro
The first statement I need to make is that I really love the new Herdez Cooking Sauces that are making their way to your grocery stores this week. If you are a recipe purist who thinks one should follow the recipe exactly, just stop reading now! I did make a few changes to this recipe. First of all, I used leftover flour tortillas from my freezer from the Tequila Party I hosted for AR friends in April! Then I used my leftover Roast Sticky Chicken (still a favorite from this site). I had some leftover Herdez Tomatillo Verde Cooking Sauce (my very favorite of the four new cooking sauces), so I used that along with a little beef broth (leftovers from my Drowned Beef Sandwich the other night). The corn I cut from the cob was very sweet, and that was a perfect complement to the spicy sauce. We loved this dinner. We didn't eat all that much because it is rich, but we did have a green salad to go along with it. Delicious! Totally yummy!
Unfortunately these were not a big hit in my house. They were ok but not out of this world. The filling mix was missing something but my entire family couldn't name what. The corn was a unique addition. After 4 years in El Paso and the southwest I don't think I ever saw corn in an enchilada. The sauce mixture could also stand to be doubled. My entire family agreed it could use more.
Very good! As you can see, I really like color. In my decorating and in my cooking. Food can be art, and we eat with our eyes. Presentation is everything! I used chopped tomato for a nice contrast with the cilantro and sour cream. Tastes as good as it looks!
I tried this recipe tonight, and I must say that this sauce has an authentic enchilada flavor. We really enjoyed it. I know that sour cream and olives would be great, but I served it with a simple fresh tomato salsa.
I made these last night and they were very good. My husband liked them so much he wanted some of the leftovers for breakfast this morning. They were even better the next day. I normally like a bit more sauce but these were very good.
Just got these out of the oven-very, very good. I loved the idea of putting the cheddar cheese on top to bake on-made it really good. The cooking sauce was excellent-will make again.
Unfortunately, my husband doesn’t like spicy food so I rarely make Mexican food. This was my first attempt at making enchiladas, and it came out very well if I say so myself. I reduced the amount of HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, but it still came out tasty, so much so, that my husband had seconds. Who knew?
4.5! My husband says 4, I say 5. I really like these and you had tough competition. Everyone loves my own enchiladas.
I loved the addition of adding corn into the mix. I also made the mistake of using 8oz of cream cheese instead of 4oz. I wasn't upset about it though!
My husbands complaint was that they were missing something, although he couldn't tell me what. (sorry, not helpful!)
All and all, these were great. Thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Creamy Pasilla Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 253
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