Recipe by Crisco® Olive Oil
"Cheesy chicken enchiladas are smothered with a warmly flavored red sauce. The flavors of the Southwest are just a bite away!"
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shredded cooked chicken
thinly sliced green onions
shredded Cheddar cheese
shredded Monterey Jack cheese
1 (4 ounce) can
diced green chiles
chopped fresh cilantro
Salt and pepper, to taste
CRISCO(R) Oil, as needed
12 (6 inch)
CRISCO(R) No-Stick Cooking Spray
1 (14 ounce) can
1 (8 ounce) can
This recipe is a keeper. It is spicey but not hot and has a wonderful satisfying mexican taste. Thanks.........
Very disappointing. First, the good parts: The chicken mixture had a great flavor along with the enchilada sauce. The problems: Be careful when deep frying the tortillas as the amount of time they specify will leave them hard and un-bendable. Personally, I think the deep frying was unnecessary. The number of enchiladas (12) is far too many for the 9x13 size pan. And the sauce should be tripled (maybe more) to properly cover all of the enchiladas. I was very disappointed because I had no tortillas that were usable because they had been "over deep fried". I basically had to eat them as tostadas instead. UPDATE: I highly recommend the recipe "Chicken Enchiladas I" instead, but use the enchilada sauce from this recipe. Combined together they make the perfect chicken enchilada.
Finally a recipe I can make at home that is every bit a tasty and delicious as a restaurants. I made these tonight for supper, if I were to do anything to the recipe it would be to add a little more spice. I like things hot, but the chicken mixture is very good and the recipe is not hard or complicated at all. I will defiantly be making again and again. I served with refried beans and Mexican rice ole'
These were great! My whole family loved them, even my husband who isn't fond of mexican food. No leftovers for later either! I will definitely be making these again.
My family really enjoyed these. I was out of chili powder so I substituded a smaller amount of red cayenne pepper. It turned out pretty spicy, but we like spicy!
This recipe was fantastic! I was very impressed at how easy it was to make it.
These were excellent. The sauce (with half or less of the salt called for) and filling are both really good. I think putting the entire amount of sauce on top is overkill, though. I only used about half of it so as to retain some crisp edges on the tortillas. The centers were all warm and melty with the filling and cheese, while the edges were pleasantly crisp and just a bit chewy. Mmmm, mmm, good.
Hit Hit Hit! I made half with precooked chicken & half with tofu. There were those that preferred tofu over chicken at home too :-).
* Percent Daily Values are based on a 2,000 calorie diet.
CRISCO(R) Chicken Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 510
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