20-Minute Chicken Enchiladas

  • Janelle35 Posted: 06/17/13
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    This was a delicious, quick, and easy meal. Only had ground sirloin not chicken and refried beans instead of black beans so had to sub those. It was yummy and best of all kids liked and ate it. Will make again!

  • Teagirl62 Posted: 06/15/13
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    Easy to make and everyone loved it.

  • cthornberry Posted: 04/29/14
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    I have used several recipes from this site and I appreciate the nutritional information that is provided, however the recipe tells me this casserole is 374 calories (I am assuming it means per serving?) but how big is a serving? Is it 1 cup, or 5 ozs. or 1/2 the casserole???? It would be very helpful if serving size were included.

  • CCutting Posted: 07/06/13
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    I'd definitely make this again! The dish (no substitutions) was very flavorful, but not too spicy.

  • Beccaroo73 Posted: 07/01/13
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    Nice meal, but definitely not a 20 min meal! I made it pretty much as written, minus tomatoes, cilantro and sour cream. I halved the recipe and mashed up the other half of the can of black beans and mixed in with a can of regular refried beans for a yummy side. Would make it again!

  • ErinCT Posted: 08/24/13
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    Everyone loved this and went for leftovers the next day. Not too spicy. Very kid friendly. Super fast if you use bottled enchilada sauce.

  • sharlawilson Posted: 01/20/14
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    This is a great healthy recipe I'm happy to try it my personal recipe tends to have much more fat, tasty but unwanted and unneeded fat. Glad to add this new recipe to my cook book.

  • lynnmarlyn Posted: 09/09/13
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    This was easy and delicious. I fed 8 people and the all raved. I used flour tortillas instead of the corn.

  • erikisst Posted: 07/18/13
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    I don't think that I've ever rated a CL recipe with only one star but this one I did for several reasons. First, as mentioned by other reviewers, it took longer than 20 min. To really heat through and make bubbly it required at least 8-10 min in the oven (even on broil). Second, the flavor was just ok. Tasty but not anything to write home about. There are so many amazing recipes out there this one easily gets pushed to the back of the line. The last reason is that the reheat value is super low. The tortillas got gummy and just didn't hold up well. I made it thinking it would be good for several meals and after the first leftover meal I chose a grilled cheese sandwich instead - that says a lot.

  • skucyk Posted: 08/31/13
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    Quick, easy and delicious. I substituted chipotle chili powder for the regular chili powder, which seemed to pump it up at little. This one is definitely a keeper.

  • tjlovescooking Posted: 07/12/13
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    This will definitely go on the meal rotation! I added 1 seeded jalapeño to the sauce mixture, increased the amount of garlic to 1 tsp. and the salt to 1/2 tsp. I put this together as a casserole with a little sauce on the bottom, followed by 6 tortillas. Next I added the entire amount of chicken mixture, a little cheese and topped it with 6 more tortillas. Finally, I added the reserved 1 1/2 cups of reserved sauce over the tortillas and added a little more cheese. I baked this at 350 degrees for 15 minute until the cheese was melted.

  • hunny1 Posted: 06/27/13
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    Plainfield, IL

    These were delicious! I followed directions exactly except I added black pepper and onion powder to the sauce- it just needed a little something. My husband says the filling tastes like filling from the southwestern egg rolls from Chili's and I have to agree. I served with Mexican red rice and it was perfect! I liked the fresh tomato and cilantro on top. Will be making these again!!

  • jcharriss Posted: 07/09/13
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    I was disappointed in this recipe. It was okay, but certainly took longer than 20 minutes. It was a bit a trouble and even though I followed the directions for the tortillas, they broke apart and crumbled while I tried to fill them, making beans drop everywhere. We liked it alright, but I have other Mexican recipes that I like better. I would not make it again.

  • daneanp Posted: 11/03/13
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    Very tasty. I made it casserole style, like another reviewer mentioned; so much easier. Baked at 350 for 25 minutes with foil cover on then 10 more with it off. Kept the toppings on the side so everyone could use what they wanted and added some cubed ripe avocado. Very filling. Just the right amount of spice, though 1/2 tablespoon of the chili powder was ancho chili powder. It would be fun and easy to play around with various seasonings in the sauce.

  • seaside725 Posted: 05/16/14
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    I also made this casserole style after reading the reviews. I followed the recipe as is and everyone really enjoyed it. Especially since I could make the spicy eaters and the not so spicy eaters have it their way by just putting the chopped jalapenos on the side.

  • KonnerGross Posted: 06/07/14
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    Made it for my friends and family. They all loved it just left out beans, it was still good.

  • BeckiSue Posted: 06/23/13
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    I only had little 4 inch corn tortillas, so I made this a layered enchilada casserole. 1/2 cup sauce on bottom of dish, 4 little tortillas layered to cover dish, 1/2 of the chicken filling, 4 tortillas, the rest of the chicken filling, the rest of the sauce, and cheese on the top. Very easy and tasty. Will make again, and probably as a casserole, since I don't love rolling enchiladas.

  • Cmurphy40 Posted: 07/06/13
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    This was a great recipe! I made it for my family. My mom told me she has always tried to make enchiladas But they never turned out. Everyone loved them. I will be making These again! I am never disappointed with Cooking Light!

  • sukeedog Posted: 09/01/13
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    Bland and disappointing (and also took way more than 20 minutes). There are much tastier CL enchilada recipes out there - our favorites are Enchiladas Verdes (January 1999) for green sauce, Chicken Enchiladas (May 2010) for red sauce, and Chili-Cheese Black Bean Enchiladas (September 2003) for a vegetarian option.

  • ChellieVA Posted: 05/18/14
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    I usually make double the sauce, add a large can of black beans to the mixture, and then fill 18 corn enchiladas. I also add chopped jalapeño peppers to spice it up. This recipe is fantastic - easy to make, and a crowd favorite.

  • TheMomChef Posted: 07/03/13
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    Fantastic! Since our daughter had a sleepover, I took the opportunity to make this while she wasn't around because I thought the spiciness would be too much for her. I was right. Unlike some, we found this this to be full of flavor, spicy and delicious (and I made it exactly as instructed). You can read my full review at Taking On Magazines: http://bit.ly/17IOrjQ

  • lrichards1969 Posted: 07/30/14
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    For anyone whos interested, not related to me making this recipe, but may be helpful for those looking for prechopped onions. Actually, Walmart sells them in the frozen veggie section. I know cause I use them all the time. :)

  • LauraB08 Posted: 08/18/13
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    Okay, first off, no way this (or any other enchilada recipe) takes only twenty minutes. Second, I'd like to know where I can buy "pre-chopped onions." Third, I made some alterations, as follows: lots of different colored bell peppers went into the skillet with the onions, and I added a lot of salsa on top, before the cheese. And I put it in the oven, at 375, for twenty minutes. So yeah, it took a hell of a lot longer than twenty minutes, but the end result was SO WORTH IT OMG. Giving only four stars for lying about the cooking time. And the myth of "pre-chopped onions."

  • TCUnurse Posted: 07/26/13
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    took about 30 minutes by the time you make the sauce, assemble to enchiladas, and broil but definitely worth the time! Topped with shredded lettuce, salsa, and sour cream

  • Babycatgrandma Posted: 12/03/13
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    My husband requested this again and I couldn't reproduce the recipe until I found it torn from the magazine and in a drawer. We jazzed it up with a small can of diced green chills and topped it with sliced green olives before topping with a llittle extra cheese. We also bake it in the oven for about 30 minutes. We like to serve with avocados as well. Simpler recipe than many I have and I love that I know what is in the enchilada sauce. Real food!

  • jmeleeS Posted: 06/26/13
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    Not a terrible recipe, but it's honest to say I wouldn't make this one again. A few intrinsic problems: 1) This recipe does not take 20 minutes; count on at least 30; 2) spices need to be kicked up a bunch (start with lots of garlic and a whole minced jalapeno plus cilantro to start); 3) There is no way you can fit 1/3 cup of this chicken mixture and "roll" the tortilla shell in the size stated. I have made several enchilada recipes from light cooking (C.L. included as casseroles) so I had a few "emergency" tweaks ready in the wings to make this one work. Use a bit of sauce on the bottom of your casserole dish, layer tortillas over it, add 1/2 of the chicken mixture, sprinkle with cheese, repeat layers and end on tortillas (with 1/4 cup reserved sauce on top) and sprinkle with remaining cheese. Then broil, top with tomato and cilantro and serve. Overall, this was tasty, but I would rather take the time on a weekend to make "the real deal" instead of this short cut version...

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