Chicken Enchiladas

  • detailaddict Posted: 06/09/10
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    I agree that this is a time-consuming recipe. I started on dinner a bit earlier than usual, then was glad I did as 2 hours later we were finally sitting down to eat. I thought the fat content in the recipe was high so I used judiciously boiled chicken breasts. I also omitted the extra water in the sauce, both to save time in the cook-down process (why add water only to cook it back out?) and have a thicker sauce. I served it with sauteed zucchini and CL Black Bean Salad (March 2001). This is a good recipe overall, but like the others I may not make it again unless it's on a weekend AND I'm feeling ambitious.

  • LisaEJ Posted: 05/14/10
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    We really enjoyed this recipe, but it is time consuming. My kids thought it was too spicy (as is), so I might also experiement with the cayenne proportions. Served with a homemade salsa (red onion, cilantro, tomato, avocado and lime juice), tortilla chips, and margaritas. Definitely read the entire recipe and plan your time. The enchiladas didn't stay rolled, so we ended up eating it like a lasagna, too. Yummy flavors!

  • Laurie18 Posted: 05/16/10
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    I made this during a week night and used someone elses suggestion of precooked chicken. This was very time consuming but very good. I would make this again.

  • nikki22 Posted: 04/29/10
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    This was a good recipe. I dont really like canned enchilada sauce (some flavor I dont car for and lots of who knows what in it!). While I grilled the chicken I also sauteed some chopped poblano pepper and added it to the chicken mixture. Hubby loves poblano peppers! I thought the sauce could have some more spice to it, (but I did forget the red pepper). Some sliced fresh jalepenos on top was good on my leftovers. I will make again. I didnt roll the enchiladas but made more like a lasagna (a little sauce on bottom of 8X8 pan, 4 corn torillas, chicken mixture, cheese, sauce, and repeat one more time). Good leftovers. I used a skillet instead of a sauce pan to make the sauce which I think sped up the cooking time. I made on Sunday and just popped it into the oven on Monday evening. Loved the cilanto and cream cheese in the chicken mixture! Will make again.

  • Mleigh Posted: 05/17/10
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    I invested 2+ hours in this, which is about an hour past my maximum time. I was hoping for the best enchiladas ever after spending that much time chopping, sauteing, roasting, shredding, simmering, and assembling. Although they were certainly tasty enough, I don't know if I'm willing to go through all of that again, even on a weekend. I didn't have any cayenne so used Penzey's "black and red" mix instead, which I think is half cayenne and half black pepper. They were still spicy but not as spicy as I gather they would be using the same amount of straight cayenne.

  • seg1974 Posted: 04/19/10
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    These were fantastic. My husband, who usually likes my cooking but doesn't get overly excited kept saying "WOW" and "I'm impressed!" I made one slight modification: Used a store bought rotiserie chicken (I like to have it on hand during the week). Shredded the entire chicken and used a combo of white & dark meat. Used about 2 cups of shredded chicken and it was exactly the right amount. Would be great for make ahead meal for company or to make on a Sunday for Mon/Tues weeknight dinner. LOVED! (Also, hubby likes spicy so sprinkled some green chiles on top with the cheese).

  • PatRat Posted: 08/30/10
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    I really liked this, but my wife did not care for it, without sighting a particular reason.

  • JessicaLuu Posted: 06/07/10
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    This was a very time consuming recipe, but it was pretty tasty. I used chicken breasts, and they were a little dry, so next time I would reduce the cooking time for the chicken. Since it was such a pain to make I would also double and use an 18x9 pan, so I would at least have enough meals to make it worth the time.

  • MrsG01 Posted: 04/26/10
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    This was easy and delish. Only suggestion is to halve the cayenne. I was making the rest of the recipe while the chicken thighs were cooking. Served with brown rice & fat free sour cream. The kids LOVED it! Will definitely make again.

  • KimK2010 Posted: 05/10/10
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    excellent! i used flour tortillas because my family does not like corn tortillas. i also used rotisserie chicken breast and frozen onions to cut back on prep time. i prepared it in the morning, and baked for supper--yum! i served with sliced avocados and rice. it was a bit too spicy for my kids, so i will cut the amount of red pepper in half next time (but i loved the heat!)

  • kzwief Posted: 04/25/10
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    This was a good recipe. A little time consuming, so I would definitely make this on a weekend or when I had some extra time. I liked that it made your own sauce, instead of getting one out of a jar that is full of sodium. I reduced the red pepper to 1/4 tsp because of our toddler. I used the breast of a rotisserie chicken. Will make again, but because of the work will double the recipe. Loved the cilantro/cream cheese filling.

  • Bbrun47 Posted: 12/08/10
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    Family gave this a 10...........

  • MadameC Posted: 03/27/11
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    I have made this twice. My kids are constantly requesting it, but as others have mentioned, it is time consuming. At about 2 hours to prepare it is not a weeknight meal for a working mom. I have cut back on the pepper as it is just a little too spicy for my youngest- but my teenager and husband love it prepared as written. The leftovers are excellent too. The only reason I didn't give it 5 stars is because of the prep time. Served with brown rice and a green salad.

  • sarastallryan Posted: 05/06/11
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    My family loves these enchiladas. I made the cooked chicken step a little easier by using four boneless skinless thighs and cooking them on the grill. It boosts the flavor and makes one less pan to wash. These are great, flavorful enchiladas and worth the little bit of extra time it takes to make them.

  • Fiercetyper Posted: 07/27/11
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    These were sooooo good! Agree with the other comments about the prep time. Next time I'll probably use pre-cooked chicken breast. That right there would shave off a good 30 minutes. Definitely will be making these again :-)

  • LoniRV Posted: 10/26/11
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    This was a labor-intensive dish that didn't "pop." All in all I really enjoyed the chicken mixture but not the enchilada sauce. I made the mistake of not adding all of the water to it - - thinking it would just be extra time spent cooking it out - - and then ended up with slightly lumpy red sauce. If you make this dish make sure to use ALL of the recommended water if you don't want your sauce baking out. I will probably use this recipe for the chicken mixture and a different recipe for the sauce, etc. Oh, and I used chicken breasts instead and that worked out fine.

  • DaphneHS Posted: 12/09/12
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    My family really liked them and my kids ate them up despite the spicyness. If I made them again I would be more careful with the chili powder and red pepper. I used flour tortillas instead of corn since that was what I had on hand. Overall, very nice recipe.

  • mel7art Posted: 02/02/12
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    These were yummy. Be careful! I decided to use canned tomatoes with chile peppers in it, and it was almost too spicy! I blended the tomato mixture and then cooked it for a while, I didn't have time to cook for the whole 35 mins, but it came out fine bringing the pureed mixture to a boil and then simmering for 15 mins while I assembled the enchiladas.

  • ltdufo Posted: 12/04/12
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    my family usually prefers a green chili enchilada, but these were so good and definitely will be made again!

  • Dculbertson Posted: 09/25/12
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    These enchiladas are wonderful! The sauce has a nice deep flavor & they're not greasy at all. Followed the directions exactly. Only made a few additions: I added in about 1/2 small can of green chili's into the chicken mixture since I had them in the pantry. I used New Mexican chili powder in the sauce recipe (it's known to be spicier). Next time I will double the sauce b/c this recipe is only for about 8 small enchiladas. I thought since going thru all of this work, I might as well make a few more. I filled as many as I could with chicken, then the rest (to fill the pan) I filled with a mix of different cheddars. Poured the sauce over all of them. I put them in the fridge for 2 days before cooking them for a quick and YUMMYweeknight meal. I also fried each corn tortilla in a bit of olive oil (traditional way) for about 10 seconds on each side so that they wouldn't break when I rolled them. Worked beautifully! The first enchiladas that I've made that I love! Whole family loved

  • PoppaCapp Posted: 11/23/13
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    Most of the recipes one finds in Cooking Light are reasonably quick and easy to prepare, in addition to being healthy. This recipe is nothing like that. Do not attempt this recipe unless you have all afternoon to prepare dinner. It is overly complicated and time consuming and frankly not worth the time and effort.

  • seashells1205 Posted: 02/02/14
    Worthy of a Special Occasion

    I've made this recipe twice and modified it a bit both times, based on what I had in the fridge. First time I cooked chicken thighs on my grill while I cooked the sauce. The second time I cooked ground turkey while I cooked the sauce. I also didn't put the sauce in the blender. Both times it took approximately two hours to make and it was DELICIOUS! Well worth it for a homemade healthy dish.

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