Chicken Enchiladas

I am still thinking about how yummy these are. Yes, the prep time seems a little intimidating, but it didn't seem like it really took that long, and the results are worth it. The leftovers were great as well. If you have kids be forewarned -- they are spicy (my son wouldn't eat his because of this) -- but for adults I would totally recommend them! Oh, and I also only made 10 enchiladas.

Much lighter than most recipes. The time involved makes it a weekend recipe. Very satisfying for the calorie count.

This recipe was delicious! I made it with mexican rice and the spicy black beans also found in this issue. The enchiladas were full of flavor and much healthier than any other enchilada recipe! I will definitely keep this one on hand. The recipe took a bit of time to make but was well worth the effort, great weekend recipe!

Yum! Tasty and not too hard to make. It looks more intimidating than it really is. You could probably cut the prep time if you didn't poach the chicken but it was very nice and moist as written.

Although I love the poaching method used to cook the chicken in a flavorful broth, I found that the sauce overall was not rich tasting enough. I did, however, like the cream cheese and fresh tomato addition to the chicken filling. For the time required in making this recipe, I think there are better ones for enchiladas to devote your time too and get a better result.

These enchiladas were SO tasty but definitely time consuming. My boyfriend and I both loved them, in fact, he proclaimed them the best enchiladas he has ever eaten. We ended up making only 10 enchiladas with the filling which bumped our calories up to about 300 for two enchiladas. I'm looking forward to eating these again.

My sister and I made this tonight. The chicken was really flavorful. I would make this again. The only part that didn't work too well was dipping the tortillas in the sauce. They kept falling apart. So we just filled them with the chicken mixture without dipping them first. We poured the sauce over them and it turned out just fine. Yummy!

These enchiladas changed my husbands mind about "diet food." I will serve them again, next time we have company. Very impressive flavor, time intensive recipe, but the pay off was huge.

These were very good. My husband asked me to add the recipe to my "regular rotation." You definitely need fresh corn tortillas, though, or they will fall apart when you fill them.

This was wonderful the only reason I didn't give it 5 stars is it took me 2 hours to make.

This recipe was sooo good. It is worth every minute of prep time. My husband requests these enchiladas every week. The sauce is out of this world.

This was good, but very time consuming when there are simpler CL recipes out there.

The flavor is fantastic, and as we're trying to lose weight after the holidays, the calorie count is surprisingly light considering how rich these are. They took a lot of time, but I think I can adapt it next time to shorten the prep. I'm going to streamline it by cooking the chicken (or using rotisserie chicken) on the grill or in the oven and cutting out the water so the sauce doesn't take so long to boil down. I think the same results can be achieved in half the time, and it's well worth it. It could use more sauce, so I may increase that by half next time. I used Pace Salsa Verde, btw, and the flavors blended perfectly.

I agree that the result of this recipe tasted good, but the prep instructions leave quite a bit to be desired. Firstly, rather than waste fresh vegetables I simply used 4 cups of vegetable broth. Second, I had the liquid on a hard boil for an hour and still had 3 cups, so I simply thickened it with some cornstarch (1 tsp in a little water) and used all it as-is. Thirdly, I used an 8-oz. chicken breast but still had only enough filling for 11 tortillas - some of which I had to fit sideways in the 7"x11" dish to get them all in. Like some of the other reviewers I noticed the tortillas would fall apart after being dunked in the sauce, so I had to roll them up dry. Finally the enchiladas disintegrated during baking so that I couldn't tell how many I had on my plate (although this was likely due to the extra liquid). I imagine CL has better chicken enchilada recipes, but IF I tried this again I would cut the amount of liquid in half and assemble it as a layered casserole.

Fantastic! Loved the flavor the aromatics give the poached chicken. I used large, 8-inch corn tortillas, but they fell apart in the sauce like other reviewers noted, so I ended up just microwaving them to soften a bit before filling. I used Herdez brand salsa verde and, to save time, substituted one can of Mexican style (with lime and cilantro) Ro-tel in place of the fresh tomato and cilantro.

These were a big hit at our house. I was a little daunted by the amount of prep involved but they actually turned out to be easier than expected. I didn't bother with the celery or the carrot in the sauce because I didn't happen to have either on hand. I used a mild salsa (Trade Joe's salsa verde) and left out the jalapeno, so they did not seem overly spicy to us. I didn't want to buy cream (because I would have no use for the rest of it), so I used 2% Greek yogurt instead. I added it at the very end after removing the sauce from the heat, to try to keep it from separating. It still separated a bit but since the tortillas soaked up most of the sauce, it wasn't a problem (next time I might try 2% millk or FF half and half). I used flour tortillas for some of the enchiladas and light jarlsberg cheese (it's what I had) instead of cheddar. I like the versatility: I put extra cheese on my SO's half and next time I think I might use a crab and shrimp filling for my half.

We thought these were very good. My hesitation in making this dish again is the amount of time this dish took to prepare. I'd say it took about 2.5 hours from start to finish. It wasn't difficult to prepare, just long. My sauce also took over half an hour to reduce down. I followed the recipe as written, except I omitted the jalapeños from the cooking liquid because of my heat intolerant husband. The chicken was super tender and moist, the enchiladas were really flavorful. Maybe I just convinced myself to make it again, but definitely on a Saturday afternoon. : )

Too much prep!! Used a rotisserie chicken and boxed broth (boiled down to the required amount. We really loved it!

I used whole grain tortillas and had no problem with them falling apart. Substituted can of green chilis for the jalapeno and used half and half instead of heavy cream. We LOVED the recipe!

Really tasty! I made them with ground beef instead; just made the sauce omitting the chicken and browned ground beef separately. They were awesome. Will make them with the chicken next time! They do take a little more time but super easy to make and homemade is always better.

Loved this recipe. Very tasty and easy to make.

This is the best enchilada recipe I have tried. I at first baulked when I saw the prep and cooking time but it is definitely worth it. I would rate these as good as any chicken enchiladas from a Mexican restaurant. I would recommend not using whole grain tortillas as they fell apart easily after dipping in sauce.

a little time consuming, but not difficult at all. Delicious, though. My husband doesn't like corn tortillas but loved this since the filling and sauce is so good. I probably added a little more cheese, but it really didn't need much as all the flavors were so good already. Definitely a keeper.

This is amazing. Like Lick the plate and cooking dish clean amazing. I used green enchilada sauce instead of salsa verde and RF cheese, but otherwise I made it the same. Amazing. Next time I will make two and freeze one.

This were incredible - great flavor! I won't try another enchilada recipe - these are a sure thing!

I thought these were great. I poached 2 bone-in skinless breasts for 20 minutes otherwise followed recipe to a T. Take out the membrane and seeds of jalepeno if you don't want the heavy spice/heat. that's what i did and very tasty. I couldn't get the sauce to reduce as much as i would have liked so i was worried the casserole would be too soupy and didn't use all the sauce...big mistake! the fresh corn tortillas soaked up all the sauce so next time i shall use all the sauce. very good. fresh corn tortillas but they wanted to unroll. this is a keeper for me.

I'm not a fan of enchiladas, but these changed my mind. These were full-flavored so that you couldn't even tell they were "light." I followed the directions exactly and they were perfect.

This recipe was okay. I wasn't thrilled with it, and the men in the house thought it was too spicy. The only change I made was that I used flour tortillas instead of corn, I'm not a fan of corn tortillas.

The sauce took a long time to reduce (over the half hour mentioned in the recipe) so it's not a quick meal. But, there were fantastic once they were done.

Really great authentic Mexican flavor! ( I live in a west Texas border town so I should know).... I will definitely be making this one again...I put the chicken veggies and broth in the pressure cooker...saves a little time, meat was moist and tender...finish prepping the other veggies while it's cooking... I had quite a lot of broth.. only reserved 2 cups for my sauce and it worked out fine. I used a 15oz can of green enchilada sauce and only 3 oz of the Philadelphia cream cheese.... it made 12 total. AMAZING FLAVOR!!!!

So good! Little long on the prep, but really good!

I have made this recipe at last 5 times. I absolutely love it! Everyone I have made it for is surprised the enchiladas are so low in calories. They are very flavorful and fresh tasting. I don't seem to mind the prep time. Several times I made the enchiladas and put them in the refrigerator, baking them later or even the next day. The picture on this recipe does not do it justice - it makes the enchiladas look quite dry!! Mine come out very moist and look much more appetizing than the photo shown!

If you get rid of some of the broth before you add it to the green salsa, the time it takes to reduce gets closer to the 30 min stated in the recipe. Just don't get rid of too much because the sauce is delicious! This recipe is amazing!

These were excellent! Allow yourself more like an hour to reduce the sauce.

This was really good. I did change up this recipe a bit and used rotisserie chicken.

Excellent flavor! You do end up with a lot of sauce, and quite thin, so I added a tablespoon of cornstarch to thicken it before I poured it over enchiladadas and baked. Perfect blend of seasonings. Will definitely make it again!

These were the best enchiladas I have ever had! They are time consuming to make, but very worth it!

This is my favorite chicken Enchilada recipe! The best enchiladas I've ever had!

Could I make this ahead and bake later? If so, how far ahead?

This is a great recipe. Will definitely make again. I don't even like enchiladas ,but really enjoyed this and so did everyone who ate them. I made some fresh salsa and served the enchiladas with the salsa and some marinated avacados on the side. It will take a full hour to make the sauce, but it's a simple recipe. Just do other prep work while you wait and give yourself plenty of time. I was not sure what "fresh" tortillas were..I assume they are the kind that is in the refrigerated section, but those are the only ones we buy so I had no problem with the corn tortillas falling apart. I did have to figure out the correct stuffing amount otherwise the tortillas would not stay closed, you have to slightly overstuff them. One complaint (despite the 5 stars) is that I was only able to make 10 enchiladas, I used 2 big chicken breasts. No idea how you would get 22 out of this ..wouldn't you also need 2 baking dishes for 22--unless you are supposed to layer the enchiladas on top of each other