Stacked Chicken Enchiladas

I thought this dish would be quite tasty, but ended up not liking the flavor that much. I think this has to do with my personal tastes - turns out I don't like the smoky adobo/chipotle flavor. I ended up having a lot of extra chicken leftover, but not enough cheese per layer (so I added more). This recipe is not hard, but it is time-consuming. I would advise that those who like the chipotle/adobo flavor to give this one a try!

Wonderful! I was a little hesitant adding raisins and pine nuts as I thought it wasn’t really “Mexican” but the ingredients added much flavor and sparked conversation at the dinner table! My friends have nothing but great things to say about this recipe! Its very easy to make and it looks as good as its tastes when complete! Making it for the 6th time tonight!

Excellent enhilada recipe! I grew up in Mexico eating many different enchlada dishes and this ranks near the top. Everyone who eats them wants the recipe! It's great served with warm salsa verde.

The sauce is delicious. I didn't add the pine nuts or raisins but did add garlic. Beautiful presentation and a nice twist on the traditional rolled enchiladas.

Have been making this since it first came out. I freeze half of the chicken mixture for a later enchilada. We love the blend of flavors. To keep it a bit less spicy I remove the chipotle seeds and ribs before chopping. Did the salad once but not since. Instead serve a simple side salad of greens with fruit.