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!
Stacked Chicken Enchiladas
JennySmith Posted: 02/27/10
kaclay Posted: 04/10/09
Wonderful! I was a little hesitant adding raisins and pine nuts as I thought it wasnât really âMexicanâ 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!
Donna Keeler Posted: 11/01/09
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.
LoriDiaz Posted: 10/06/12
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.
Lumpy52 Posted: 12/18/12
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.
gardengnome132 Posted: 01/25/14
Excellent recipe. I followed it exactly and we both loved it, I cut the stacks into 3rds, making 6 portions. With the salad topping, it didn't need anything else for a side. I also removed the chipotle seeds as it's a bit too spicy for us left in.