Reviews for Cheesy Chicken Enchiladas
Loved this recipe! After reading the reviews, I added half low fat sour cream and fat free plain yogurt. I also topped the casserole dish with salsa verde sauce before baking. My husband had three servings (a definite sign he loved it). Excellent dish!
I hate mexican food, but i love these!
Really tasty. Made some adjustments to make a little less fattening. Fat free sour cream, fat free cheese (inside) lowfat outside, added cannellini beans, used salsa verde instead of chopped chillies (makes the heat a little more consistant), poached chicken in peppercorns.....and used cooking spray on the tortillias instead of oil (works great)....can do all of them at one time broiling them in the oven instead of in a skillet. Top with a little verde. Somebody added roasted corn...didn't have any, but I will use next time. wanted add... since I've initially made this.... I have also made it (with my changes) as a dip for a party.... people loved it - not a drop left.
This was really good. I made without any changes and five out of five of us loved it! I will make this one again and btw I used flour tortillas made w/o lard!
Why...would you use flour tortillas with enchiladas? My Boss moved to San Antonio from the north, and made enchiladas for us once at his home using flour since he didn't care for corn tortillas. What a soppy mess. OMG, and we had to eat them. It was the main course. Even he had a hard time with them. Using flour tortillas in this dish would be like eating wet bread. And why would you substitute flour tortillas that are made with lard for the low fat corn tortilla? Switching these two tortillas in a Mexican dish like this, would be like substituting flour tortillas for the bread in bread pudding. There are some things, you just don't do.. <G>
this is an awesome dish; i used rotisserie chicken, and reduced fat butter. very creamy, and satisfying. family said this is a keeper. thanks for the great recipe:)
This dish was fantastic! Pretty easy to make, and best of all, it tasted great. I made this for my mom and myself, and we both fell in love with the recipe instantly. The butter was unnecessary, and to make it healthier, I won't add any at all next time. I used wheat tortillas and I highly recommend just microwaving them to warm them up for rolling instead of cooking them in oil first. Great for left overs too (I microwaved them a little first and then stuck them in the oven). This is a wonderful recipe that I will definitely be making again.
This was cheesy and delicious!
This recipe was good, but not amazing. We like the "Chicken Enchiladas" from Southern Living (also on myrecipes.com) much much much better! We left out the butter on this recipe, and it was still good... I feel as if the butter would have made it even more runny not to mention less healthy.
My family really liked this one. We rate opposite this sites ratings. 1 being I could eat it every week and 5 being please dont ever make it again. They rated it a 2! Easy to make. Just wish there was an alternative to the condensed soup!
I didn't have yogurt so I used fat free sour cream. I also added some roasted corn. I halved the recipe as there are only two of us. Also, instead of making them into enchiladas, I actually just baked the first 9 ingredients and then let it cool. I served with nachos. LOVED IT. Now I can add the mixture to anything instead of just having an enchilada dish.
This recipe was so good! We boiled the chicken and shredded it. In an effort to make it even more "light", we omitted the butter & didn't use any oil (just heated the tortillas in the microwave to warm them). We used non-fat yogurt instead of the low fat. We added one diced jalapeno, chili powder, and cumin to the recipe. And put Fat Free Cheddar cheese on the top instead of the reduced fat. It made enough for my husband & I to be full for dinner and have leftovers for lunch the next day. Will definitely make it again!
My brother and roommates helped me test this recipe, and we all found it to be phenomenal. In fact...we all had a second helping. We love cheese, and we thought the garlic added a wonderful layer. Had this with some homemade guacamole and chips and a jicama-mango salad with lime vinaigrette. Perfection. This is definitely something I'd serve to guests to impress them and I'm adding it to my favorites file.
Jazz it up a bit by poaching the chicken first with a bay leaf and a handful of peppercorns, then shred the meat with a couple of spoonfuls of jarred salsa (Pace is good). Also topped with sliced black olives, bc we love the combo of olives and cheese. If you want to avoid the oil, tortillas also soften if you stack them with a damp paper towel and microwave them. Instructions on back of most packages.
My daughter loved it...which is a miracle in itself since she is so picky. Made two types of enchiladas and these went first!
I cook this dish once or twice a month for my family. It's great for entertaining, although a few people have pointed out that it isn't what they would typically expect of an enchilada since there is no red sauce. Once you get the chicken cooked, it goes together super fast. I use a larger 14 oz can of Nature Valley cream of chicken and it works very well. I've done the part where you heat the shells before rolling them a couple times, but it turns out the same if you skip this step, so long as your tortillas are fresh.
Sure wish they would change the classification. This is a good simple recipe. I used 'hot' chopped chilis, full fat mexican cheese blend and needed to cook longer, actually ended up raising oven temp to 375 and then broiling the cheese since I like mine a little bubbly and suntanned.
This is a good recipe, but I did change a little due to ingredients on hand. I used leftover turkey BBQ instead of chicken, sour cream instead of yogurt. Left out the garlic at the recommendation of another reviewer. Did not cook the tortillas first, which still worked fine. I sauteed the onions with a little fresh spinach and heated the whole filling mixture in the skillet before baking to reduce cook time. Very cheesy, but we love cheese. Great for an everyday, comfort-food meal. Will make again.
This is outstanding but I made a lot of changes. I left out the butter (just didn't understand the need for it!) and did not cook the tortillas so that eliminated the canola as well. I added to the mixture: about 2/3 c. of plain fat free sour cream in place of the yogurt, about 1/3 c. black olives, 1 tsp chili powder and 1 tsp chipotle chili powder, and about 1/2 can of black beans. I also reduced the cheese to 1.5 cups instead of 2 for the mix. Also used medium whole wheat tortillas and that took most of the filling so I didn't spread much on the top (I didn't save the cup on the side). I sauteed the onions first (personal preference). I covered the whole thing with a full jar of enchilada sauce and topped with a 1/2 c. of cheese before baking. I liked it with my changes and my husband loved it!
I didn't have time to get the green peppers, so I subbed a whole can of ROTEL, which I actually think I enjoyed more. These were great, but my only issue is the garlic tastes out of place. I was short on time, so I didn't precook the tortillas and it was fine. I'll def leave the garlic out next time, otherwise it's great!
I thought this was very good! It was so creamy, compared to many other enchilada recipes I have tried. I was concerned about the fat in it, so I did not brush oil on the tortillas, and I used non fat yogurt, other than that I made it as directed. Delicous! would make again.
Very good dish! As with previous reviewers I skipped cooking the tortillas and it came out just fine. I found that leftovers were even better the following day. Next time I will prepare them the night before and see how that goes. I might also add some jalapeno or a bigger can of diced peppers. My kids even loved this one! And my husband who turned his nose up when I told him it had yogurt in it, said he never would have known there was no sour cream. He loved it, too.
Love this easy recipe. I've made it 5 times already. I microwave the tortillas to make them soft to reduce work and they still come out spectacular! Reheats well.
Very easy and excellent! It could have been a little hotter, so I will let it cook longer next time. A definite make-again!
I didn't try this recipe yet, but it's very similar to one I make. I don't use butter in my recipe, but instead use fat free sour cream in place of the yogurt and butter in this recipe and it comes out great. The green chilis are what makes the dish fantastic. I like it spicier so I use either a hot version of the green chilis or diced jalepenos. I don't use the garlic or black pepper, instead I use cumin and cilantro. I don't use the oil and I use soft white corn tortillas. You can cut even more fat and calories from this recipe and still have people coming back for seconds.
I thought this was quite tasty. As others mentioned, I did not cook the tortillas before stuffing them and it turned out fine. I also agree with what others have said about adding spinach to the mixture - I will try that next time.
This was very easy to make and everyone in my family loved it - including my 6 year-old daughter. I even shared it with a coworker who cooked authentic Mexican food and she just asked me for the recipe! My only non-light substitution was the cream of chicken soup. I also melted the butter in a skillet and used what was left to warm the tortillas in instead of brushing each with oil. Excellent!
I gave this recipe 3 stars only because it wasnt nearly as spectacular as most cooking light recipes I try - however it was a good solid recipe. I will make this again with minor changes. I didnt use the butter that it called for because my mixture was already pretty moist - I added some cumin and garlic salt, and some diced tomatoes along with the green onions for topping. I served with yellow rice. I didnt saute the onions at first as others suggested because I like the onions to have a little crunch.... but definately saute before if you want them soft. I baked for 30 mins, then added topping and baked for another 15 mins. Overall a solid recipe that you can play with ingredients easily.
One of my favorite enchilada recipes. I have made it twice now, the second time I baked about 35 minutes initially, then topped with cheese, green onions, and cilantro, and baked for 10 minutes. All my dinner guests raved about how good they were! Will make these alot!
I sauteed shrimp in butter and garlic and used it in place of chicken. I also chopped fresh spinach from our garden and added it to the shrimp mixture. I also used whole wheat tortillas. YUM! Next time I'm going to add a few smoked jalapenos to kick it up a notch. Served with fresh spinach/lettuce salad and homemade vinegar and oil dressing. Would be a great company dish, but also will be good for leftovers.
I altered this recipie in the following ways: I sauteed the garlic and onions before adding them into the mix. I didn't have yogurt, so I substitued about 1/4 cup light sour cream and it was fine. I also didn't fry the tortillas, but instead warmed them for a few seconds on each side in a warm skillet then dredging them in enchilada sauce (both sides). I just used a store brand can of plain old enchilada sauce. It added a nice flavor. I also added dried cilantro, although fresh would have been better, but I didn't have it. Finally, rather than spread the rest of the chicken mixture on top, I just topped with cheese and made about 6 extra enchiladas with the extra chicken mixture. They were really good and my husband was very impressed.
I thought this was a good solid recipe but nothing special something I would make again...I do have a similar recipe that is less calories and basically the same thing minus the chicken soup
Very delicious! Family loved it. Will definitely make again. Agree with idea of not toasting tortillas. Doesn't add much, just more work. I added small amount of chopped jalapenos and some chipotle chili powder. Will also saute onions as suggested and bake a little longer. Will also try the cumin. But really very good for everyday meal. Served with Spanish rice.
I found this recipe surprisingly good. I did add some cilantro, since I had it on hand, and it went really well. It was simple to make, fun, and made enough for lots of leftovers. The kids loved it, too. In the future, I may skip the step of heating the tortillas, since I usually don't with enchiladas, and they seem to work fine. I also might add some black beans to the mix for some extra fiber. This will be an excellent addition to our regular rotation.
We loved this dish, it was easy and tasty. I think that maybe next time I might add some chili power and cumin to the filling mixture, but we will definitely fix this again.
This was pretty easy to make but just way too cheesy for us. Will definitely not make again.
This is like something Betty Draper would whip up and call "Mexican food" or that you'd eat in a 1960s school cafeteria.--really disgusting but okay if you think cream soup would be good on enchiladas.
These enchiladas were super good and easy - and kid-friendly! The only things I would change would be to saute the onions for a little while before assembling, because they don't get soft while baking. I also needed to bake a while longer - they didn't hot enough in the 25 minutes recommended in the recipe.