No need to be so rude. Some people like corn, others prefer flour. It's a matter of personal preference.
I've made this twice now. I liked it much better the first time than the second time. I remembered it being pretty good the first time but thought it was bland the second time. I even added part of a jalapeno to the filling the second time. But it turned out i had a mild jalapeno so it didn't help much. I'm guessing the spiciness of the cheese varies from one brand to another and i may have used a milder Jack cheese the 2nd time around. It was easy but I'll probably move on to a different recipe for chicken enchiladas.
I live in Texas and quite a few Tex-Mex restaurants use flour tortillas for their enchiladas. I don't see anything in this recipe that says anything about authenticity. Get a life.
I love chicken enchiladas but not this recipe.....
Wait! Flour tortillas? Oh, heck no! Use corn tortillas, please! And skip the olives and substitute some chopped chilis and a little more cheese on top. Otherwise, the recipe is ok for a fresh, quasi-enchilada-like recipe, but these are nothing like typical enchiladas.
Just cooked these last night for my family! Totally clean plates are the best review for any recipe! They don't like sour cream but literally inhaled these enchiladas!
Super easy to make. I made guacamole and served organic blue chips on the size. yummy dinner.
This is the best chicken enchilada recipe I've ever tried. I did make a few changes, only one cup of cheese in the filling for one. Baked it 25 minutes then put the sour cream/salsa sauce on and the other cup of cheese and baked an additional 15 minutes. Topped with all the goodies. It was soooooooo tasty. Be sure to use the pepper jack cheese in the filling if you like a kick.
An enchilada recipe uses ONLY corn tortillas - these would bascially be burritos!!! Geez, get a clue people!
Yummy, great way to use left over chicken. The sauce made of sour cream mixed with green taco sauce rocks. Family tested and approved, easy to make and presents nicely enough to serve guests.
Made this today for my youth small group of 11th grade girls. They really liked it! I used Rotel tomatoes instead of the green chilies like others did. I also added about 1/4 cup sour cream to the filling. I used green salsa verde instead of taco sauce for the topping. We didn't even add any of the optional toppings, except the Mexican cheese (couldn't find Monterey Jack with peppers). Next time I think I'll try corn tortillas lightly fried instead of flour tortillas, just to make them authentic enchiladas. Very good!
love, love, LOVED these!!!!
Excellent flavor, quick & easy to prepare and zero complaints from the family - can't ask for more than that. I used a rotisserie chicken to speed things up. Will definitely be on the repeat list.
I literally just made this recipe. It was SO good! And so pretty I almost didn't want to eat it! I added a little more cilantro to it and seasoned my chicken with cumin, chili powder and garlic salt. Those were the only tweaks. This was so simple and so quick to put together. It will be added to a regular meal schedule :)
Super easy and tasty! Have also used sharp Cheddar which also worked great. Will definitely make again.
I absolutely love this recipe! The only thing I did different was use red taco sauce instead of green! It was quick easy! I will definitely make it again!
AWESOME!!! I kicked things up a notch and made this recipe 100% Vegan. It was a stellar hit! Here is the pic: https://www.facebook.com/photo.php?fbid=2927584446785&set=a.1211990998021.26212.1776150218&type=3&theater
These are so good! But...beware, if you are watching calories. After entering this recipe into my calorie counter it registered at 797 calories for 1 serving. If however, you are not concerned about that...this is a very tasty and easy recipe. One of my favorites, but I have put it on my "treat" list.
This was a very easy and flavorful recipe. Had leftover filling and used it for nachos with black beans the next day. Also used green enchilada sauce instead of taco sauce.
Love this. Easy. Not to spicey.
I have made these many times for the family and everyone loves them. To save time I use a rotissrie chicken .
AMAZING! These were not the typical greesy, cheesy, restaurant enchiladas. They had more of a fresh spin with all of the chopped veggies on top. My husband and I finished these in 2 days, and I must say he is not a fan of leftovers. I did use enchilada sauce as I could not find green taco sauce, but they were awesome. Definitely making these again. Thanks for the great recipe!
First I coated my chicken with a burrito rub. Then cooked chicken in Olive oil. Added green chili on top. When browned a bit I added chicken broth, not much and Mole approx. a tablespoon. With chili powder and cumin to taste. When chicken is cooked. let set. shred. Then to leftover rice. I sauteed a little green pepper, garlic to taste and approx. 4 oz of green chili peppers in another pan. And added the sauce from sauteed chicken to rice.YUM. Now i;m ready to assemble. I didn't have montray jack so I added quesadilla cheese.Now I'm ready to test. But I have a feeling it will be delicious. Also, to sour cream and taco mixture I added cilantro. This recipe would have been to bland for me.I will top with a enchilada sauce and cheese so enchiladas won't dry out. update will follow.Serve with the rice.
Just made this dish tonight. I thought it was really good however, it needs something. Not enough of a kick to it for me. I will make it again and will read through other posts for some ideas to give it some ummpfh.
These were great. I think the next time I make it though I will tone done the extra topping. While tasty, I think it actually took away from the flavor of the actual enchilada part. Next time I will also add more cheese!
These turned out great! Everyone I've made them for has loved them. I use light sour cream and either wheat or corn tortillas to make it a little healthier. Instead of green taco sauce I used Cholula Chili Lime Hot Sauce - gives it a kick and the flavor is better!
After seeing so many outstanding reviews, I decided to give this recipe a try. I have to say, I was a little disappointed. I expected it to taste a lot like the chicken enchiladas you typically see at Mexican restaurants. It was somewhat flavorful but not as spicy as I would have anticipated. Perhaps it would have been better with a red salsa. The toppings were great, and needed in my opinion. Not sure if I will make again.
This was really good. I am used to the red sauce enchiladas so this was a bit different but very good. There are so many different flavors mixed together which was my favorite thing about this recipe because not a single flavor overpowered another. I will be putting this in our permanent recipe box.
This was great, and extremely filling! I could only eat one (large) enchilada. My parents loved theirs. My boyfriend and I made it again the week later and used white corn tortillas, which i actually preferred! I used a rotisserie chicken from the grocery story both times, which made it much less time-consuming.
these are sooo good !!!!! i add a some hot salsa to my chicken while its cooking and also use extra cheese !!
This was superb! I substituted a can of Rotel tomates with lime & cilanto instead of the green taco sauce. I also added a pkt of taco mix to the chicken to give it more of a kick while cooking it. When it was done I then topped it with pico de gallo, sour cream, olives, cilantro, avacado & green scallions. It looked just as good as it tasted. I served it with a side of mexican rice & it was a huge hit!
My FAVORITE thing to make--so delicious! I use a rotisserie chicken from the deli to save time, and whole wheat tortillas to make it a little bit more healthy. Delicious!!!
For me anything this easy and this tasty deserves 5 stars! It's not always easy to please a 4 yr. old and a 6 yr. old while also making something that my husband and I will enjoy. The only change I made was to add a bit more sour cream into the chicken mixture before placing them in the tortilla shells. I probably added about 3/4 cups of sour cream. I also used light sour cream, just as good in my opinion. Enjoy! We will definitely enjoy these again!
I made this for the first time this weekend, and it went down very well with my husband. My score for it is relatively low, though, because I could not follow the recipe as is (I live in Greece) and had to make adaptations: 1) Not having access to Monterey Jack cheese with peppers, I sauteed my chicken with garlic, peppers, and onions first and seasoned this mixture with cumin, cilantro, and cayenne. 2) I used plain Greek yogurt as a substitute for the sour cream. The final product was very flavorful. Will use this recipe again.
This is an awesome recipe. Definitely will make again! Easily adaptable to substituting beef, pork,or fish, too! I also used lowfat sour cream and 2% Monterey Jack for a lighter version and it was both filling and delicious! Browned chicken with sauteed onions, red & green peppers and garlic before roasting in oven to keep the chicken moist.
These were very good, fast, and easy! The tortillas get a little crispy, but I like them that way so does the family. I will throw these into the rotation. Served with some spanish rice and a salad. Yummy!
Really great receipe. Followed other reviews and added rotel with the chicken. Baked for 15 min then added a little of the green taco sauce and 1/2 of the cheese on top. Can be spicy if you use pepper jack cheese.
Made these last night and we were thrilled with the results. Grilled and shredded 3 large chicken breasts and topped with homemade pico de gallo and chipotle grilled corn. I make a paste of 2-3 canned chipotle peppers and rub it on corn on the cob... grill and then when cool, remove kernels from cob. I love the sweet/spicy combo and use it in tacos, salads, and more. I intended to add the corn to the chicken mixture but forgot I had it until the end so I topped the dish with it.
Very good and easy to make. I didn't put the sour cream/salsa on top, let people add it themselves. I feel plain chicken is, well, too plain, so I cooked mine in chili powder, garlic, onion powder, cayenne, and lime juice. Served with monterey jack, corn, and red pepper risotto.
I'd make it again. I mixed chopped onion in with the chicken and also some Goya cilantro base. Saved some cheese to sprinkle on top after baking. Liked the crispness of the tortilla. Served it with a tossed salad.
Made this last night and my husband gave it his five star rating--"don't lose this recipe!" I did make a few changes--couldn't find green taco sauce but I did find green enchilada sauce. I added half the can (approx. 15 oz can) to the chicken mixture before baking then served the rest as a topping. Also served plain sour cream because I was running out. It was really yummy!
I made this for dinner last night and it was great the only thing i changed was instead of using just chilis i bought a can of Rotel Tomatoes with green chilis and it was perfect will be making this again for sure.
This was delicious, but I substituted corn tortillas for flour and it made that much better!
Made this recipe last night and it was fabulous! Definitely a keeper and we will make it again. Used the Monterey Jack cheese with jalepenos and it was pretty spicy. We love spice, but you might use something else if you don't care for things too spicy.
My husband & I loved this recipe & I will definitely make it again. I cooked and shredded chicken breasts, used low fat cheese and sour cream and heart healthy tortillas. Used dried cilantro instead of fresh. Also could not find green taco sauce, so I used red. This recipe is very easy to customize for people who like less spicy food. Used green chiles, grape tomatoes, black olives and lettuce for toppings. Fantastic, easy and healthy!
I had friends over for dinner and had never made this recipe before and it was a HIT! The simplicity of the dish is divine and the enchiladas come out nice and crispy! Try it!
Super delicious rave reviews from all family members. Preparation takes very little time. Like other members I also put the toppings on the side and let everyone dress their enchiladas as they desired. When I cooked the chicken I added some taco seasoning to it. I could not find green taco sauce, so I mixed Herdez green salsa with the sour cream instead. FABULOUS!
The chicken is very bland. I used corn tortillas, so perhaps it was my fault that the tortillas were so hard. The sauce was good, though!
My family came in from out of town and I cooked this. It was so delicious! We added a can of Rotel and extra sour cream to make more sauce. I also recommend using a little more cheese to sprinkle on top the last 5 minutes of it baking. We will definitely be making this again!
Excellent...we loved this meal and would serve it to guests. Not only was it delicious, but it was easy to make. I served the toppings on the side so people could choose which ones they wanted. I also used red taco sauce since I could not find the green sauce.
This recipe is so amazing that even if you aren't a great cook, everyone will think you are! It has that gourmet aesthetic appeal and tastes delicious! Great for when you are having guests and you want to impress!
Easy to make and delicious. Served with Mexican Layered Salad and my grown children loved it. I served the enchiladas plain with toppings presented separately so they could customize. I added tomatoe salsa as an optional topping. They were sceptical of green taco sauce mixed with sour cream, but really loved it. Will definitely make again.
Fabulous recipe, easy to assemble, and just as good if not better than similar dishes at mexican restaurants. Would definitely make for guests. Serve with Easy Corn Casserole recipe from Cooking Light.
I made this recipe last night and it was wonderful! We used whole wheat plus tortillas. We also used left over turkey. Just great taste and right amount of heat. Thank you so much!
Excellant. I added 2 jalapenos to spice it up.