I love this recipe and have made it many times. It's a crowd favorite. In a pinch, I use rotisserie chicken.
This was a great recipe!!
Good flavor, but I wouldn't make it again.... It didn't look appetizing and the leftovers were soggy.
I make this New Mexico (casserole) style because it is less work than rolling the enchiladas: Put a layer of corn tortillas in your baking pan. Layer on the chicken/onion/cheese mixture. Add another layer of corn tortillas. Cover with sauce.
I love this recipe. Relatively easy to prepare, and easy to change up. I have made this with fresh tomatillos, red enchilada sauce in equivalent quantity, flour and corn tortillas. I saute onions before adding to chicken and cheese stuffing mix. Always a family pleaser.
This is a really good recipe. My husband and I grew up in mexican families with lots of greasy enchiladas. We try to feed our kids better. This recipe is not traditional, but it is yummy. The only thing I changed was the chopped onion, I sauted it in a pan and waited for them to cool before adding it to the meat mixture.
I used leftover turkey from Christmas dinner which I added to approx 1 cup of sauted onions (in olive oil). The rest of the sauce/recipe I followed completely, but did bake approx 10 min longer uncovered to set the sauce more. Very easy when using leftovers. If you can find a "homemade" style corn tortillas, the need to moisten ahead is not necessary, they roll and cook much better than the drier mass produced brands.
Excellent recipe! I made a few changes and used flour tortillas instead of corn because I prefer them. Also used Mission Salsa Verde. Took other people's advice and sauteed onion first also added a tsp cumin and used one whole egg instead of the egg substitute. Wondering how well they will freeze.
We were really disappointed, esp. since so many people gave this high marks. We found it to be very bland. Much better is the green-chile chicken casserole from Nov. 2003. We've made that one a number of times, but wanted to try something new. Very disappointing. It has potential in that I'm sure it can be doctored up, but I think we'll just stick with the other recipe or try something different next time.
My whole family loves this dish. It is great the next day as well. As far as bland goes--I substitute a jar of Frontera Grill Tomatillo salsa for the canned and it makes it so much better. Also, there are jalapenos in it so you can omit the green chiles. I do add a tsp. of cumin as well.
The dish was great. I have made it several times and will continue to use this recipe as my standard chicken enchilada recipe. Just to make it easier, use rotisserie chicken- it takes half the time. I usually top with extra green chile sauce. Definitely a winner!
Yum, I will definitely make this again. I liked that the tortillas came out soft and a little gooey. The sauce was delicious. I also couldn't find canned tomatillos so I bought a handful of whole ones. I used skim milk instead of 2% and one egg instead of egg substitute. I could only find 8 inch corn tortillas so I made 6 enchiladas instead of 8. I used skinless boneless chicken breasts instead of bone on. I served this with Spanish rice, which was fine, but the enchiladas were the real hit.
Agree that this recipe needs some spice. Prepared it for a dinner party of 8, had no idea that it would be so time-consuming, but liked it better than other "enchilada" cooking light recipes. Store didn't have canned tomatillos, so used fresh (1 lb. for 11 oz.). Had difficulty frying corn tortillas, perhaps used too much water, did them in the microwave for 15 sec. with a wet paper towel on top. Not everyone liked sourcream on top. (didn't make a whole lot of taste difference). Next time will try cumin and garlic as others have suggested. Not greasy at all.
This recipe has potential, but is a bit bland. Not sure what it needs: cumin, chili powder, garlic. Needs some heat for sure. Any ideas?
Frozen chopped green chili (Bueno is a favorite) is a great improvement over canned green chili.