This has been in my box for months and I finally made them yesterday. It is a good recipe in many respects. However, for the time it takes it doesn’t deliver enough on flavor. I followed others’ advice and did the chicken in the crock with taco seasoning and with a 1/4 cup of jarred jalapenos in juice to up the flavor of the chicken which was excellent advice.
When simmering the chicken in the skillet, I replaced the water with a 16 oz jar of fire-roasted salsa and tossed in a can of corn for color and texture. Given the amount of work that goes into it, we were expecting some knock-your-socks-off Mexican flavor. Even with the onions, the chilies, all the seasonings, the salsa and the enchilada sauce, we all found it a little bland. It was pleasant and I’m sure kids and those who don’t like spice/heat would love it. But if you’re looking for a good solid spicy enchilada, you’ll probably be a bit disappointed.
These were incredible! The only change I made was to leave out the green onions with the chicken mixture. They already had onions in them, so I figured adding them on top was good enough–and it was! Also, I made my own enchilada sauce (given 5 stars on this site). This dish was a huge hit, and will definitely be my “go-to” enchilada recipe.
I give it 5 stars for ingredients but honestly think you are going through too much trouble. I make a casserole instead of rolling out enchiladas since that adds more work AND if you do it casserole style, you get more servings out of it. It tastes INCREDIBLY authentic this way as well.
The only ingredients I choose to use that are different is I omit the medium onion and olives and use corn tortillas instead of flour. Here’s how I do it. I boil and shred the chicken and add it to all of the other ingredients into a bowl including half of the cheese and 1/4 enchilada sauce and mix together to make a “mix.” Take your casserole dish and coat the bottom of it with some enchilada sauce and set aside. I then scorch each tortilla one by one in a skillet on medium heat for with a little oil for 10 seconds or until soft and layer the bottom of a casserole dish
. Take the mixture, spread over the tortillas evenly and sprinkle with cheese. Keep layering until you get to the top, cover with remaining green sauce and sprinkle with remaining cheese. Cover dish with foil and pop into the oven! 25-30 minutes later you uncover and let it bake for about 5 more minutes to set. THE END!
Ingredients:
2 pounds skinless, boneless chicken breast meat – cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
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Very good! I made a lower fat version by using non-fat sour cream and reduced fat cream of chicken soup. Also, I added some salsa, extra lime juice, and garlic powder to the soup/sour cream mixture. I like mine extra saucy so I also made sure to double the soup/sour cream mixture. Yum!
The enchilada filling was outstanding!!! But, make sure you use a good enchilada sauce, otherwise it will overpower the delicate chicken flavors. All in all, a great dish! UPDATE: I made just the filling (without the sour cream/cream of chicken soup/chili powder) for burritos, and they were AMAZING!!! Quick way to get the great flavor of this dish without having to go through all the steps of enchiladas.
Really, really good! You may THINK you don’t have enough liquid while the mixture is simmering, but you will be wrong. These were addictive. Hint: If you want to save time, you can pick apart a rotisserie chicken instead of shredding breasts, but shredding the meat really isn’t as time-consuming as I thought it would be (about 10 minutes). I also used double the enchilada sauce because I like to have extra, that was personal preference.
Very good recipe – I would suggest grilling the chicken breasts on the gas grill instead of poaching them to give them a deeper flavor. I also added about 1/2 teaspoon of ground cumin and 1/2 cup of salsa to the chicken mixture to take it up a notch. If you have a gas stove, place the tortillas on the burner of the stove for about 20 seconds to gently char them before filling and rolling them.
This was incredible…everyone loved it! Oh, and I realized when I got home from the store that I forgot cream of chicken soup….so I consulted the interwebs and ended up with a great recipe to remedy that exact problem: I put three tablespoons of butter in a small pan, let it get nice and hot, whisked into it one or one and a half tablespoons of flour until it formed a nice roux….then I whisked in a half cup of chicken broth and a half cup of milk…and this made, to my surprise…an EXACT replica (except better) of campbells cream of chicken soup. It was so good, that I can honestly say I will quickly whip that together any time I find a recipe that calls for cream of chicken soup. These enchiladas were super, super good. I LOVE enchiladas and these totally hit the spot and were exactly what you think of in your head, when you say to yourself “man, I’d love some enchiladas!”…GO FOR IT!
This was very good, as is. But with a few minor changes, you can make this in a LOT less time (and less dishes!). As another reviewer mentioned, I placed the frozen chicken breasts in a crock pot on low with chili powder, onion, taco seasoning, garlic powder and onion powder. That evening I shredded the chicken inside the crock pot in under 2 minutes, added the green chilies, and lime juice. In a separate bowl I mixed the cream of chicken, sour cream and more chili powder. I omitted the butter all together saving calories, and it won’t be missed.
Then I layered half the cream sauce on the bottom of the 9×13 inch pan and mixed the rest into the chicken mixture still in the crock pot. Then I placed a layer of tortillas (I used corn) in the pan, followed by the entire chicken mixture, cheese, another layer of tortillas, enchilada sauce, cheese, and olives. Prep time for the entire meal was 10 minutes. Trust me, you won’t be disappointed! Next time I will use green enchilada sauce (personal preference for chicken.)
These are without a doubt THE BEST Chicken Enchiladas I have ever eaten.It makes a HUGE batch. My only suggestion is to keep the breasts whole while simmering in water (it makes them easier to shred).This is the only enchilada recipe I will ever use .
Ingredients:
2 pounds skinless, boneless chicken breast meat – cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives .
Directions:
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
source:allrecipes.com