Angela's Awesome Enchiladas Recipe
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
Loved this, and so did my entire family. Like another reviewer, I cooked my chicken breasts in the slow cooker (I used some all-purpose seasoning, an onion and 8 cloves of garlic, then shredded the chicken and saved the broth for another recipe). I subbed the sour cream for fat free plain yogurt, which was a great move! The sauce was AMAZING and my brother in law said it was his favorite dish I'd made... and he doesn't throw around compliments. I kept all the ingredients separate until 30 minutes before time to eat, so they never got mushy. I also did this for leftovers... I only cooked what we were about to eat, since the #1 complaint around here about enchiladas is the sogginess. Oh, I also made my own enchilada sauce (Red Enchilada Sauce off this site, but I added a little sugar and that helped the flavors come together somehow). Delicious!
This is a great recipe. I changed it a little bit. I cooked and marinated the chicken in a homemade salsa for 24hrs. I omitted the packaged taco seasoning. I also used a mixture of cheeses. Very good!
These were amazing, I did cook my chicken breast in the crockpot with 1/2 the taco seasoning so all I had to do was mix it all together when I got home. I also used 1 can soup and 1 cup sour cream because I didnt want it to be to soupy. I used corn tortillas so they wouldnt be mushy and extra chili powder because we like spicy! Served with "spanish rice I " from this site and garnished with lettuce and sour cream. My husband and 14 yr old went nuts over them! This is a really great recipe!!
These were awesome! My husband and I both loved them. We used light ingredients where possible to keep the fat/calorie levels in check (98% fat free soup/lower calorie tortillas/skim milk cheese/light sour cream) and I did bake the chicken instead of boiling it but otherwise made the recipe exactly as called for. We used Old El Paso Hot Enchilada sauce and it really gave it a nice kick. This recipe is perfect and we will make it many more times!
Good, I would make again.
I really liked this recipe, I'm not one to cook a lot of Mexican but wanted to switch it up a bit. I have a few family members who love Mexican and they pronounced this better than their favorite Mexican restaurants. I thought the preparation was easy, and the ingredients were straight forward. Don't get discouraged by the multiple steps - it ended up being a very simple process that looked more complicated. on paper than it was in reality. The only change I would make is to find a good recipe for enchilada sauce, canned lacked in flavor and punch - it worked but homemade sauce would pull this together for me.