Chicken Enchiladas

Replace the basil with cumin if you want more authentic flavor! And if you need more sauce just add chicken broth to your last bit of sauce, it will stretch it out well.

• At home cooking away...

• California

• 11/8/2020

I love Bon Appetite and Epicurious, and I love most of the recipes I find here, But I don't come to THIS site to see one of the ingredients listed as "bottle enchilada sauce". There are plenty of other recipe sites on the net that start with a can of Cream of Mushroom soup, and I'd hoped for better here.

• Corvidael

• 3/5/2016

Yuck...... I have other recipes to have as a go to. This is not it.

• BethAlane

• Carson City, NV

• 5/13/2014

I don't think I've ever made enchiladas before, but this definitely will go into our regular rotation. I used Trader Joe's sauce as recommended by others here. Besides adding chicken to onion mixture before stuffing, I pretty much followed recipe, though I did cut down some on the cheese. Oh - and no sour cream. Frijoles refritos and salad w/avocado & tomato on the side. Terrific dinner. The only thing I'll try next time is making my own sauce - I try to eliminate processed foods and don't really like the length of TJs sauce ingredient list.

• andie1024

• San Rafael, CA

• 5/14/2013

This was my first time making enchiladas, and they turned out well. I used some leftover chicken that I had previously cooked in slow cooker with salsa, and it was perfect. I did add a little cumin to the chicken, and I did add the onion and pepper mixture directly to the chicken. This made the stuffing process easier. I also only used about 2 cups of the enchilada sauce. My mother-in-law, who abhors Mexican food, went back for seconds!

• kkgalli

• Cinnaminson, NJ

• 5/5/2013

I felt this was about 3 1/2 folks, really good but not quite exceptional. I used leftover turkey from Thanksgiving and it worked fine. The key is the enchilada sauce and I followed another reviewer's recommendation and used Trader Joe's sauce, a very good choice. I also chopped up a jalapeno and added it to the green pepper and onion. I only used 24 oz, of sauce, which seemed about right It's not hard, but it does take some time to assemble. Served it with guacamole instead of sour cream and refried beans.

• swiftlizard

• danville, ca

• 12/4/2012

This was a very good recipe. I added diced green chilies and cilantro to the onion mix for a little more flavor. Will definitely make again.

• Anonymous

• Buellton

• 6/5/2011

I thought this recipe was ok. Nothing special. Make sure and buy the right enchilada sauce. The one that we got was kinda bitter and we didn't really like it too much. Other than that, the recipe is ok. Hard to screw up.

• TimmyTutone

• Wichita

• 2/4/2011

I make this all of the time - I use a store-bought rotisserie chicken and it is a fairly easy dish. Always gets great reviews.

• Anonymous

• Kansas City

• 2/23/2010

Although this recipe is relatively easy to prepare, it is missing what I feel to be traditional Mexican flavors. To that end, I added one diced jalepeno pepper, cumin to tase, and dried cilantro (omitting the basil and oregano). Additionally, I added three tablespoons of chocolate mole to the sauce for added depth. I was quite satisfied with the results of these changes.

• mbjordan

• 7/26/2009

I made these last night for my husband who'd been craving enchiladas. They were a big hit! I used chicken thighs because they were on sale, cooked them in a skillet on the stovetop, then used some of the rendered fat in exchange for the vegetable oil used to cook the onions, (I omitted the green pepper). Combining the chicken with the onion mixture before filling the tortillas simplefied things and ensured that it would all be evenly doled out. I whipped together the oft- referred-to Emeril's sauce recipe; very easy and much better than store- bought. I also opted to dip the tortillas in the sauce which many reviewers recommended; messy but worthwhile.

• Anonymous

• Boylston, MA

• 4/29/2009

Las Palmas canned sauce is very good. I don't fry my tortillas. I take a stack and wrap them in moistened paper towels then wrap that in a tea towel. I microwave it for a minute or two until soft and pliant. Working quickly, I finish the recipe. It saves time and calories.

• jorlandi

• Annapolis, Maryland

• 3/9/2009

I make this all the time and get rave reviews each time. Pretty easy to make when using rotisserie chicken from grocery store.

• WendyLWright

• 1/9/2009

I agree with the reviewer who said that this dish hinges upon good enchilada sauce. Here in Seattle we are pretty lacking in Mexican ingredients (especially compared to when I lived in Los Angeles) so I used Las Palmas brand enchilada sauce. It was that or La Victoria. I am going to keep an eye out for good canned Enchilada sauce (or make my own). The result was good but not great. I agree with others that adding a japapeno to the saute would kick it up. Also, I was lazy so made it into a layered casserole instead of rolling up enchiladas. I liked this alot - much faster!

• Anonymous

• Seattle

• 12/27/2008

My husband and I love these enchiladas. We like them extra spicy so always use Hot enchilada sauce and add a diced jalapeno or two to the onion and pepper saute. Sour cream is a must to serve with!!!

• Anonymous

• Centerville, GA

• 8/29/2008