Chicken Enchiladas Recipe (2024)

Im too lazy to bother rolling so I just stack them. Tortilla on the bottom, filling, tortilla, sauce, cheese, and bake.

Chiles Poblanos, never green bell peppers.

I have made enchiladas like this numerous times, and they are delicious. I would make one recommendation. If making ahead or to freeze, dip each tortilla into the sauce, roll up, and place in dish as instructed. Then, keep the remaining sauce separate and pour it on and top with cheese just prior to cooking. Otherwise, the sauce soaks into the tortillas to the point of causing the final product to be very dry.

Family tradition is to make these these Thanksgiving weekend with left-over turkey. They are a nice break from the typical Thanksgiving leftovers and they freeze beautifully.

This is a fantastic recipe. Flavors are balanced in the sauce. (not too much cumin!!!) I used Mennonite or Chihuahua cheese. Fantastic as all Rick Martinez recipes, clearly explained, accurate, and delicious!

We are very fond of Trader Joe's bottled enchilada sauce. As an alternative serving garnish, try a daub of sour cream or a drizzle of Mexican creama and a few slices of ripe avocado.

I made this except used shredded zucchini and potatoes with the chicken as filling. It was really good. I roasted some chicken tenderloins. Followed the recipe other than that.

So easy and satisfying! The partial cooking of the tortillas is crucial to both taste and texture. We used Hatch brand medium red enchilada sauce and added some canned jalapeños, celery and extra garlic to the vegetables. A rougher chop results in a pleasant chunkiness. Olé!

I stack the tortillas, and omit Step 1. Been doing it this way for years. The tortillas don't fall apart.

You can turn this into a vegetarian recipe by substituting black beans or refried pinto beans for the chicken. If you like beans, it is just as delicious as with the chicken.

Delicious! Don’t worry if all you have are the 4 inch tortillas, just prep 20 instead of 12. I also double decker stacked in my smaller casserole dish. It all worked out tastily, albeit it took me an hour or so to make this. Worth it!

Add shredded cheese and salsa to the chicken and then roll it in a flour tortilla (I hate corn ones). Otherwise the recipe looks good.

Ms. Chapman - Sure, enchiladas and burritos can have similar insides, but if it's rolled up in a corn tortilla, it's not a burrito.

A trick I learned from a Texan. You don't need to individually roll the enchiladas. You can layer with them or cut them into strips and mix into a casserole.

I used a can of Trader Joe’s fire roasted tomatoes with green chilies instead of fresh tomatoes and peppers to save time.

A-mazing! The whole family loved this dinner! I took the advice of another member and stacked the layer instead of rolling. This one is definitely a keeper!

I made this exactly as directed, including the homemade enchilada sauce, and it was fantastic. The only thing I would do differently when, not if, I make this again would be to wait to pour the enchilada sauce over the top until it's ready to go in the oven. I made it a few hours ahead of baking it off and think waiting on the sauce would have been better. Fortunately, the direction on slightly crisping up the tortillas saved it from getting too mushy.

FYI, if you are looking for fresh pablano peppers in California markets, they are going to be labeled "pasilla peppers."

From another recipe: "stacked tortillas rather than rolled, is known in Sonora as “enchiladas chatas,” flat enchiladas"

The store was out of rotisserie chicken and Bell & Evans drumsticks were on super-duper sale, so I roasted a bunch of them and used that for the chicken. It was really more delicious, even though it was an extra step. Consider it if you have the time.

Took almost 90 minutes to do with my partner toasting tortillas while I chopped.

Nice, basic recipe. For ease, I used a can of Rotel instead of chopped tomatoes and peppers. 12oz of cheese is too much. I recommend 8oz max. Scatter top with jarred, sliced jalapeños. The right (for your taste buds) enchilada sauce is critical. Experiment! Put your own spin on this recipe to make it perfect for your family/group.

These are just like the recipe my Mexican mother gave me. Exactly, so I will correct this recipe and say that one should never ever ever put raw onions in enchiladas. Fry up the onions in a pan before you add the onions to the enchiladas. My mother loved me dearly and while I absolutely love onions, raw onions in this dish nearly “killed” me. :)

Love this dish! We have made a version of it for years and it always goes over well. We just set up the crock pot with 2-3 chicken breasts and some chicken stock, and a few hours later we stir in a few ounces of cream cheese to give the chicken a nice, rich flavor. Then we shorten prep time by using fresh (not canned) pico de gallo, and adding black beans in the enchilada.

I added black beans and spinach! (No peppers)

To emphasize the Davebarnes note from last fall - never, never, EVER substitute green bell peppers (blegh) for poblanos in a Mexican recipe. Green bells may have their place ( ¯\_(ツ)_/¯?) but not here.

I make this often, using Hatch green enchilada sauce, sliced black olives and rotisserie chicken, plus a couple slices of water chestnuts get rolled into each enchilada.

I skipped the salt, except that I made guacamole that uses a drop of salt. This was never going to live to be wrapped up, we're scarfing it down! It occurs to me that I can use any protein: beans, ground turkey. shrimp or pork come to mind. It was a joy to see that my husband really enjoyed them as I have never made them before.

I love this recipe, I made one half of the recipe, next time I’ll cover while baking to prevent the enchiladas from drying out.

Really good, fun to make. I usually do a half recipe, enough for dinner lunch.