Friday, August 7, 2009

Chicken Enchiladas


aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist....

OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. I added diced fresh jalapenos with the onion at the beginning; consequently, I omitted the pickled jalapenos from the filling. I also added a big tomato (diced) in with the tomato sauce and water to cook down. Finally, I did a mixture of white cheddar and Monterrey jack instead of all cheddar (simply because I had some to use up). I was a little worried about the spiciness when I tasted the sauce by itself, but when mixed with the fillng and cheese it really mellows out.

Seriously, make these ASAP!
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Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, orginally from America's Test Kitchen
  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped
  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper
Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.


244 comments:

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emily said...

These look lovely! Well done!

Karly said...

Ooh, can't wait to try these!

PheMom said...

Your enchiladas look absolutely delicious! I can't wait to try this recipe.

Casey said...

I'm so excited I found this recipe! I can't wait to try it out :)

Katerina said...

Great picture! I just LOVE enchiladas and this recipe is simpler then the one I do, definitely worth trying!

Alta said...

I love to make enchiladas. I prepare my tortillas in another way than you do, but I tend to have issues with them turning kind of mushy under the sauce during the baking process. Saw that you bake yours without the sauce for a while, with the cooking spray. i'm assuming this crisps the tortillas nicely to stand up to the sauce - great idea. Will have to try!

Cathy - wheresmydamnanswer said...

These look so DAMN good cannot wait to try them!!

oneshotbeyond said...

Wow...the look wonderful!!!

Emily said...

Thank you so much for this recipe. I tried it this week and it's wonderful. We can't get good quality Mexican food here in Germany, so I have to make it all myself and this is exactly what I was missing.

Anonymous said...

These just came out of the oven and wow, they are good! We are "spice wimps" so I cut the jalapeno and chili powder amounts in half and it is perfect for us. A big thank you!

Jenny said...

These are the best chicken enchiladas we've ever had. We had them three days ago and my husband is still talking about them! I didn't add the jalapenos because my littles can't handle it yet, but they were still incredible. Thank you so much!

Jenn said...

An absolutely gorgeous photo!

JenHunsaker said...

I made these a couple nights ago. They were delicious! My two-year old and my six-year old ate it! That makes it an absolute success. Thanks.

clstar said...

About to put these in the oven now. I cheated and tasted the filling already. Holy yum! Thanks for posting such a great recipe!

Kelly said...

I made these for my dinner group and everyone loved them! I am making them again for out-of-town company---thanks for the recipe!

Jill said...

These were awesome! Made them tonight for my family and we loved them. Will definitely make these again. Recipe was pretty simple too! Thanks! :)

Anonymous said...

thanks for the recipe - was terrific

Anonymous said...

I made these for Thanksgiving and they were a hit!! I tripled the recipe, made 3 pans and they were all gone by the next day. The sauce is so much better than store bought...worth the little bit of extra effort!

Anonymous said...

Hi there - thanks for the wonderful recipe. I made it exactly to your instructions on Saturday and my husband LOVED them. They were seriously the best enchiladas we ever had! Next time though, I will make more of the sauce, as we couldn't get enough of it. Thanks again!

peasandcues said...

These were delicious, and they'll definitely be made again. Thanks for posting!

23skidoo said...

Great recipe, the whole family loved them. I used flour tortillas and they were very good.

Thanks!

Anonymous said...

Made these tonight for my son & I. Absolutely yummy. Thanks for the recipe.,

Anonymous said...

I made these tonight and they were delicious! Thanks for the recipe

Anonymous said...

these enchiladas are the best I have ever had! You can not go wrong with a Cooks Illustrated recipe.

Anonymous said...

I made these last night and while they were good they somehow came out sweet! I don't know how that could happen with all that chili powder and two jalapenos. I don't know if I'll try making it again I was really disappointed.

JenHunsaker said...

These are the BEST enchiladas EVER! I have made these several times, and every time I finish with dinner, I can't believe how awesome they turn out. Thank you thank you thank you for such a great recipe.

Josie said...

Anonymous,
I'm really sorry they didn't work out. I've made them countless times from my posted recipe, as have many readers. They shouldn't be sweet at all, so I'm not sure what could have happened. I'd definitely try them again - they are worth it!
-Josie

Charlotte said...

these are wonderful, I have made them twice so far and varying the recipe with what is at hand is fun and never seems to fail. Thanks for sharing them!

Krissy said...

Just found your site, we are doing Mexican Christmas with my brother and his wife and I am going to make these. They look FANTASTIC (and easy!).

Krissy said...

Just found your site, we are doing Mexican Christmas with my brother and his wife and I am going to make these. They look FANTASTIC (and easy!).

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Elif Gul said...

Heey!
You blog is being followed from Turkey now :))) I can't wait to make these! I love enchiladas!!!

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Melanie said...

I am generally too lazy to follow instructions that tell me to do things like strain a sauce, but I am so glad I did this time! I had no idea I could make something like that. Also, I love this recipe because all of the ingredients are available in Germany where people think kidney beans are the proper beans for Mexican food. So, thank you for making my belly happy!

Perhaps the anonymous with the sweet issues used a tomato sauce that already had sugar in it? Just a pinch of sugar can make the difference between perfect and way too sweet in a tomato sauce.

David said...

These are not enchiladas. They are entomatadas. Enchilada sauce is made from red chili pods that are dried, stewed, strained, spiced, and then thickened with a roux. There is no tomato involved. I hate to be so technical, but there is an important distinction. If I ordered enchiladas at a restaurant and got this, I would send them back.

sammyr331 said...

I just made this recipe and it was fantastic! I did substitute boneless skinless chicken thighs instead of the chicken breasts, but I just wanted to say Thank You for a great recipe that will definitely turn into a regular at my house!

Mr. Patty said...

Made these tonight...one of my first internet recipes. I got an A+ from my wife and daughters!

Anonymous said...

I thought this was delicious except 3 TBSP of chili powder seemed to be a bit too spicy, even for my boyfriend who likes spicy food. Next time I will make it with maybe 1 or 1 and a half. Otherwise it's awesome. Thanks!

A. Rivera said...

I made the sauce tonight for the second time and love it! Unfortunately I didn't have jalapeno so I subbed in a chipotle in adobo, and I used crushed tomatoes. These subs seemed to work fine!

Anonymous said...

Just used this very nice and straight forward recipe, it went down very well to the point of overeating :)
Thank you for the recipe, this will definitely be added to the regular repertoire ;o)

Awesome!!

Anonymous said...

Made this for dinner last night...absolutely delicious!! Thanks so much for sharing the recipe, it's going to be a regular in my house for a loooooooong time!!

Anonymous said...

Making these for dinner now... They smell amazing, already tried a bit of the sauce and it tastes so much better than store bought! Loving the spiciness. Thanks for a great recipe, will be making them like this from now on.

Melissa said...

i found these on Annie's Eats blog, they are AMAZING! so delicious, they certainly rival those from our local tex mex restaurant! My husband adores them, and they have become my new favourite meal, thanks so much!

Amy said...

Made these for dinner last night and they were absolutely delicious. Looking forward to the leftovers for dinner!

Shelley said...

These really are the best enchilladas. I have made them numerous times now and every time they are delicious. Tonight I have added chipotle for a slight variation.

Anonymous said...

I cannot agree that these are excellent: No so called "enchilada" that has a significant amount of tomato will ever get into my top 100 list, much less 'best ever". However, for a gringo-ized dish, these do appear to be lovely.

Brickhouse Baker said...

Made these tonight for my family and they LOVED it!! (I'm on a diet right now, so I couldn't taste it!! *cry*)I only had crushed tomatoes instead of the sauce, but it turned out fine!! My father, who is a very picky with his enchiladas, couldn't stop eating them!! My mom doesn't like the chicken, but I figure I can just substitute cheese in hers next time with some of the onion mix put aside for her! My brother loved that it was the right amount of spicy!

Excellent recipe! :) Keeping it in my books ;)

Thanks for sharing!!

Anonymous said...

Thanks for the recipe, heres how mine turned out: imgur.com/a/gWAs5 .
Tasted extremely good!

Kelly @ Eat Yourself Skinny said...

These look incredible!! I absolutely adore your blog, new follower!! xoxo

Robyn B said...

They are in my oven right now. The mixture is amazing. Can't wait to try the finished product!!

Anonymous said...

I made these last night for dinner...DELICIOUS! Full of flavor and easy to make. Will definitely save this recipe for the future.

Amy J. and Tiffanie A. said...

These look absolutely DIVINE! OH MY I cannot wait to try this!!

We just started following your blog! We saw you on pinterest!

Love,

http://chickswholovetoeat.blogspot.com/

Pamela N. said...

Josie, these turned out great! We substituted shredded beef and cut out the hot spices for the girls, and they gobbled them down. I also made them in the smaller tortillas so that it was more of a kid-sized portion. Thanks again! :)

Michelle said...

These are very good. I like the kick the jalapenos give. I found it to be a time consuming preparation though so I'm not sure when I will make them again. I followed the recipe to a "t" but they sure didnt look like the picture!

Susan said...

These are in the oven as we speak...delish...easy...budget friendly....Thanks for sharing!

Sheri said...

Hi Josie, I sent you an email. I had to share this recipe, and I put in LOTS of credits and links to your blog. So YUMMY! You have a wonderful blog, full of gorgeous pictures. So glad I found it!

Jessica said...

I made these tonight and my boyfriend said they were "better than any enchilada he has ever had ever" thanks! I found them flaky and tasty and just perfect yum yum yum

Mandi said...

Being that enchiladas are most definitely my favorite food I was really looking forward to these. I made them last night and I am convinced I must have mucked them up somehow. As one other person mentioned, mine were rather sweet as well (I am not a fan of sweet AT ALL). With so many people who absolutely love them I will have to give them a second try another time.

Josie said...

Hi Mandi,
I'm sorry they didn't work out for you. The only thing i can think of is did you use the canned tomato sauce or spaghetti sauce? If you accidentally used pasta sauce, that would make them sweeter. Other than that, I have no idea - they shouldn't be sweet at all!

Cati said...

Well I am making this today, I think I have everything! Can't wait... these look great Thanks for sharing

hcg said...

Oh wow, this got every one going - fascinating input mixed with a good read.

Anonymous said...

These were the BEST home made enchiladas I have ever had. So easy and a hit with my husband. Highly recommend.

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Andrea said...

I'm dying to make enchiladas but am very intimidated by them. these I might have to try.

Julie said...

I made this recently and they seriously are THE BEST enchiladas I've ever made!!! I will definitely be making them again. Thank you!!!

Nicole said...

These were good, but they took FOREVER to make. If I were an experienced cook, I could have probably shaved off some time, but it was almost 2 hours from start to finish. Nothing I've ever eaten is worth 2 hours of my time after work, but they definitely were yummy nonetheless.

Katie Griffin said...

I made these last night - they were amazing! We had some friends over, and they said that they were the best chicken enchiladas that they had ever had, and I agree with them! Absolutely amazing! Thanks! I have started a food blog as well, if you want to check it out - http://inthekitchenwithkatiegriffin.blogspot.com/

Tim C. said...

We had these for our Chrismas Eve meal. They were a hit with everyone! Very nice flavor and they will become a favorite!

Amy said...

Just made these tonight. They were a hit! Thanks for the great recipe!!

Tiffany B. said...

Would it be possible to cook the chicken in a crockpot instead of on the stovetop? Also, is it possible to start with frozen chicken?

Josie said...

Tiffany, I can't really make a recommendation on that since I've never tried it, but it doesn't really take that long on the stovetop. You're already simmering the sauce, so you might as well cook the chicken in there with it, you know? I also don't think I would start with frozen chicken since it would take so much longer for it to cook, and the sauce could therefore cook down too much. Good luck!

Anonymous said...

Made these for dinner tonight and they were a hit.

Dave Cearley said...

I've never had an enchilada with a tomato sauce, but I do like your technique of cooking them for awhile before adding the sauce and cheese. Do you really get that mild crunch of traditional fried tortillas without the fat? Normally we fry ours 30 seconds a side before we roll them.

Dave Cearley said...

One comment, please stick to corn tortillas. Flour tortillas will ruin a perfectly good dish.

Kate said...

These are DELICIOUS! This is my mom's favorite thing ever; she's even having me make them for her birthday instead of going to a restaurant! They take some time to make, but they are totally worth it! I used flour tortillas because that's what I had on hand, and they still came out great. Thank you for the recipe!

Sarah said...

This looks delicious! I would love if you shared this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger with the most "likes", come check it out! :) http://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/

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Anonymous said...

Thanks for the great recipe! I just made these and they were absolutely delicious. :D

Anonymous said...

My first time commenting on anything and this receipt is def worth a comment. Mine actually made 10 my only complaint was I didn't have enough sauce but will correct it next time I make these. Loved!!!!!

Logan Family said...

I made these tonight and they were ok. I think next time I'll double the jalapenos since mine had no spice to it and add more cheese. How do you get the tortillas to not be mushy? I have made dozens of enchilada recipes and can never get an enchilada that is not extremely mushy? I sprayed and cooked but it became mushy after I added the sauce. Oh well.

JenMarie said...

THese look SOOOO GOOOD! I love enchiladas!

Slowly Going Crazy said...

I made these for dinner tonight and they turned out great! First time ever making enchiladas. Only thing different I did was using flour tortillas since I couldn't find corn. they were AWESOME! My three children (6, 4, and 2) even loved them! We put a little bit of sour cream and guac on top.

I also kept a little enchilada sauce and poured it over some leftover plain rice I had and used it as a side! With that and some sweet corn it was a great dinner!

Annie King said...

These were better than any enchiladas I've ever eaten, even from a restaurant. They took awhile to prepare, but totally worth it.

byhillary said...

I made these tonight would you mind if I posted your pic with full credit in my review post ony results?

Josie said...

Sure, Hillary. As long as proper credit is given. thanks!

Susan Andrews said...

I have made these several times now. So delish....as for the girl who's turned out sweet...you have to add salt to taste....everything in the recipe is sweet...onions, tomatoes, jalapenos....it's also good if your chicken is well-seasoned....I love this recipe! Thanks for sharing!

Mary said...

I made this last night and it was a big hit with my husband. He has some sensitivity to spice so we made two batches in the oven - one without the sauce poured over it and one with it. He ended up using some of the reserved sauce when he sat down with his plate but didn't want them drowning in it. They were absolutely delicious and way better than the store bought kind. It was very time intensive so I'll probably reserve this for a weekend dinner but it was great nonetheless.

Anonymous said...

Very disappointed -- this sauce was awful. No one in the family wanted it. Threw it all down the sink. But luckily did not ruin the chicken by placing it in the sauce. I followed the recipe exactly (except for putting the chicken in). I make enchiladas all the time. Just wanted to try a new recipe -- mostly because the picture posted of them looks so good. How can people say this was not sweet? There are 3 tsp of sugar in the recipe. I wish I would have not even put in the sugar. And yes, I checked the tomato sauce -- there was no additional sugar. Guess this Texas girl is used to hot & spicy Mexican food -- not sweet.

Josie said...

Anonymous, I'm sorry they didn't work out for you. This is a good example of tasting as you go and adjusting spices and seasonings according to your taste. I hate that you felt like you couldn't save it, because if the sweetness was the problem, you could have added some cayenne and/or hot sauce. My jalapenos were probably more spicy, since they were home-grown. I don't eat sweet Mexican food either, so I don't want you to think that I and they definitely shouldn't be sweet. I have made these more times than I can count, and have had dozens of people make them with stellar results as well. Using a good quality chile powder also makes a big difference in my opinion. Again, sorry they didn't work out for you!

Anonymous said...

can you plllleeease get on pinterest??? I would love to be able to pin all of these great recipes with the ease of pinterest! thanks

Julie E said...

These enchiladas were wonderful. I made them for dinner over the weekend and my family loved them. I usually hate red sauce, but I'm sold. I'm doing my own post of this recipe and linking back to you on Sunday. :)

Anonymous said...

Found your recipe on Pinterest. I'm making it for the 4th time tonight because our family loves them so much! Yum! Have you ever tried freezing these enchiladas to warm up later? I'm wondering how that would work.

Anonymous said...

Made these the other night and they were great. Really authentic and delicious! A bit time intensive, but definitely worth it.

Josie said...

Anonymous, I have frozen them. I usually freeze the enchiladas and the sauce separately, then when I'm ready to cook, just thaw them out and cook as directed, starting with the 7 min before adding the sauce to let them crisp a little. Hope that makes sense!

Charlotte said...

I've made these in the crock pot successfully. Instead of cooking the sauce separately, I puree all the sauce ingredients (raw) in the food processor, and add the uncooked sauce and the chicken to the crock pot. Add an extra 1/3 cup of water to account for evaporation, and cook 6 hours on low. They're great!

Anonymous said...

Made these tonight followed recipe, except I added black beans and 2 bell pepperS instead of onion, and holly were they ever delicious!

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Suzie said...

Made these tonight. Everyone loved them!! I only used 1 pepper and I am glad I did. They would of been way to spicy for us. I was surprised because we usually love spicy food. My my pepper was hotter than most. Anyways thanks for the recipe!!

Camille said...

These look awesome and will have to try them. About how many does one recipe make ??? I have hungry growing boys and need to make sure they get full.

Camille said...

Oh never mind. I found it makes 12. Making them tonight.

Karen said...

Yum! I wanted to make enchiladas today and am going to use your recipe instead of mine...they sound so delish!

Slice of Southern said...

Yikes these look good! I just saw this pic on PINTEREST Josie, clicked on it...and it's yours!! woohoo! Loving this dish!

Christina said...

I also saw this on Pinterest and made it for dinner tonight. I made a few very minor modifications and my husband and two teenage boys loved it! Thanks for posting this delicious recipe. :-)

Jessica said...

I made this last night it was amazing. Posted about it in my blog and linked back to you! Thanks for the great recipes

Anonymous said...

Hello, is the enchilada sauce suppose to be super Spicey? Because mine is and I only used 1 JalapeƱo.

Josie said...

Spice tolerance is so different from person to person, so I can't really say if it should be "super" spicy. It should have a little bit of a kick, but not be overwhelming. My daughter can eat it with no problem. Spice levels vary dramatically from one pepper to another, so I think it's important to taste a little bite of the jalapeno before you use it to see how spicy it is. As a general rule, smaller jalapenos are spicier than larger ones though.

jennalundemo said...

This is my FAVORITE enchilada recipe!! I have made it several times and it is so easy. It's not hot at all if you cook the peppers with the onions and release the flavors. Just make sure you seed them (unless you want more spice, then leave them in that case). The ONLY change I make to the recipe is adding more tomato sauce - the first time I made it I felt like it needed more to cover the tortillas and add to the filling. Delicious and simple. Thanks for sharing Josie!!

Kreshelle said...

Thanks so much for this recipe! I'm vegan and By replacing the chicken with tempeh and the cheese with Daiya cheese, and the sugar with sucanat, I turned this into one of my all time favorite dinners for my family! With a side of Mexican Black Beans and Rice, this is a hit!!

Anonymous said...

These enchiladas were really good but I will make some changes next time. Mine were not spicy at all (I used two jalapenos) and I found them to be on the sweeter side, as many other users commented. Next time I make these I will omit some of the sugar and add an extra jalapeno or a dash of cayenne pepper. Can't wait to try them again! Thanks for the recipe!

tall66model said...

LOVE Love love .. This was a hit for Girls night. Rave reviews will be making this often!. Instead of using the 2 jalapenos I used 2 Tablespoons of jared sliced jalapenos minced and it added just the right amount of heat.

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Anonymous said...

Did these for a party of 6 - The picture REALLY does these enchiladas justice - They tasted FANTASTIC - There are lots of recipies for these on the internet but I think this is the best - The photo at the top really does the recipe justice. I will definetly be making these again ! Simon, UK

Elle said...

Made these last night and we loved them!!! Thanks for sharing... I'm up to 4 recipes...lol... I'm working on it!

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okcvickig said...

I'm making these tonight. ANY tips for a newbie cook, these seem pretty advance :-/ Excited to give them a try!

Anonymous said...

After finding this recipe and trying it for the first time it is now an entree in my home AT LEAST twice a month (maybe 3 or four!!) My family LOVES it and I'm sure it's gonna be in my recipe book for good now! Thank you so much for sharing!

Samantha said...

I'll be making these AGAIN tonight. It's become a regular dish in our home. Everyone loves them and they're even good as left overs. They really aren't too expensive to make. The only downfall is the amount of time it takes me to make them. 2-3 hours but WELL worth it!

Sanantha said...

Oh and for the readers who say they're too sweet or too spicy, I don't use any sugar, I use a little less chilli powder, and I use canned prechopped jalepenos. They're perfect!

Anonymous said...

For the people that don't like the spice or have young kids a great way to do it is make a mild sauce and add the extra kick to your own filling .. I don't like cilantro but my husband does so I put it in his enchilada and mark it with a toothpick .. same with the extra spice .. some chopped Jalapeno's in some and not others .. works out great ..
For the chicken .. What I do is get a large pack of chicken breasts and add it to a crockpot covered with water or chicken stock the night before .. when you wake up the chicken will almost fall apart on its own .. I freeze in food saver bags at about a cup per bag ..
when I want to make enchiladas its easy because I just take out a few bags let them defrost in the freezer add a bit of enchilada sauce to the chicken with some cheese and it makes for a pretty quick meal
these are great btw .. I love the baking for crispness ..
Thanks for the great recipe !!

Priscilla said...

WOW -- i loved these enchiladas! I am not a huge fan of enchiladas but these are awesome . I used skirt steak instead of chicken and they were just finger lickin good! thanks so much for the recipe . I will definetly be making these again!

The Wife said...

I have made this a few times and it has been wonderful each time. first two times I didn't use the Cumin or the Jalapenos and they still tasted great, the last time I did use those ingredients and it was Delicious! Thank you So much for sharing. Its one of my Husbands favorite dishes now!

Anonymous said...

I have made these twice and I was always a green sauce lover but omg these are my favorite it will made once a week in our house now. They are are so easy and that sauce is a thousands times better then a store bought! Thank you

Shari said...

I made these, they were great. I really don't like enchiladas either, but decided to give these a try. Here's the changes I made: Only used 1 jalepeno, 1 tsp sugar (they were still too sweet next time I won't use any sugar), omitted water, added black beans to the mix and used a can of stewed tomatoes instead of chopped tomatoes, garnished with chopped tomato and green onions.

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Jeanette said...

Oh my god...these were sooo good! I usually follow a recipe exactly the first time I try something, but unfortunately I didn't have all the ingredients so I substituted some things. (I hate it when people write reviews based on their own change in recipe, but I can't pass this one up, sorry!) I didn't have jalapenos (plus, I don't like hot hot food anyway), tomatoes, montery jack cheese, cilantro, or corn tortillas (yikes! that's a lot of the ingredients!). I didn't substitute the jalapenos; I used a can of diced tomatoes instead of fresh tomatoes; I used mozzarella instead of montery jack; i used dried parsley instead of the cilantro (really wish I had this, as cilantro has a pick-me-up flavor); and I used flour tortillas instead of corn tortillas. However......it was delicious, and it makes me all the more excited to get the actual ingredients this recipe calls for! Thanks for sharing!

Jeanette said...

Oh my god...these were sooo good! I usually follow a recipe exactly the first time I try something, but unfortunately I didn't have all the ingredients so I substituted some things. (I hate it when people write reviews based on their own change in recipe, but I can't pass this one up, sorry!) I didn't have jalapenos (plus, I don't like hot hot food anyway), tomatoes, montery jack cheese, cilantro, or corn tortillas (yikes! that's a lot of the ingredients!). I didn't substitute the jalapenos; I used a can of diced tomatoes instead of fresh tomatoes; I used mozzarella instead of montery jack; i used dried parsley instead of the cilantro (really wish I had this, as cilantro has a pick-me-up flavor); and I used flour tortillas instead of corn tortillas. However......it was delicious, and it makes me all the more excited to get the actual ingredients this recipe calls for! Thanks for sharing!

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Lisa said...

My neighbour and I have decided to have a "Pinterest" dinner night every 2nd Sunday. We're both avid Pinners and we both drool over the amazing recipes that we find.

Tonight was our 2nd Pinterest dinner. I made these Chicken Enchiladas! O.M.F.G they were sooo good! I had never eaten an enchilada before, ever... let me tell you that I will from now on! I'll use this recipe too! I also made Smashed Potatoes and my neighbour made Key Lime Cheesecake squares! PERFECT combination!

Thanks so much!

Anonymous said...

Just made these, they were amazing!

Anonymous said...

I have made these 5 times! I'm obsessed!

Hannah said...

Have you ever tried to freeze these? I am making them for a friend and she may need to freeze for later? Success or no? Thanks for posting this amazing recipe--my family loves them!!!

Veselina Zheleva said...

I love all kinds of Enchiladas, but these look so delicious!
Congrats for the great blog!

Anonymous said...

Hmm... while these look delish, I just can't see how these are authentic enchiladas. Perhaps they are better than chain restaurant enchiladas but not an authentic Mexican restaurant because enchilada sauce is chili based not tomato based - perhaps that is why some find the sauce sweet because authentic Mexican cooking will use Mexican chocolate which isn't that sweet not sugar - tomatoes with natural sugar and additional sugar will make the dish sweet for those with sophisticated traditional Mexican palates. I would suggest substituting the tomato sauce and sugar for Las Palmas Enchilada Sauce from your local market.

staceylmstar said...

LOVED this!!! Made it tonight. I used rotesserie chicken and cut the time down. Still turned out fantastic!! Thanks.

Megan said...

Just made these :-) They're in the oven right now! It's taken us a couple hours to make, but I'm sure it will all be worth it!!!

Hillary Harper said...

These are in the oven right now!! Everyone is very excited to try these in my household :) Thank you!

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These were great... I used canned tomatoes instead of fresh as that was what I had on hand. I tasted the sauce before I added the sugar and only used 1 teaspoon. I also used frozen chicken breast and let them simmer on low in the sauce. This is as far as I have gotten. I haven't put the enchiladas together yet. My chicken is still simmering and my tummy is grumbeling.. it smells so good.

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Nealey @ Dixie Caviar said...

Found this recipe through the Callie's Biscuits blog...looks awesome!! (And we know those ladies have good taste.)

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Melissa @ No. 2 Pencil said...

We had these for dinner last night! So good! Thanks for sharing!!!!

Lily Weiner said...

Made these for dinner last night and they were AMAZING! Best enchiladas I have had in a while, thanks for the great recipe!

Anonymous said...

I made these tonight. They weren't BAD but they weren't GREAT either. I should have read the comments beforehand. Next time, I would omit the sugar. Like the others, I found it a little sweet. (I thought it was just me!) They also turned out mushy on the bottom!! I'm not sure why. This was pretty time consuming but I enjoyed it. I will try this again though. Fingers are crossed!

Anonymous said...

I'm making these tonight..I'll let you know how they turn out..if they are anything close to the pic you posted, I'll be happy!...

Anonymous said...

Made these last night and they were outstanding!! Highly recommended:)

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loved this recipe!!! my fiancee loved it as well! thanks for sharing!!!

Anonymous said...

Normally I am a terrible cook...it's kind of a running joke with me and my husband. I made the sauce and tasted it and I thought "darn I screwed up another dish" it didnt taste that great. But I finished the recipe and to my surprise these were AMAZING...turned out great. Thanks for making me into a good cook for my husband for once!

Nicole G. said...

Has anyone tried this recipe with ground beef? My husband isn't a chicken fan.

Josie said...

Nicole,
I've never tried it with ground beef. But if you were to attempt it, I would brown the beef in the pot, then remove it, add the onions, and proceed with the sauce as directed. Then just simmer the sauce for 15 minutes or so since you won't be cooking the chicken in it. Hope that makes sense!

Katelynn & Emma said...

I made these for my family and they were the best I have ever had, even the kids loved them!

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MettaGirl said...

Hi Josie,

I made your enchiladas tonight and I must say they were fantastic! I bing.com "best damn chicken enchiladas" and your recipe came up in the first five.

I did a few things different because, well...I read, reread, reread and still get recipes tangled. Anyway, I cooked the chicken in the finely chopped onions, garlic, and jalapeno as well as cumin and sugar then added broth until the chicken was done; strained the chicken apart from this concoction and added to a simmered tomato sauce with chili powder and more sugar for maybe 10 minutes.

Me and my boyfriend loved them! He, of course, thought there wasn't enough chicken but that is easy to add more for next time I whip these lovely's up!

Thank you for posting!

Cheers,

Angela

Anonymous said...

Ahh...maaa...ZING! These were wonderful! I wish they weren't so time consuming, but definitely worth it! I follwed the recipe exactly, except I omitted the tomato. I did not substitute anything for it and I don't feel it was missing anything at all! Thanks for this recipe!

Anonymous said...

This was truely delicious and amazing but took me about 3 hours to make. It would be helpful to include total prep time in the recipe!

Anonymous said...

P.S. Thanks for the recipe it was a big hit!!!

Anonymous said...

simple ingredients and easy to make. love this dish! does take a little time but is really worth it in the end.

Anonymous said...

These were SOOOOOO good. But i didnt fuss with the straining and all that. I just mixed half the sauce into the chicken and then the other half i poured over the enchiladas before putting them in the over

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Anonymous said...

I am making these for the second time right now...my favorite enchilada recipe I've tried! I've seen a lot of comments about the sauce flavor, but what I like about your recipe is that it's so easy to alter to your own tastes. I make the sauce as is an then play with adding cayenne and black pepper until the heat balances out the sweetness of the sugar and tomatoes. My tortillas always seem to split open despite softening them first, so they don't look as pretty as yours, but overall it is a beautifully messy dish! Easy to make, I'd say 45 minutes prep time with the sauce, tops, if you're using all fresh ingredients.

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Anonymous said...

Thank you so much for this recipe! This is the second time I am making them, and they taste better than what I get in most Mexican restaurants! Love them!

Anonymous said...

I live in Tucson, Az. next to the border, where we have tremendous Mexican food! These enchiladas were time consuming and I didn't enjoy the sweet taste from the sugar. Cooking and resting time alone took 1 hr. 20 min. Chopping,straining, & shredding...all together it took about 3 hours to make this meal. Then there was clean up time...The enchiladas were good, but not worth all the effort. The photo is beautiful!

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Anonymous said...

These are heavenly! Thanks for the recipe. Made them after Thanksgiving & Christmas: used up all of the leftover turkey. Purchased homemade white corn tortillas from a local taquiera, made all the difference in the world.
I don't mind the time it takes to create these enchiladas(but can sympathize with those who find these are labor intensive), I have all the time in the world and they are worth it. Jeanne

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Unknown said...

Just tasting the sauce before baking made my knees get weak. So far, I am very impressed. We will see how picky family likes them. I will LOVE them and don't care for chicken.

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These are heavenly! Thanks for the recipe. Made them after Thanksgiving & Christmas: used up all of the leftover turkey. Purchased homemade white corn tortillas from a local taquiera, made all the difference in the world.

Ct said...

I loved them but I will definitely use less chili powder next time.. I used ancho chili powder so I am not sure if that added an extra kick. Also my tortillas were a little crispy on the ends so I will make sure the next time I will cover every last bit with the sauce. Thanks!

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Anonymous said...

I just made these for dinner tonight and they did take a long time, but they were worth every second! My Husband said they were the BEST thing he's ever put in his mouth.

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