Servings Per Recipe: 6
Amount Per Serving
Calories: 619
Total Fat: 27.1gCholesterol: 60mgSodium: 1459mgTotal Carbs: 66.8g Dietary Fiber: 4.1gProtein: 26.1g
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Reviewed on Dec. 2, 2003 by MARIAN 
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortillas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes. Was this review helpful? [ YES ] 296 users found this review helpful I would say that this recipe, as published, is an excellent basic one and quite adaptable. It...
Reviewed on Dec. 2, 2003 by Jenny OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have ever eaten.This is what I did for those who like suggestions and tips: Taking heed of the advise of other users, I planned on making more sauce from the beginning. So I used a package of boneless/skinless Chicken thighs (dark meat for more flavor) and one large bone-in split chicken breast. I coated all with Fajita seasoning, garlic powder, onion powder, paprika, salt and pepper. Then I browned them along with chopped white onions in a pan in a little bit of olive oil on each side, added some water and chicken bullion to the pan, and cooked them until done. I then cut them up (careful to remove all bones from breast) and used that for the meat filling. I also added the onions that cooked with the chicken to the mix. As for the sauce: I dbl'd all ingrediants. I used two cans of soup one was crm chick/crm shroom combined and one was just crm shrooms. I also added 2 cans of mushrooms pieces, and an extra can of chili's. That was about all of the changes I made, except in addition to cheddar cheese, I also added a shredded white cheese on top (Monterey-jack works well, but I used an authentic Mexican variety that can be found in Texas). The sauce was enough to make about 9-10 enchiladas, each amply stuffed. EXCELLENT! (I also used fresh made tortilla's that you can find in some grocery stores, but not sure if that had any impact or not.) I cannot wait to make these AGAIN!!! Was this review helpful? [ YES ] 112 users found this review helpful OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have...
Reviewed on Apr. 27, 2003 by SUSANLEE THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken from the grocery store for the chicken filling (a little more expensive, but well worth it), CORN tortillas instead of flour (I think enchiladas are technically supposed to be made with the corn tortillas), and for the sauce, instead of adding the 1/4 cup milk, I substituted a half a can of “Ortega’s” red enchilada sauce. This was key, if you ask me! THIS WAS SOOO GOOD!!!! Thank you, Steph!! Was this review helpful? [ YES ] 103 users found this review helpful THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well,...
