*UPDATED 8/22/12*
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. :) Enjoy the recipe!
1. This recipe calls for diced green chilies. Don't let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)
These look so good! I found you from Pinterest :) http://pinterest.com/pin/175218241722001607/
ReplyDeleteThese look so good. I was planning on making enchiladas tonight.... might have to alter my recipe a bit now!
ReplyDeleteI found you from Pinterest as well. I am going to make this tonight! I was wondering how to make chicken more interesting. Thanks!
ReplyDeleteYum!!!!!!
ReplyDeleteI make a chicken enchilada recipe almost like this except I saute chopped onions and add them to the chicken and cheese in the tortillas.
ReplyDeletefound this through pinterest! Looks yummy! These ingredients are going on my next shopping list! :)
ReplyDeleteI wanted to post again saying that I made these tonight and they were SO SO SO SO good. My husband literally shoveled them into his mouth and kept complementing me! I added a little bit of chili powder to the chicken mixture and added garlic powder, onion powder, black pepper, and dried cilantro to the cream mixture which made it extra yummy! (I'm a spice-aholic!) Thanks so much!
ReplyDeletelove your editions - cannot wait to try!
DeleteGood to know!!! Thanks for sharing!
DeleteI will be adding cumin to the chicken. I will also be adding sauteed onions and tomatillos to the sauce and then using a stick blender to make it all smooth. =D
DeleteOMG this looks so yummy! I know what I'm gonna do with leftover turkey after Thanksgiving. YUM!
ReplyDeleteThis is the EXACT recipe from the Foodgawker site. And yes, these enchiladas rock. I recommend extra green chile.
ReplyDeleteI found this on pinterest as well. Going to make tomorrow for my 92 year old Grandma.
ReplyDeleteDid you use flour or corn tortillas? Can't wait to make these!
ReplyDeleteI'd personally recommend flour.
DeleteWe use corn, but I have used flour too! Both work try each, see which each person in the house prefer,same with sauces, white or red, it is a split 2/2 about which is best!
DeleteI was wondering the same thing. Enchiladas are traditionally corn, but it doesn't specify.
ReplyDeleteSoft Taco Shells = smaller flour tortillas - flour is usually sold by what it is used for (smaller for tacos - larger for burritos) the smaller packages say white flour - tacos or burrito size - the burrito ones are like three times bigger than anyone's head - so those would not be ideal! I am going to try flour and possibly switch back over to corn - hubby is Mexican so we will see what he says!
DeleteThese ARE the absolute best enchiladas ever. I make a pan of these every week and hoard them for myself.
ReplyDeleteI found these on Pinterest, made them last night. Hubs and I LOVE them. Easy, flavorful, yummy!
ReplyDeleteThese sound delish! I'm going to add onions and some sour cream inside the enchiladas and make the rest according to this recipe. Can't wait. Making these babies tonight!
ReplyDeleteFound you via Pinterest! These look MOUTH WATERING! OY!
ReplyDeleteHonestly, best Enchiladas I've had in a long time! I love Mexican food and this is just the BEST. The sour cream turns into a queso type taste once its all baked. Just follow the recipe carefully.
ReplyDeleteI cannot wait to try these. I am following your blog and can't wait to see more recipes :)
ReplyDeletehttp://airforcewifeandmommytwo.blogspot.com/
I grew up on a very similar version of these enchiladas. We make the sour cream sauce the same but also dip the corn tortillas in a traditional enchilada sauce before we roll them and add sliced green onion to the filling. You can also make them with ground turkey or beef and layer like a lasagna instead of rolling. It all tastes the same in the end. The key is the sour cream sauce, what you do with the rest is up to you! I've never added cheese to the top before, I'm going to try that!
ReplyDeleteI use half sour cream/ half very softened cream cheese(low fat), and also caramelized bits of onion...sometimes a dash of chipoltle. A hint of smokey flavour adds so much : )
ReplyDeleteI'm following you now. I found you on Pintrest. Thanks for the great recipe!
ReplyDeleteThis recipe is SO close to my grandma's recipe! I don't use chiles, though. I use extra hot green chile salsa (La Victoria) and I've given up on rolling them. It's so much easier to whip them out layered-style. They freeze really well, too!!!
ReplyDeleteThis looks delicious. I found you on Pinterest. Thank you for this great recipe.
ReplyDeleteHey there, found your blog on Pinterest, I have a blog as well that features food and whatnot and I would LOVE if you would follow me and give me advice. Let me know!
ReplyDeleteWe made these tonight! Fantastic!!!
ReplyDeleteI make a similar "enchilada" with flour tortillas and I use cream of chicken soup(instead of cooking a mixture of broth and a roux)with the sour cream and chiles. I add a little of it to the chicken inside of the tortilla as well as on top and finish with mozzarella and jalapenos.
ReplyDeleteLooks FAB! Boy, I am getting hungry!
ReplyDeleteThank you for sharing!
Leticia
These look amazing! I found you via Pinterest!
ReplyDeleteThis was sooo yummy and easy for dinner tonight! Thanks!
ReplyDeleteI found this from Pinterest too, and made it tonight, but with leftover turkey, and the broth I made from boiling down the bones. SOOO amazingly good
ReplyDeleteMade these last night. They were sooo good.
ReplyDeleteSo Yummy!! Had these tonight. Hubby ate them up. Thanks!!
ReplyDeleteI too got here from Pinterest :) Thanks for sharing this recipe. I'm going to try it out!
ReplyDeleteThanks for the recipe! I just made these and my family loves them! So easy to make too!
ReplyDeleteMade these tonight with 2% cheese and light sour cream. SUPER delicious!
ReplyDeleteThese are all over Pinterest! They look amazing and its all ingredients I have in my fridge now so I'm going to make them tonight! Thanks!
ReplyDeleteRainey
Found you from Pinterest (of course). Made these tonight and have fallen in love. Thank you for posting them! :)
ReplyDeleteI will be adding this recipe to my monthly menu plan. Thanks for sharing!
ReplyDeleteHow spicy are these? or are the chillies more for flavor? I have zero tolerance for spice...
ReplyDeleteThese are just awesome. I shredded my own monterey jack and also some white sharp cheddar. I probably added about a cup more cheese to the top than it called for. The only other change I would make is I would take a little bit of the sauce that you make and put inside of the enchiladas with the meat mixture.
ReplyDeleteI'm making these now, can't wait for the timer to go off. Of course I did taste a little bit of the sauce before I poured it over the enchiladas and it was sooo good, so I'm sure the rest of the dish is going to be great too. I do agree with @cweedy that next time I'll most likely use some of the sauce for inside the enchiladas too.
ReplyDeleteThank you for such an easy recipe, found you on pinterest.
Alos, @Elise, the enchiladas aren't spicy to me. I can handle heat (love mild Ethiopian food, and even then that's spicy), but I think these would be ok for you. My husband also doesn't like too much spice, but these I know he'll be ok with.
I would like to try to make these tonight but I'm vegetarian, so do you think I could use veggie stock and black beans instead of chicken?
ReplyDeleteYes, I think you could. Let me know how they turn out. Happy cooking!
ReplyDeleteYUMMMMMMMMMMMMM!
ReplyDeleteTastes great and have made them twice. My sauce doesn't thicken, though (still tastes wonderful). Any suggestions as to what I am doing wrong? Pinned from pinterest :-)
ReplyDeleteI would shorten the cook time for the butter and flour. If flour is cooked too long it loses it's thickening ability.
DeleteI made these tonight and they are WONDERFUL!!! My husband keeps going on and on about how great they were!!
ReplyDeleteCorn or flour tortillas ?
ReplyDeleteI've been making a dish *very* similar to yours for years and it's always a huge hit! Tonight, I followed your recipe :) The enchilada's are in the oven now and smell incredible! Found you on Pinterest... love your Blog :)
ReplyDelete(I always use flour tortillas for chicken, corn for beef or pork)
I'm a vegetarian and I made these tonight using vegetarian "chicken". I warmed the chicken in enchalada sauce in a skillet first. I also added black olives to the top.
ReplyDeleteFANTASTIC! And easy to make, too!! This is becoming a favorite at my house. I found you on Pinterest.
ReplyDeleteThese were absolutely amazing!!! I plan up make these weekly...forever! Thank you!!!
ReplyDeleteGreat Recipe! Just needs a few additions..I seasoned the chicken with paprika, cayenne and pepper. For a quick way to make pulled chicken, all you have to do is boil it in quartered pieces(about 10-15min) already seasoned. I also added a couple of tablespoons of kosher salt to the water(like you would for cooking pasta). I too, added sauteed, caramelized onions with brown sugar and diced yellow pepper to the chicken/chz mixture. I bet cilantro and some diced tomatoes would be good on top!!
ReplyDeleteI also found you on Pinterest. Made this for today's lunch, and the family loved it. Thanks for the recipe!
ReplyDeleteCan I prepare this ahead of time then throw it in the oven for dinner tonight?
ReplyDeleteYou can make the enchiladas before and the just make the sauce right before baking would be my recommendation. I bet you could also make the sauce and just store it separately and pour on top just before baking. That would be a great way to do it. Enjoy!
ReplyDeleteThanks for the quick response. Ive got the enchiladas all wrapped and waiting. Thanks!
ReplyDeleteEasy, Creamy, and Tasty. I took advice from previous comments.....I diced and caramelized a medium onion then added to chicken mixture. I also added salt, chili powder, onion powder, and garlic powder to the chicken mixture as well. I bet this would be tasty with ground beef/ground turkey as an alternative.
ReplyDeleteWell done J. Momma!
I have been making these for years. so so good! I mix chilis in with chicken mixture and add cumin.
ReplyDeleteMy mom makes a recipe similar to this although hers has a few more ingredients. It is absolutely DELISH and one of our family's favorites! This looks so close to what hers is like. Do you use corn or flour tortillas in this recipe?
ReplyDeleteI am making these right now!!! They smell just wonderful.
ReplyDeletegonna try making these asap!
ReplyDeleteJust found your blog from Pinterest. Look forward to following your posts.
ReplyDeleteFound you on pinterest. I love how tasty this is! I like to use extra green chilis in mine. I wrote about using this recipe (and linked back here to your blog) on my blog today.
ReplyDeletehttp://themamamama.blogspot.com
Also found you on pinterest. Got a tip from my daughter's sister in law and it works great! If you need shredded chicken put big hunks in your kitchen aid stand mixer and use the blade. Shreds chicken perfectly!
ReplyDeleteYou are ALL over Pinterest and I see why! Going to make this yummy recipe this week! Thanks for sharing!
ReplyDeleteI had these tonight for dinner. I added rotel to the chicken mixture. Yummy! Thanks so much!
ReplyDeleteAlso found you on pinterest! Looks yummy!!! I can't wait to surprise my hubby with these tonight!!!! Thanks!
ReplyDeletei feakin' love this.
ReplyDeletelove, rach.
www.so--hi.blogspot.com
All purpose flour I'm guessing? I'm new to the whole cooking thing. :)
ReplyDeleteI made these vegetarian! I put spanish rice, steamed peas, corn and carrots and tofu inside instead of chicken. I also used veggie stock. SO YUMMY!
ReplyDeletefound you via pinterest. my kiddos love these and we have made them 3 times already! thanks for such a yummy recipe.
ReplyDeleteThis is what's for dinner tomorrow night! I've been looking for a good, simple recipe and this sounds like it will fill the bill! Can't wait!
ReplyDeleteFound this on Pinterest and had to make it that very night! Note to self: chicken broth is a good substitute for white wine in cooking, but white wine is not necessarily a good substitute for chicken broth, HAHA! The taste was definitely very "winey" but my husband still loved it! I didn't think it was the easiest thing to make just because of the preparation (then again, I did try to make "caramelized onions" and that took a while), but I imagine the next time will go much smoother!
ReplyDeleteLooks like you're blowin' up from Pinterest :) Found you there too! Looks great. Trying it tonight. Thank you.
ReplyDeleteI made this as is and it was AMAZING....thank you so much!!!
ReplyDeleteI made this last night with no changes and it was delicious! I will make some changes to the chicken mixture next time, maybe add an onion and some spices, but this was really good. Even my 2 year old ate it which is a big deal!
ReplyDeleteI found you on Pinterest, too - gonna give these a try!
ReplyDeleteI tried these with refried beans and whole grain brown rice inside the tortillas. I also made a dip by layering the beans, rice, and topping with the sour cream sauce. Instead of flour I used corn starch with 1/4 cup cold water then the butter, chicken broth and sour cream. They both turned out wonderful! Next time I think I will try to spice it up and instead of using the green chilis put some salsa inside and some of the sour cream mixture inside as well. Thanks so much!
ReplyDeleteOk, so my friend made this today and brought it to work and so now I have to make it.. To die for!
ReplyDeleteFound you on Pinterest, and now follow your blog.
ReplyDeletehttp://doorcountycustomcakesandcookies.blogspot.com/
first off.. Pinterest is my new Love! I found you there... The Enchilada's are in the oven as i type this. I can already tell they are going to be yummy! Thank You :)
ReplyDeleteExactly what Becky said above!!!! They're in my oven and I pinned this recipe a long time ago!
ReplyDeleteI made these last night and it turned out so yummy! I added taco seasoning mix, half a can of rotel and black beans (drained/rinsed) to the chicken and cheese mixture. I used the other half can of mild rotel instead of the chiles to make it more kid friendly. This will definitely be made again.
ReplyDeleteHow should I cook the chicken before hand?
ReplyDeleteSara.sunshine, I like to toss 3-4 frozen breasts in the crock pot with some broth and let it cook on low all day. I have started adding cumin and taco seasoning while it cooks for some extra flavor. Enjoy!
ReplyDeleteOMG we are making this right and it smells so YUMMY! Can't wait to eat it!
ReplyDeleteIsn't it such a yummy a smell?!! Enjoy dinner. :)
ReplyDeleteIt was super easy and really good. For me, I might use a can of rotel instead of the canned chilis. Really good recipe though. Thanks!
ReplyDeleteI have the same question several other posters have had, which has not been answered yet. Flour or corn torillias??
ReplyDeleteKim, you can really use either. I use flour because that is what I always have in the pantry. If you do try corn, let me know what you think
ReplyDeleteRecipe sounds great, but a flour tortilla makes a chicken burrito. A corn tortilla makes a chicken enchilada (which I believe is what is confusing everyone).
DeleteTried this recipe last night, it was 'Ok' it definately needs more spices as suggested by previous comments, even though I did this, it was still a little bland. Next time I would add more spices to the chicken mixture as well as the cream sauce, I will also add green onions to the chicken mixture. My kids said they prefer the other Enchilada recipe I make, so back to that I guess. :-)
ReplyDeleteI made these last night, and they were really good. I'm an enchilada SNOB, so finding another recipe besides my old "tried & true" is nice! My family really liked the recipe too which is saying alot because they are snobs when it comes to enchiladas as well. I believe that if you think this needs more "spice or flavor" then your palate is probably pretty numb. If you over spice you kill the true flavor of the food. Just my opinion.
ReplyDeleteThis time I used corn tortillas, but I suggest using FLOUR tortillas. The corn tortillas tend to get mushy and fall apart. Which I'm sure has to do with the amount of liquid in the sour cream sauce. Also, next time I make these I will probably try the half sour cream, half cream cheese suggestion that someone else posted, to cut down on the "liquidity" of the sauce. I also used a can of Rotel instead of just green chilies, so next time I will also DRAIN the Rotel before adding it to the sauce. (probably another reason for the high liquidity. At the end of the day this is a great tasting recipe and it's definitely a keeper. Not bland at all. P.S. my son liked the way it all blended together when my corn tortillas fell apart, so if I don't have flour tortillas next time, I may just make it into an enchilada casserole instead of regular enchiladas. ;-)
Wow! I tried this tonight - amazing! I cooked the chicken in the crock pot on high for a couple of hours in chicken broth, cumin, garlic salt, and chili powder. Then shredded the chicken adding green onion, chili powder, cumin and a bit of dried cilantro to the cheese and chicken. I made the tortillas from scratch because we were out and must say. So proud of the way it turned out. :) Thanks!
ReplyDeleteSo excited! Love me a new food blog!
ReplyDeleteI found this on pinterest and gave it a try. I used rotel instead of just green chilies. I also added onions to the chicken. It was delicious! Thanks for sharing :)
ReplyDeletemade these last night. I need to buy another 9x13 pan and double up. They were gone in just minutes! so so so yummy. Thank's for sharing.
ReplyDeleteFound these on Pinterest, too. They look easy and delicious. Great post!
ReplyDeleteI am so excited to make these; can you tell me if you used corn tortillas or flour?
ReplyDeleteThanks for sharing!!
Never mind, just read the comments! Thanks again!
DeleteFOR GLUTEN FREE: Use CORN tortillas, Gluten-free all purpose flour (mine's a bean mix) and make sure your broth is GF as well. YUMMO! Celiac-friendly!
ReplyDeleteI have to say that i made ths for dinner tonight and this recipe is AWESOME!!! It was easy and SO VERY YUMMY!!! THANK YOU!!!
ReplyDeleteYum this looks great! I will be trying it!
ReplyDeleteI also added 1 1/2 tsp. each of: garlic powder, Cajun seasoning, cumin, pepper, and chili powder to the white sauce, it needs the flavor!
ReplyDeleteYour recipe is the first thing I re-pinned when I joined Pinterest this week--can't wait to try it out!
ReplyDeleteWe just had these for dinner. They are SOOOO good! Thanks for sharing!
ReplyDeleteThese were fantastic. I've never tried making enchiladas before, but these were fairly simple and they were an instant family favorite. We will definitely be making these again, and again, and again. Thanks!
ReplyDeleteTried these tonight after getting this off pintrest. LOVED!!!!! Thanks for sharing!
ReplyDeleteMade these last night, they are SOOOOOOOOOO Good!!!! Made them exactly as recipe called for. :-)
ReplyDeleteMade these for dinner! They were delicious!!Just used meat from a rotiseree chicken.. Super easy and quick!
ReplyDeleteI have made these two times. Once using flour tortillas and once using corn. I think the corn was much better. The flour got way too "doughy" and mushy. But the corn was really good. I also added about a cup of finely chopped onion sauteed in a little butter to the chicken mixture for a little more flavor.
ReplyDeletelaroo906...I used rotiseree chickens too. Very good and easy. And you get the flavor from the rotiseree!
ReplyDeleteI found this on pinterest. This looks so good, can't wait to try it!
ReplyDeleteCan these be made in the morning and refrigerated? Or at least just the sauce?
ReplyDeleteTHESE ARE DELICIOUS! I altered the recipe a little bit by using "tommatoes with green chilies" and using cheddar jack cheese instead of monterey jack. LOVE them! Thanks for sharing! (I also found this on pinterest.)
ReplyDeleteMy bf takes them to work the next day and says they are still wonderful!
ReplyDeleteI made this tonight and it was so good, the kids loved it too! I did sauté a 1/2 of a chopped onion in the butter then removed it and let it cool to add to chicken and cheese mixture. I added one more tablespoon to the butter that I cooked the onions in to then make the sauce. I think this added some great flavor. So easy to make too!
ReplyDeleteBaking them in the oven as we speak!! I can't wait to try them. I used low carb tortillas though!
ReplyDeleteI made these tonight. HUGE hit with me & my hubby.... kids not so much. I sauteed some onion & green pepper for about 2 minutes and added it to the chicken/cheese mixture. Thank you for the recipe!!
ReplyDeleteIf the French made enchiladas, this would be it. The sauce is Volute sauce--try bringing the broth (or better yet, the chicken stock) to a boil before adding to the roux for some serious time savings and better thickening.
ReplyDeleteSince finding this recipe on pinterest, it is on our menu every week. Thanks for sharing.
ReplyDeleteOh my goodness..these are awesome! I had to improvise some. I added pinto beans and an onion to bulk it up some and to that I added cumin and chili powder along with the chicken and cheese..substituted greek yogurt for the sour cream..I only had whole grain tortillas which was was worried about..but they turned out GREAT! It was a HUGE hit with the kids and adults! Will be making these often..thanks!!
ReplyDeletemade these once as is and they were just ok. my sister said she made hers with 1/2 c cream cheese and 1/2 c sour cream instead of 1 full cup sour cream. she said it was really good that way. so i made it again, using the cream cheese, and omg, so much better!!
ReplyDeleteI want to make them but wonder if I could make a veggie mixture to put inside or if the veg would get too watery. Maybe black beans, onions, some red bell peppers, and jalapenos?
ReplyDeleteI guess I could cut down on some of the veggie stock to offset any water that the veggies give off?
Thoughts, anyone?
I added beans and onions to my chicken mixture and didn't have any problems..so I don't think it would be a problem.
DeleteThis comment has been removed by the author.
ReplyDeleteJust to clarify: The recipe is called White Chicken Enchiladas. This means it should be made with corn tortillas. Once you use a flour tortilla it becomes a chicken burrito. It's probably good with either, but a enchilada is typically made with corn (see wikipedia below). Joyful Momma's Kitchen recipe could have been more specific for those who are unaware of the difference.
ReplyDeleteAn enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. http://en.wikipedia.org/wiki/Enchilada
A burrito or taco de harina,[1] is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. http://en.wikipedia.org/wiki/Burrito
I don't think it's that big of a deal...it is absolutely delicious and the details in the name are not what makes it or breaks it...at least to me? Wikipedia...really? lol
ReplyDeleteThanks Joyful Momma for sharing..just found you through Pinterest last week and love your site :0)
Made these for dinner this evening with a few modifications (added..can of rotel tomatoes with green chillies, cumin, chili powder, garlic and some green onion) Awesome recipe!! My family loved them. Thanks for sharing!!!
ReplyDeleteI made this dish for my family last night; they were a resounding hit! I used B/S breasts and thighs and baked them with a variety of seasonings. I served it with Mexican rice. This was easy to make, devoured in record time and a breeze to clean up after. Thank you for sharing this great recipe!
ReplyDeleteP.S. I found you on Pinterest!
I made these gluten-free for my family by using white corn tortillas. There was only one problem....My family was mad that there were no left overs! ;) Yummy!!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis was good, but we thought the insides needed more flavor...I liked someone else's idea of sauteing onions with the chicken, but we were also thinking some homemade salsa or at least some chopped up tomatoes and cilantro would be a great addition to the inside as well. Great base recipe, our family just wanted a little more flavor!
ReplyDeleteHi, I also found your pic of enchies on Pinterest. Going to try to make them tonight or tomorrow. I was born and raised on the traditional red sauce and everyone who has mine says they're to die for! Thanks for sharing!
ReplyDelete~ Stephanie
We love these at my house! We've made some slight modifications to reflect our taste- add some sauted corn, green peppers, and onion to the chicken. Season the chicken with cumin, chili powder, and paprika. And sub greek yogurt for the sour cream for a little extra kick- delicious! About to test the recipe on a large group for the Super Bowl!
ReplyDeleteLove these!! I pre make them for my brother and law and he takes them to work and all of his co workers are jealous! We add extra green chiles to them and sometimes pickled jalapenos. Thanks for the great recipe!
ReplyDeleteMaking these in a few minutes!! Perfect Super Bowl food!
ReplyDeleteLoved these! I can't follow recipes, so I did make some changes, but the base recipe itself is great! I used white corn tortillas. Added onion to the chicken as well as pickled jalapeno. I also added about half a cup of Monterey Jack to the sauce along with cumin and pepper. Served with my pico de gallo on top and I am in heaven!
ReplyDeleteIve made these twice now. I use leftover crockpot chicken from another meal. Ive made them with leftover salsa lime chicken and leftover cheddar chicken. I also add spanish rice inside. Its a huge hit at my house and an easy, inexpensive way to stretch leftovers.
ReplyDeleteHuge hit with my family!
I skimmed through the comments looking to see if anyone added spinach? I have a family of 6 and am wondering if that would be a good way to add more bulk. thanks :D
ReplyDeleteMade this last night. Quick, easy and delicious. Used traditional store bought rotisserie chicken (also used the broth from the chicken in the sauce). Instead of white flour tortillas, I used Joseph's brand oat bran and whole wheat tortillas and added red pepper flakes and cayanne to the meat mixture and sauce (I love spicy). Will make this again and again.
ReplyDeleteGluten free: used penne pasta and gluten free flour! My husband who hates cassoroles loved it. Also, didn't have green chiles so used green salsa. Yummy
ReplyDeleteThese are amazing! I made them twice already! Thanks so much for sharing!!
ReplyDeleteI'm making these, I added seasoning to my chicken (garlic,salt,pepper) and cooked it down with bell pepper and onion.Also added some seasoning to the mixture (basil,cilantro,oregano) Looks yummy!
ReplyDeleteHOW does one PRINT these recipes? Can't see any print button. Am I suppose to have a laptop in the kitchen?
ReplyDeleteMuch thanks to Sharlablue for the time-saving tip of boiling the chicken broth before adding it to the roux. It worked like a charm! The minute the broth hit the roux, the mixture was already thick and bubbly! Very nice! Thank you again!
ReplyDeleteThis was so, so good! Hubby loved it (and he's very picky) and took some to friends who were in the middle of a moving day. Big hit! I did add about 2/3 can medium red enchilada sauce to the "sauce" and 2 cans of green chilis. Oh my!
ReplyDeleteMade this tonight =) Smells yummy. Its just in the oven now =)
ReplyDeleteMuch Love,
L
(allglorious-within.blogspot.com)
Made these recently, forgot the chiles, but we topped our servings with salsa and more sour cream. Everyone loved it! The boys want 1/2 of the enchiladas to by cheese only next time.
ReplyDeleteI made this with rotisserie chicken. I sauteed tri-colored bell peppers, added the chicken breast and lots of spices for flavor. Taco seasoning, garlic powder, onion powder all gave the filling tons of flavor. I also added diced hot jalapeno to the sauce with fire roasted diced green chili. I doubled the sauce amount because I do not like dry enchiladas. I used white corn tortillas layering all the ingredients lasagna style. I fed 10 people, they are still raving about the dish!
ReplyDeleteI'm wondering how ground beef with the same spices would turn out as a filling?
Do you know how many calories are in this dish? Or maybe how many calories each enchilada would be??
ReplyDeleteThanks so much for this wonderful recipe. I've made it a few times and it is delicious!!
You are still all over pinterest! congrats on the success of your recipe!
ReplyDeleteJust made this tonight. I hadn't eaten all day (I know, so bad!) so it was worth the cheat! The husban and kids loved it, and so did I. One of my daughters thought the sauce was a cheese sauce, it tastes like it! I used an already cooked rotisserie chicken from the store and that probably made it even more tasty, as I can never get my chicken to taste that good (cooking impaired) lol! Thanks for the recipe!
ReplyDeleteJust a thought, when I have to boil chicken for use in other dishes, I add 2-3 cubes of chicken bouillion to the water to boost the flavor. When cooking chicken breasts in the crockpot for shredding and use in recipes like this I add a little chicken base, pepper, and other seasonings (depending on what recipe I am using the chicken in)and it comes out very flavorful.
DeleteMade this tonight and it was super yummy! I used a rotisserie chicken and added spices to the filling and the sauce as well as some jalapenos (my family likes spicey)! Only change I will make next time is I will use corn tortillas instead of flour - the flour ones were a little think and kind of slimy (still very yummy, but my husband is a texture eater and it threw him off a little!). Over all super yummy - will go in the recipe folder!
ReplyDeleteI mentioned you in my blog for this recipe :)
ReplyDeletehttp://whitfieldshomeinthecountry.blogspot.com/
Thanks!
Carol
These are fantastic! My sister-in-law found the recipe on pinterest and made them. I'm sharing the recipe with everyone!
ReplyDeleteVery yummy - Made these this weekend - they were a big hit - Just did the chicken different - I didn't have time to make my normal chicken so I bought a rotisserie chicken and added a can of rotel to it after shredding the chicken - Yummmmy - Next time I will chop some jalapenos for a bit more kick - but quick easy tasty recipe - Thanks
ReplyDeleteUM. THEY LOOK SOOOOO GOOD. Need to make. Like now. Thanks for linking up!!
ReplyDeleteI made these last night, followed the recipe exactly and they were a hit with my whole family! YAY!
ReplyDeleteMade these gluten free using corn tortillas....in the oven right now!! The corn tortillas kept ripping, but I am sure that is a user problem ;) We are new to the whole GF thing and I miss the flour ones, but had to switch for my hubby and daughter. Can't wait till they are done!!!
ReplyDeleteMade these exactly as the recipe and we love them. There is only 2 of us now so we split the rest in half and put in the freezer for future dinners. Hopefully they will freeze well. Thank you for sharing!
ReplyDeleteI just made this tonight! Got the recipe from Pinterest. It was absolutely delicous and incredibly easy! I added chili powder to the chicken mix and garlic and onion powder to the liquid, just as someone suggested. Thank you!
ReplyDeleteFound your recipe via pinterest...
ReplyDeleteMade these tonight - and I loved them! Can't wait to try more of your recipes. Keep up the great work!
I started out using olive oil instead of butter. Boiled chicken and used a food processor to shred. I also shredded fresh cilantro onion tomatoes and spinach and added it all to the chicken to roll up. the only thing i added to the sauce was chili powder. Turned out good and I was able to get some healthier foods mixed in.
ReplyDeleteExcellent recipe. Found you through a friend on Pinterest. I am on Weight Watchers so I skinnied this meal down. Tastes great. The only problem I had was the broiling part. I had them in for like 1.5 min and they started to burn. I think I'll just forgo that part next time, otherwise they are yummy. (I'm eating before the family, so we'll see what they say) I will make this again, it's super easy.
ReplyDeleteSo they were a HUGE hit with the family too. Going on our menu again very soon!
DeleteI made these last night and loved them. It was like Chicken ala King goes to Mexico. Will definitely do again. Thanks for sharing.
ReplyDeleteI made these tonight and they were great! I subbed the chicken for ground beef, and used veggie broth instead of chicken. Everything was great, I did add onions to the ground beef and cheese mixture that I cooked quickly in a pan with olive oil! I had a lot of ground beef left over so I sprinkled it on top before the cheese sauce. So good and EASY!! Also the "corn" tortillas that I used had green chillies in them, from Whole Foods, added a good flavor!! My husband loved it! There are zero left overs and it was just him and I!!! Well and my 14th month old son, but he only can eat so much!:)
ReplyDeleteI'm making these tonight!! The hubby can't wait!! My main concern is that it may be too spicy for the kiddos? Anyone had this prob or no?? I am going to add some Mexican rice in with the chx along w/ extra seasoning (not spicy), and going to do half cream cheese- half sour cream. ( It always seems as though, to me, cream cheese sometimes takes away a little of spiciness, etc. ) I'm really excited about this recipe, sounds Delish!! And a great alternative to the red!!! Thank you so much for posting!! I'll comment on how good it was after dinner!! ;)) -- if anyone could go ahead and give me some feedback about the spice factor for my kids, I would greatly appreciate it!! (that way I'll know to make a separate pan for them if need be!) thanks so much!!!
ReplyDeleteThese are not spicy in the least. Don't let the green chillies intimidate you. They are not spicy, just have flavor. My husband eats no spicy food and he and my 2 year old gobble them up!
DeleteI've made these several times now and they are AMAZING! :) Thanks
ReplyDeleteMade this tonight for dinner and they were very delicious!
ReplyDeleteI tried this a last week and am going to make it again tonight!
ReplyDeleteJust made these tonight. Soooo good! Only thing I changed was I added cumin to the chicken and cheese. My husband loved them!
ReplyDeleteWhat size tortillas do you use, as in how many inches? I want to make them tonight, this looks delish!
ReplyDeleteI made this tonight for dinner. Literally just got up. My husband wants to know when i plan on making this again! Thank you so much for your sharing of your recipes. It helped get us out of a major rut! Super easy and tasty! I served over mexican rice. We are having Taco casserole tomorrow :) Thank you again so very much!
ReplyDeleteAny tips on making ahead and freezing for later use?
ReplyDeleteDo you think greek yogurt would work in place of sour cream? Love all your recipes btw!
ReplyDeleteI was wondering the same thing. Making them tonight with low fat sour cream. Next time I plan on trying Greek Yogurt...when I get around to it, I'll come back and let you know :)
Deletemy husband took a bite of this and said, "you know when you take that first bite and think, 'oh yeah. this is a good one......' yeah. this is one of those." and it got better the second day as leftovers when the taste had infiltrated everything.... such a good recipe. making it again tonight!
ReplyDeleteI remember seeing this exact recipe from an old issue of Southern Living, and just as it did then, it cries out for salt and seasoning. I found that simply salting the sauce drastically improves the flavor. That one simple addition would be helpful for first time users!
ReplyDeleteLoved these so much that I shared them on my blog!
ReplyDeleteDo you think it would taste the same if you prepared this the night before and just popped it in the oven the next day??
ReplyDeleteI was wondering the same thing. I want to bring it to a friend who just had a baby, but would have to make it the night before. Thoughts?! BTW, another friend made these for a get together and I couldn't get enough!!!
DeleteThese are amazing!!!!!
ReplyDeleteI made these last night and everyone really enjoyed them :) Thank You for the WONDERFUL recipe...the sauce really makes this recipe :)
ReplyDeleteI recommend adding one can, undrained, each of black beans, diced tomatoes/chiles and creamed corn to the shredded chicken for great flavor and a little moisture to help keep the chicken from becoming dry. It's a family hit every time!!
ReplyDeleteHi I am planning on doing these tomorrow, but what.type of chiles where used? I don't like spicy. So I am wondering do we have to use them!?
ReplyDeleteGo ahead and use the canned chopped green chillies. They are not spicy in the least. My husband doesn't like anything spicy and he gobbled these up
DeleteThank You, those where the type I bought but thought they where going to be too Hot. :) I actually didn't do them yet. But I am just starting to right now! :)
DeleteThanks for sharing such a wonderful recipe. I made these and even my picky hubby liked them!
ReplyDeleteIf you're from the Mid West somewhere...like Heber Springs, AR (no offense Heber Springs!) ...then you might like this type of food.
ReplyDeleteBut I live in So Cal...and we have the best enchiladas around and even better recipes.
Sorry this recipe is just "ok" in my book.
If you need bland...this is for you.
Although I will say...it is a good recipe to "jump off" from and spice the heck out of it! LOL
Sorry Joyful Momma :-(