Angela's Awesome Enchiladas Recipe
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
These were amazing, I did cook my chicken breast in the crockpot with 1/2 the taco seasoning so all I had to do was mix it all together when I got home. I also used 1 can soup and 1 cup sour cream because I didnt want it to be to soupy. I used corn tortillas so they wouldnt be mushy and extra chili powder because we like spicy! Served with "spanish rice I " from this site and garnished with lettuce and sour cream. My husband and 14 yr old went nuts over them! This is a really great recipe!!
Loved this, and so did my entire family. Like another reviewer, I cooked my chicken breasts in the slow cooker (I used some all-purpose seasoning, an onion and 8 cloves of garlic, then shredded the chicken and saved the broth for another recipe). I subbed the sour cream for fat free plain yogurt, which was a great move! The sauce was AMAZING and my brother in law said it was his favorite dish I'd made... and he doesn't throw around compliments. I kept all the ingredients separate until 30 minutes before time to eat, so they never got mushy. I also did this for leftovers... I only cooked what we were about to eat, since the #1 complaint around here about enchiladas is the sogginess. Oh, I also made my own enchilada sauce (Red Enchilada Sauce off this site, but I added a little sugar and that helped the flavors come together somehow). Delicious!
Good, I would make again.
These were awesome! My husband and I both loved them. We used light ingredients where possible to keep the fat/calorie levels in check (98% fat free soup/lower calorie tortillas/skim milk cheese/light sour cream) and I did bake the chicken instead of boiling it but otherwise made the recipe exactly as called for. We used Old El Paso Hot Enchilada sauce and it really gave it a nice kick. This recipe is perfect and we will make it many more times!
The BEST! I use green enchilada sauce and if I have the time, I roast sliced peppers and onions in the oven and add them on top. I could eat my weight in these enchiladas. Angela is a great cook!
I made these trying the suggested slow cooker method (chicken stock, enchilada seasoning pk & diced onion). After work I shredded the meat only to find the flavor was lacking, so I followed the remainder of the directions to the T topping it w/10 minute enchilada sauce from this site (added a dash of cocoa powder). My family has a new favorite for the rotation. For this being my first attempt at enchiladas.... I just WOW'd myself & the hub's :) Thank You Angie! Quick suggestion: dip the outer side of the shells (I used 6" corn) in the enchilada sauce quick and it won't tear when you're rolling it.
I omitted the green onions and olives. the store I picked up ingredients from has green chili enchilada sauce and red enchilada sauce. i didn't know which one this recipe called for, so I bought the green one (it featured a picture of a chicken enchilada on it, versus the red sauce had a beef enchilada on it). Green tasted fine. This is a flavorful dish, worth making as is.