Posted: 8/3/2010 1:08:15 PM
Was OK but not crazy about the enchilada sauce. Would try making my own.
Posted: 1/4/2010 10:30:22 AM
This was so good and simple to make. My husband really liked it. I used medium flour tortillas because thats all I had on hand and the proportions were prefect. I also used cooked chicken (grilled) instead of canned.
Posted: 5/5/2009 8:40:24 AM
This recipe was great! There is so much room for creativity. You can make it as is for a quick meal or change it up to make it a little more special! I actually did refried beans and cheese on the bottom layer, the entire meat mixture on the second layer (I used ground beef w/ the enchilada sauce and diced jalepenos) and then just cheese on top of the 3rd tortilla! It was delicious!
Posted: 9/28/2008 5:36:44 PM
I love this recipe. I can't eat hot Mexican foods and was able to alter it to a nice mild taste. It is easy to fix and serve.
Posted: 4/21/2008 12:51:50 PM
I made this and we really liked it. I used cooked chicken breasts instead of canned chicken.
Aunt Deb said:
Posted: 4/19/2008 4:28:27 PM
I make this often and substitute the chicken with crumbled, browned, ground beef or go vegetarian with refried beans. Delish.
Posted: 4/17/2008 6:00:35 PM
My wife is a diabetic on a strict ultra-low carb diet, so the tortillas are out. I substitute Swiss chard leaves steamed just until limp.
I also pump up the flavor several ways:
1) substitute 1 lb. chopped grilled chicken breast for the canned chicken
2) add a tablespoon or two of chopped fresh cilantro on top of the chicken mixture
3) top with the sour cream but also some chopped tomatoes and scallions plus an avocado slice or two (or a dollop of guacamole) -- all with a sprig of the fresh cilantro on top.
This will make a complete meal for her (I serve it with some sugar-free DaVinci or Torino syrup-flavored lemon or orange ice with a bit of grated zest in it for extra zing or with a sugar-free custard topped with a drizzle of sugar-free DaVinci caramel or hazelnut syrup for a faux flan.) An appetizer of bay scallop sevice or chipotle rubbed riblets or mussels poached in lite beer with a lime squeeze or even something as simple as sliced Mexican charcuterie and Serano ham and almond-stuffed and black olives turns this into an elegant repast!)
Posted: 4/17/2008 5:18:44 PM
This is great! I made my own sauce and after sauteeing the onions, I combined all my enchilada sauce with the onions. I used some to mix with the chicken, some to put on the top layer, and have enough to freeze and use twice for this recipe again. Enchilada Sauce: 2T garlic minced, 2t chili powder, 1t cumin, 1-1/4 c chicken broth, 16 oz tomato sauce, 8oz Mexican Hot Style Tomato Sauce, 1/2t salt, 1/4t pepper. Bring to boil; reduce heat to low and simmer 15 min; set aside until ready to use.
Posted: 1/16/2008 12:03:13 PM
I have made this dish many times for a quick dinner for my husband and myself. It's quick, hot and delicious!
Posted: 11/8/2007 9:52:03 AM
this recipe was awesome! i used real chicken breasts instead of canned. i also added some fresh chopped peppers. this is a great recipe to have some fun with by adding other ingredients you like or omitting the ones you don''t. it''s also makes great appetizers for parties.