Total TimePrep: 15 min. Bake: 40 min.
Loved it. I love the chicken enchilada recipes with the cream sauces but this was a nice change.
Never had an enchilada in my life. After almost fifty years of wedded bliss, I ventured out, made it and it was delicious. Turned the oven off after 30 min., put on the cheese and let it sit for 15 min. Yummy!!!!
We thought this recipe was very good. The sauce didn't have enough "mex" flavor for me, so next time I'll add some cumin. I used pepper jack cheese ... yum. I skipped the cheddar on top to cut back the calories, and we didn't miss it.
I thought it was pretty good, but there is too much parsly in the chicken, I would cut it in half. And maybe top with sour cream. I will make this again just with these few changes!
Every one in my household except for the 2 year old loved this meal.
This is the best chicken enchiladas I have ever tasted. My family loves this recipe! In fact my daughter has requested that I make them for her birthday dinner.
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