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Chili Chicken Enchiladas
Total Time
Prep: 20 min. Bake: 25 min.
Makes
4 servings
This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon
Reviews
Must use cumin instead of coriander for some flavor. I used medium heat, fire roasted green chilies which made for a still mellow yet flavored dish. Increase bake time an additional 5 minutes or middles will be cold.
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I thought this was just okay. The sauce tastes exactly like the sour cream sauce from On The Border. I know that most people love it, but I guess it's just not for me.
Very good...I doubled all the ingredients and substituted cumin for the coriander.
This was yummy!!! I even forgot to get coriander at the store and made it without it. Can't wait to see what kind of flavor it adds! Yummy! I got a roisterer chicken at the store for the chopped cooked chicken.
Delicious! I double the recipe for a 9X 13 pan.
I added some chopped jalapenos as we like dishes a bit spicy. I really thought it was easy though and will certainly make it again.
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This recipe is easy, filling, delicious and one I'll always hang onto!
This is my absolute favorite Enchilada recipe!!! Love it!