Lone Star Chicken Enchiladas
Total TimePrep: 30 min. + freezing Bake: 35 min.
I made this recipe for dinner last week. It is the best chicken enchiladas recipe ever! Just the right amount of spice for us. My husband would have preferred corn tortillas, but I like flour. Next time, I will make it with half of each. Also, the amount of cream seemed a bit much, so I will use less and see how that goes. The leftovers were just as yummy as the first meal. Will definitely make again and again!
Loved the flavor! Definitely will make again.
Personally I wasn't crazy about the corn tortillas. Next time I'd try flour tortillas. The filling was flavorful. Simple to prepare.
I left out the salsa verde and the olives, just because I didn't have those on hand. Delicious! Will totally make again!
This recipe is definitely a keeper!! I have made/cooked it fresh and frozen...both are excellent. All my friends have asked for the recipe. We never have leftovers.
WOW, WOW, WOW!!! Totally delicious. The kids went back for seconds!
Delicious! I did not change one thing except to halve the recipe. This will be my new go-to enchilada recipe.
Love this recipe, but skip the cream and use cream of chicken soup instead....mucho reduction of calories
I made it with( one can each) mild enchilada sauce, cream of mushroom soup and evaporated milk. Flour tortillas warmed monetary jack cheese and green chilies. Delicious
I made it with fat free half and half. It was excellent.