Comments on: Alyssa’s Chicken Enchiladas

By: Denise

Denise — Thu, 01 Mar 2012 00:00:59 +0000

This sounds delish! Do you use corn or flour tortillas?

By: Kelly

Kelly — Tue, 28 Feb 2012 16:24:19 +0000

The filling was delicious! I didn’t have enough sauce for two pans of enchiladas, though.

By: girlcancook

girlcancook — Sun, 19 Feb 2012 00:32:51 +0000

These were awesome! Great taste! I made 1/2 of the recipe and baked them and froze the rest (just the chicken/tomato mixture)for another time and this will be a quick meal to put together next time! We loved this recipe and will definitely be making this again! I served it with a greek salad because I love the goat cheese and black olives. Thank you for sharing this recipe!

By: purrfectionist

purrfectionist — Sun, 08 Jan 2012 15:00:21 +0000

First enchiladas I ever made and they turned out so good! I used shrimp too and plenty of cumin, chile powder, garlic powder and chipotle flavored Tabasco for seasoning. Delicious! Thanks for the recipe!

By: ksmms

ksmms — Fri, 30 Dec 2011 01:25:18 +0000

I made this tonight. I would like for the recipe to be clarified. Please state that the recipe calls for two 9×13″ pans. It might seem explanatory, but it should be noted. Also, please indicate corn or flour tortillas. I used flour, and don’t think I will again. The photo shows flour tortillas. I made two pans and I think the timing was off. They needed to cook longer than was indicated. The goat cheese added a sweet flavor which was interesting but not to everyone’s taste. Most everyone at the table liked these enchiladas very much. The recipe might indicate to serve them with sour cream, sliced olives, cilantro, and chopped green onions. I served them with Cholula sauce and salsa. They were a bit bland and not quite hot enough.

By: emingrace

emingrace — Wed, 09 Nov 2011 18:28:57 +0000

oh my… these enchiladas are SO GOOD! i struggle a little bit with corn tortillas… they never stay together for me! i made half with corn and half with flour tortillas. i also didn’t have any pre-cooked chicken so it felt like it took me longer to make than it should have, but it makes so much that i was able to freeze half of the recipe! we ate the first batch a few weeks ago and just ate the freezer portion last night. so delicious. this is officially my go-to enchilada recipe!

By: prairieprincess

prairieprincess — Fri, 21 Oct 2011 17:47:28 +0000

Delicious! Loved the creaminess and tang that the goat cheese added, genius addition. Will definitely be making these again. Also, they are even better the next day, not sure how that’s even possible but it’s true. Good stuff.

By: llawton11

llawton11 — Mon, 05 Sep 2011 23:53:09 +0000

I really like the addition of goat cheese to this sauce! I actually didn’t roll up my enchiladas (feeling lazy tonight, I guess!). Instead, I layered the ingredients (tortillas, 1/2 chicken mixture, tortillas, 1/2 chicken mixture, tortillas, chicken bouillon cream sauce), baked as specified (including adding the cheese with 5 minutes to go), and let sit for about 5 minutes before eating. Really tasty!!

By: Jennifer

Jennifer — Sun, 07 Aug 2011 19:56:24 +0000

Super yummy! Made them for a Fourth of July dinner and everyone LOVED them!

By: Stacy Makes Cents

Stacy Makes Cents — Tue, 26 Jul 2011 01:12:32 +0000

These are the BEST enchiladas I’ve ever had!!! Thanks! They are great for making when I know our company is going to have a big appetite.