Comments on: Shredded Chicken Enchiladas

By: Michelle Randles

Michelle Randles — Tue, 25 Oct 2016 23:53:06 +0000

Well I must say these are simply delicious enchiladas! I never thought to poach the chicken in the enchilada sauce, but man did it bring the flavor! Your instructions were easy to follow as well.
Even when there were none left, I still wanted more!
I incorporated some fresh jalapeno for an added kick.

By: Twyla

Twyla — Sat, 09 Jul 2011 01:04:12 +0000

I made these tonight, my family loved them!! I thought cooking them in the Enchilada Sauce was brilliant. I used half the cilantro called for and next time I’ll also go easy on the salt for the chicken prior to boiling. These are the best I’ve tried so far and I’m keeping this for my Recipe Book. Thanks!!!

By: gonzo346

gonzo346 — Sat, 02 Apr 2011 17:31:08 +0000

do you really only use 2 chicken breasts to make 10 servings?

By: tinka287

tinka287 — Fri, 08 Oct 2010 21:42:59 +0000

This is great! I used it as a base recipe and did slow cooked pork shoulder instead of the chicken. But it could go either way.

By: Laura

Laura — Thu, 07 Oct 2010 18:41:06 +0000

I love the idea of poaching the chicken in the enchilada sauce. I will take this idea and use it from now on. Thanks so much!

By: reluctantsouthernbelle

reluctantsouthernbelle — Wed, 06 Oct 2010 23:14:10 +0000

This recipe was fairly easy and savory. I did add some onions to the filling. Also, the cilantro was a hit and miss. Cilantro is a polarizing herb though. Keep posting! Your website looks awesome!