Comments on: Chicken Enchiladas With Homemade Enchilada Sauce

By: The Motherload » 4 Fun New Ways to Cook Rice

The Motherload » 4 Fun New Ways to Cook Rice — Mon, 22 Feb 2010 12:03:20 +0000

[...] great enthusiasm. Serve this with a big platter of chicken enchiladas and don’t forget the homemade enchilada sauce to keep your evening perfectly [...]

By: Amy

Amy — Fri, 28 Aug 2009 13:47:26 +0000

Susanna- I am so thrilled your family liked it. That is a favorite recipe in our house and gets repeated about once a month! I am so happy you tried it!

By: Susanna

Susanna — Fri, 28 Aug 2009 12:50:18 +0000

Thank you soooo much !! This recipe is great! I have been married to a Mexican for 27 years and couldn't make a red chile sauce to save my life. This recipe is sooo easy and delicious! It has opened up a whole new world of Mexican cooking. When you can make a good red chile sauce …. you got it made!! Thank you from the bottom of my full stomach! Susanna

By: Caitlin

Caitlin — Thu, 18 Jun 2009 22:15:39 +0000

The best way to heat corn tortillas so there soft enough to roll up, is to heat vegetable oil in a skillet at med heat, and put the corn tortillas in until there soft and then i stack them on paper towels. There so easy to roll up without cracking or breaking this way.

By: Amy

Amy — Wed, 25 Feb 2009 09:33:00 +0000

Kari- I used the flour tortillas because they have them at Aldi The recommendation for corn, from Taste of Home, was to nuke them in the microwave for 1-2 minutes until they are warm and soft. This will make them easier to roll. To prevent the cracking and make them golden on top, spray lightly with a little cooking spray.

I hope that helps!

By: Anonymous

Anonymous — Wed, 25 Feb 2009 09:29:00 +0000

This looks delicious. I have one question. The recipe calls for corn tortillas and I will use those because my husband can’t eat flour tortillas. However, corn tortillas are really hard to roll. They are always breaking. Do you have any suggestions? Thanks,
Kari

By: Micha

Micha — Mon, 19 Jan 2009 03:21:00 +0000

Oh yay. Enchilada sauce is so darned expensive and is one of the few staples that Aldi (at least the one near me) doesn’t carry and now I’ve found a simple enough recipe so I can have my enchilada fix anytime.

By: Simply Crafty: Wood Creations

Simply Crafty: Wood Creations — Mon, 29 Dec 2008 13:08:00 +0000

My family loves Chicken enchiladas and to make the chicken for the enchilada’s I simply place my chicken breasts in the slow cooker with 1 can of Rotelle tomatoes with green chiles- Mild- and let them cook until they fall apart- no need to try and shred. It makes the chicken just the right level of “spiceiness”. Since my daughter does not eat beef, I always make extra and place 2 enchilada’s worth in small clear plastic containers and freeze it so that when we have beef tacos or beef enchilada’s, we can grab a container of chicken and thaw it for her. I am going to try the sauce recipe and see how they all like it.

By: Sortin'ItAllOut

Sortin'ItAllOut — Sun, 02 Nov 2008 06:51:00 +0000

Wow! I had no idea making enchilada sauce was so simple! I had an idea that it was some exotic thing best left to the canned food people

I’ll be adding this to my “recipes to try”.

Thank-you!

The Queen

Grammy’s Recipes

By: Amy

Amy — Tue, 21 Oct 2008 17:47:00 +0000

AnneMarie-

I hate that too! This would be my easiest way, you could just put the chicken breasts in your slow cooker for six hours and then they will just fall apart when you go to shred them. If you wanted to up the taco taste throw in a 1/2 cup of chicken broth and one of those taco seasoning packets. That would probably make a little better meat!

The enchilada sauce is REALLY good! Worth the effort, I promise! Just adjust the seasoning to your taste. We are weak, weak people. 1 teaspoon is all I can handle. I know your kids are probably better about that stuff than mine!