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Chicken EnchiladasADD A PINCH(54)
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|Calories430Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Melissa 6 months ago
Turned out well but I added more sauce.
Betsy a year ago
Delicious and served with rice, Mexican street corn salad an Puerto Rican flan. Company LOVED it!
Renee Collins 2 years ago
Added diced onion with chicken in slow cooker. Added a can of fire roasted corn drained and can of black beans drained and rinsed. Didn’t have green onions,so omitted. Added cumin & cardamom to taste. Froze 1/2 the filling to use later. 9/18: thawed, heated on top of stove. Thickened with chicken broth & cornstarch. Perfect for 2 people.
sandy 2 years ago
very good, will make again. thank you for recipe
Edwardo 2 years ago
This is a delicious recipe, I’ve made it several times now with both green and red enchilada sauce. Both great! I like to tweak each time with jalapeños and different cheeses, and it always works out.
KD 3 years ago
We used yogurt instead of sour cream and Desert Pepper Cantina Verde Salsa (one of the few salsas with no onions in it) in place of green enchilada sauce. Absolutely wonderful.
Hunter Sanders 3 years ago
Solid recipe!!! Ended up using red and green enichilada sauce bc I failed reading the cans at the grocery, but it still rocked regardless. My partner just asked me to make these again next week and I’ll be happy to oblige.
Jacob O. 3 years ago
This recipe is fine. I used chicken breast and not thigh, but that doesnt change much. the end product was somewhat bland, but that was probably from the can of sauce. plus side is that this was a super easy dish to make.
Rita Mason 3 years ago
Better than expected will definitely make again!
Lala Bryant 3 years ago
My husband& my 4 kids from 17-5, LOVED it!! i added white crumbling cheese, jalapenos (in half) and sliced green onions after they were done. paired with cheesy spanish rice. It was devoured, thanks fpr the recipe!!
Stephanie Carr 3 years ago
We loved this recipe. I can imagine that adding black beans and corn would make it even better!
Bob W 3 years ago
Good and easy recipe. Could not find corn tortillas so I used flour, ended up a little too soft. Will make some minor adds, but the family enjoyed it!
Gordon Liddy 3 years ago
Good recipe. Simple and easy to make. One thing to note is that the enchilada sauce brand makes a huge difference in taste! DO NOT BUY CHEAP SAUCE! If possible make your own. On a side note, I added rotel brand green chilies with diced tomatoes along with a can of chili beans. I do the same in my ground beef enchiladas.
Chloe 3 years ago
It tasted so good and I’m making it my second time this week right now!
Theresa Lynch 3 years ago
This was easy to make and tasted very good. My 1 year old gobbled it up and even my picky eater enjoyed it. I will definitely make this again some time.
jamer 3 years ago
came out absolutely awesome!! It was so easy to make and the chicken was very tender and tasty!! I added a little diced jalapenos just before rolling the enchiladas and it gave it just enough bite! Definitely be making this again!
Carlo M. 3 years ago
Great! I don’t have a slow cooker, so I just cooked in a pot at the lowest temp for 2 hours
WizardCook 3 years ago
Soooo good! Love being able to get it ready during the day and then just pop it in the oven in evening.
Joshua Bibbee 3 years ago
These were great. Definitely slow cook the chicken.
Sam Cruse 3 years ago
Whole family LOVED this simple recipe! Thank you!
Mary Troup 3 years ago
My husband loved it. I made it with green sauce and flour tortillas, and he is not easy to please 😉 I think I would have liked it better texture wise with corn tortillas. The flour get a little doughy for my taste .
Caitlin Allegrezza 3 years ago
Pretty good! Whole family enjoyed it
loveYah 3 years ago
i used regular tortillas instead of corn, Mexican cheese blend plus sharp cheddar, and trader joes enchilada sauce, and my family likes them so we'll be making these again
Myldy N. 4 years ago
I used Rosarita Enchilada sauce mild or hot. Corn tortillas, sharp cheddar and jack cheese, chicken thigh meat (more moist).... The rest as directed... Turned out terrific! Add whatever makes you happy. I can see making these many times in the future.
Collins 4 years ago
Delicious, but I made a few adjustments. - Added a dash of smoked paprika to the enchilada sauce. - Added fresh corn into each tortilla. - I could only fit six filled 10-inch tortillas in the pan. - There's no way to get 1/2 cup of cheese into each tortilla with just 12 oz. of cheese. 12 oz. was about right. It works out to be about 1/4 to 1/3 cup each. - Five chicken thighs was more than enough. Don't think I could have fit 8 into this dish. The sauce is terrific, and the other ingredients really pile on great flavors. Can't wait to make it again.
Michael Fraga 4 years ago
They turned out fine but I warmed the tortillas prior to rolling with the chicken and cheese to keep them from cracking. I also added a tablespoon of cumin when cooking in the crock pot.
Chris S. 4 years ago
pretty good recipe, i prefer the flour tortillas.
Jason Clark 4 years ago
Very good. Made plenty. Even better as leftovers.
Christy Pacha 4 years ago
So good! Be careful not to overlook meat in the crockpot though
Cook123 4 years ago
So good. Added sautéed red and yellow peppers, onions, and spinach to make it a bit healthier . Increased the sauce to balance out the extra veggies. Will make again and again