Chicken Enchiladas

Next time I make it I will make more sauce there wasn't enough for me other than that it was delicious

Instead of the chipotle peppers I used green chilis in the sauce and with the chicken. It was delicious!

Add Paprika to sauce and sugar

Enchilada sauce is amazing. Will be making a big batch of it to keep on hand.

This was delicioussss!! I cooked the chicken in a crockpot with chicken broth and spices, and it turned out great. After reading the comments I also used three chicken breasts instead of two and that was the perfect amount to fill 8. The final product was genuinly amazing

Needs more chicken

Used two chicken breasts, but only managed to fill seven enchiladas, next time I’ll use three.

Needed more chicken but good overall. Used Limon taqueria enchilada sauce

Plated it with rice. Delicious

Used regular flour tortillas

Delish! Would make again!!

I made the shredded chicken in the instant,— and put the sauce right in there… added an extra 1/4 of stock… I left the spice low—- (for the kids)- this is so so good!!

Didn't read the reviews prior to cooking so it came out hot which we like at home just my baby wasn't ready for that lol. Pretty good recipe will add different spices to increase flavor next time. Will definitely make again when I have left over shredded chicken.

I used two peppers, because my husband and kids LOVE spice. Husband declared it delicious, I thought it tasty but a bit hot.

I used one pepper from the Chipotle in adobo sauce after reading others comments. Made chicken in instant pot with kosher salt, pepper, gatlic powder and cayenne pepper and chicken broth. Used scant tsp of powdered Chipotle pepper powder. Broiled complete enchiladas a couple minutes to get the cheese a little brown.Loved every bit of it. Made with cilantro lime rice but the enchiladas stole the show.

My family loved this! They are asking for it again tonight. I used one Chipotle Pepper, and it was plenty spicy for us.

Are used 2 tablespoons of the peppers. Next time I only used one. It was almost too spicy, but other than that it was amazing.😍

They turned out great!

I added a can of black beans (drained) and some frozen corn to the sauté mixture to make it a little more interesting.

Easy to prep...put a little too much of the Adobe chillis in it, and was quite spicy, but it was very good. This is a so over.

Watch the adobe sauce. I did 2T and it overpowered the dish.

Flavor is excellent. Added two peppers and it was very spicy. Will pull back spice next time around. Also puréed onions and cilantro to better hide it from the kids.

Described as incredible by my partner! Super tasty and fairly easy to make. Will make again.

I had the right amount of left over INSTANT POT SHREDDED MEXICAN CHICKEN that I used instead of the chicken from this recipe. This recipe is easy to make though it may not look like it. I thought there might be too much of the enchilada sauce but the amount was just right. I'll definitely make it again.

I will attempt beef instead of chicken next time and add olives.

Oh boy were these great! I was worried they might be a bit spicy for the kids but they weren't. Everyone loved them! Well worth the time it takes to make them. So so so good!

Too Spicy for kids!!!

Family loves it!!!

If your adobo chilis are whole I recommend using a submersion blender.

I feel this turned out very good. My family of 6 was easily fed by this and they all liked it! It was very flavorful. I used rotisserie chicken but other than that I followed the recipe.

Love it!! It is a little more involved, but worth it. I would suggest taking the foil off of the enchiladas for the last 5-10 minutes. I also threw the chicken in the instant pot for 35 minutes and shredded it in my kitchen aid. Much faster than slow cooking the chicken for hours!

Soooo good! We added onions and fire roasted diced tomatoes to the sauce but otherwise followed the recipe pretty closely. Served with cilantro, green onions, avocado slices, lime wedges, and sour cream - incredibly tasty.

A little time consuming, but very tasty and easy to assemble. My family enjoyed them. They made good leftovers for lunches too.

I had enough filling to make 10 enchiladas so I went with it. Everyone loved this one. The scratch enchilada sauce was easy to make but canned would also do just fine if you wanted to save some time.

Made with chipotle paste, added extra. Ancho chilliflakes, sugar, bell pepper and crushed tomatoes too. Pretty good weekday meal.

I cut down the recipe to make 2 servings but could have used more chicken. I only made enough to fill 3 tortillas so for the 4th tortilla I stuffed it with just avocado and cheese. I diced avocado and put over top with the sauce. After done cooking I served with rice and IT WAS SOOO GOOD!

These enchiladas were yummy, super spicy from the chili's though! My husband LOVED them. I would not consider these kid friendly because they are so spicy. I did like that they were flavorful enough to not notice the low carb tortillas! I served with black beans and tomatoes.

Great dish. The sauce recipe was very nice.

These were great! My daughter ate a whole one.

I layered it between cauliflower tortillas like a lasagna with cheese, holy moly it was soooo good , also used a red pepper instead bc that's what I had