Comments on: Chicken Enchiladas!!

By: Mexico Lover

Mexico Lover — Mon, 01 Nov 2010 12:56:26 +0000

Sounds lovely! I just came back from mexico last month and find myself addicted to these incredible enchilada recipes now!! Must go back next year sometime, I think, and this time head off the beaten path a little. Looking to reading more!

By: Tom

Tom — Mon, 19 Oct 2009 02:44:32 +0000

A little update to the post I made above. I make this about once a week, it’s been a favorite of my family since I found it on your site.

- A sandwich bag of frozen filling (without cheese) will make about a dozen enchiladas (one 13 x 9 tray).

- My family is divided on the red sauce and the green, so I make it with no sauce. I just spray the bottom of the pan. Then cook covered with foil for ten minutes and then uncover for ten. Spoon whatever flavor sauce on top at the end. Also, the tortillas don’t break apart as easily this way.

- Black olives seem sort of out of place on enchiladas, but everybody at my house seems to think the tastes go together really well.

Thanks again for a great recipe.

By: lydia

lydia — Tue, 18 Aug 2009 02:46:19 +0000

Hi Karla! I’ve frozen mine a BUNCH of times! Usually I’ll make a couple trays of the enchiladas, cook one, and then freeze the other UNCOOKED. I make sure to wrap it well with a plastic layer, closely touching the casserole, and then tin foil covering the rest. I believe it usually takes about an hour and a half, or so, when it’s frozen. But, a lot of it depends on your oven. I just check to make sure it’s baked through, as well and bubbly and melted on top! It’s just as delicious and you can’t even tell it had been frozen! Good luck and let me know how it goes!

By: Karla

Karla — Mon, 17 Aug 2009 23:49:48 +0000

Hi Lydia! This recipe looks fantastic. I bought a rotisserie chicken (honey, jalapeno) from HEB, and was trying to find an enchilada recipe for freezing. My question is, if I freeze it….should I freeze it after cooking? And do you have any idea of how long I should cook it from the freezer? Thanks again!!

By: Tom

Tom — Fri, 12 Dec 2008 01:12:45 +0000

This is a delicious recipe. Highest possible rating.

I made it without mixing the cheese in with the other ingredients. I put the filling in and then a table spoon of grated cheese.

I also use small amounts of the spice.

Make a bunch of the filling and then freeze enough to make additional meals. Thaw in the microwave and assemble the enchiladas. Takes about 15 minutes freezer to oven.

Thanks Lydia for a great recipe.

By: Jenny

Jenny — Tue, 02 Sep 2008 14:56:13 +0000

Those look fantastic. I will have to try it. I noticed my recipe popped up on your site as related topics so I had to check yours out. I must say mine pales in comparrison. I have to try your recipe out.

By: caroline

caroline — Thu, 13 Mar 2008 21:47:34 +0000

Wow! Good advice J… this post was maybe your best one yet, Lydia! So many pictures and it was also funny. woohoo!

By: lydia

lydia — Thu, 13 Mar 2008 06:25:58 +0000

Stacy! Don’t worry,….I won’t tell your momma! Hee-hee… that is hilarious! I’m glad you liked the recipe. Seriously,…so easy. so good! Let me know how it turns out if you do make it!

Dee! Yes,…what can I say! I love Pioneer Woman and her blog has influenced me greatly! I’m new to the whole blogging thing and am just trying to figure out my place on the internet. As time goes by, hopefully my blog will become more and more unique and characterized by me!

Thanks for your compliments and I look forward to hearing from you again!

By: Stacy J

Stacy J — Thu, 13 Mar 2008 03:40:58 +0000

Do not tell my mom, but I am sooo switching recipes – these look way better than the ones she makes! I am always looking for recipes I can freeze, so this is now a new staple (don’t you love Tyler Florence – he is so good at breaking down a recipe and making it look easy!)

By: Dee

Dee — Thu, 13 Mar 2008 03:21:35 +0000

These look very yummy and good, and very easy. Good luck with your blog and I will check back later. BTW, I live in México, and love US style enchiladas! They are not known here, except in tourist restaurants.