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    You are in: Home / Mexican / Chicken Enchiladas With Ancho Chile Cream Sauce Recipe
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    Chicken Enchiladas With Ancho Chile Cream Sauce

    Average Rating:

     11 Total Reviews

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    • on June 07, 2008

      I had this along with General Tso's Chicken (Tso Chung Gai), for a truly delicious Mexican meal that was enjoyed by all. We enjoyed every mouthful and will make often! Excellent from the first bite to the last!

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    • on January 02, 2008

      Excellant recipe! The sauce is "to die for". I plan on entering this recipe in a Tex-Mex or Mexican catagory contest!!

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    • on December 23, 2007

      I made this for the first time yesterday.As I am highly allergic to tomatoes and chili peppers I of course omitted all the hot stuff from my version and had the hot stuff on the side. Everyone at our 4 couples Christmas Party loved it and want the recipe, too. I will definitely use the recipe again and make a separate hot version for those who can handle it! Thanks, and by the way I live with Santa Bob and your Christmas will be special this year!!

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    • on May 21, 2007

      Very good! The smooth tasting cream sauce was exceptional. I was worried about the "heat" in the chicken filling, so I cut out the canned chopped chilis...Big mistake! While everything was very tasty, the enchilada filling seemed to be bland & missing "something"...Duh! I won't do that again!!! I'll use very mild canned chilis for a bit of "bite" and then this recipe will be perfect (again!)I was tempted to omit the chopped cilantro, as I hate chopping it, but did include it, and it was a definite plus. I'll make these again. I think using the Ancho chiles made a really nice authenic flavor.

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    • on April 25, 2007

      I couldn't find ancho chiles so I had to use chipotles. The taste was great! My only "complaint" (if you can call it that) is that I'm very particular about things that are this high in fat, meaning that I loved the flavor, but it wasn't outstanding enough to warrant eating all the fat - therefore I'll probably not make this again. But we enjoyed it while we were eating it! Thanks for sharing!

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    • on February 06, 2007

      THe chile cream sauce is DE-LISH! My only recommendations would be not to use so many ingredients in the filling, and to use corn tortillas instead of flour, in true enchilada fashion. Nextime I am only going to use chicken onions tomatoes and a little cheese and sour cream in the filling! Otherwise this was heaven!

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    • on August 22, 2006

      I made this and said I would post a review and I forgot (I'm so emberrased!!) I have been so busy working 60+ hours a week. This was an awesome recipe!! It did take a while but was well worth it in the long run!! I was just in awe over it. If anyone has time and wants a grand feast you really need to try this!! I hope if you read this you will make this!! This is a keeper!! MAJOR KUDOS to Mrs. Goodall!!

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    • on August 06, 2006

      Truly outstanding. These are probably the best enchiladas I have had restaurant or otherwise, although quite labor intensive. I would love to try this sauce with pasta or in a lasagna in place of marinara sauce. I cut this recipe in half. I wonder if anyone has tried to freeze these and at what point. I had extra sauce after rolling the enchiladas, so I poured the extra sauce on top. Served with pico de gallo, gaucamole, and sour cream. It was a big hit. Thank you.

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    • on July 15, 2006

      OMG Stacy, this is absolutely wonderful. What a great combination of flavors in the filling. I loved it. I was a little worried about the sauce, since I used dried Chipotle, and was not sure how to gage the heat. I became even more concerned, when after I had blended them, handling them, I touched my noise for some reason and it caught on fire, heat wise. It had such a strong smell when it was cooking. I was thinking "back up dinner". But NO, NO, NO. This turned out great with just the right amount of heat for us. I used 2 dried chipotle peppers. Thanks so much.

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    • on June 14, 2006

      Holy cannoli this stuff is SO GOOD. The anchos arent hot - they're just extremely tasty. I added extra sauce to the chicken mixture & still had enough for the tortillas (what a mess that process is...licking my fingers incessantly!!). Get this...I poached the chicken breasts in the remaining ancho 'broth' instead of just draining & dumping it(see step 2). Works great! BOTH kids loved it! THE PICKY ONE had the rest for breakfast. ;) Of course, I used way too much mjack cheese, heehee. This is an absolute KEEPER. Thank you, Stacy!

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    • on June 13, 2006

      Hey people, these are the best there is!!! The slightly little more work, produces one heck of a mean chicken enchilada, and well worth the effort. Thank you Stacy for sharing one very terrific recipe with us.

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    Nutritional Facts for Chicken Enchiladas With Ancho Chile Cream Sauce

    Serving Size: 1 (348 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 687.3
     
    Calories from Fat 416
    60%
    Total Fat 46.3 g
    71%
    Saturated Fat 26.1 g
    130%
    Cholesterol 162.2 mg
    54%
    Sodium 952.4 mg
    39%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.8 g
    15%
    Protein 27.1 g
    54%
    Detailed Nutrition Values About Nutrition Info

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