Zesty Chicken Enchiladas

Really enjoyed this recipe and would now like to make it for a friend with a gluten allergy. Would this be a gluten-free recipe?

I think it's because the beauty of Real Simple recipes are that they give you a really solid foundation to work with and then Doctor up as you see fit. At least for someone like me who has occasional bouts of 'Oh crap, I have all this food but I don't know what to do with it.'

If this is to great why does everyone change all or some of the ingredients?

FABULOUS recipe! Here are my suggestions... - sauteé 2 lbs chicken breast in olive oil, salt and pepper, then dice - add 1 small can corn, drained, to the chicken mix - use 16 oz. jar tomatillo/green salsa with 1 c. whipping cream - poblano pepper may be incorrectly labeled "pasilla" at the market! same thing for our purposes - to serve with: mix 1/2 sour cream with 1/2 nonfat plain Greek yogurt...YUM! ...this will make 1 qt of sauce and enough enchiladas to feed 6, at least. I needed a second casserole dish to hold everything ;) Enjoy!

I used 2 10oz cans of green enchilada sauce mixed with the cream instead of preparing the tomatillos. My family loved them, its one of my husbands favorite dishes and he is a very picky eater.

this was great! nice tanginess in the sauce and very simple to make. what i changed: virtually nothing. we used the tomatillos to make the sauce. we didn't transfer to a processor since an immersion blender is so much less mess, and i blended before adding the cream to make sure it didn't whip or try to cook, then added and blended again. i didn't buy a rotisserie chicken since i had one i'd roasted a couple days before. measured out to roughly a pound of boneless skinless, and was plenty. just realized i completely forgot the pico topping, but still say it was great. verdict: adults loved it; 5 yr old loved it. toddler refused to eat tonight.

I liked this. It was easy and good. I used the jar of salsa verde and added 1/2 c of cream and 1/4 c milk. It was plenty. I added 1 can of drained pinto beans and 1/2 tsp of cumin. Tomatoes were petit diced with jalepeno. Definitely add the pico de gallo or fresh (uncooked salsa) at the end....adds a "zing".

I like this recipe a lot! I just recommend that you add 2 whole serrano peppers and 2 seeded jalepenos. it makes plenty of sauce but DONT forget to add the heavy cream or it wont be enough sauce. I double this recipe to make 2 13x9 inch pans. Also I think that you need way more than 8 corn tortillas for this recipe.

this was a delicious recipe, but the ratio of sauce to chicken didn't quite work out for me. next time i'm planning to make 1.5x the sauce called for, with the same amount of chicken