Made this tonight & it was a big hit! I followed the recipe ingredients however I made it more like a casserole by layering the corn tortillas chicken sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks! Add chicken to pan; reduce heat to medium-low, and keep cooking liquid between 160°F and 180°F. Cook chicken until a thermometer inserted in thickest portion registers 160°F, 25 to 30 minutes. (Keeping the cooking liquid at the right temperature is important. You want it to be steamy, but not ... I used a rotisserie chicken and substituted cilantro for the green onions. Otherwise, I followed the recipe. I was only able to fit 6 enchiladas into my 9x13 pan, and even those 6 were squished in. I am used to smothering my enchiladas in red enchilada sauce, and I was very concerned, once I put these in the oven, that these would turn out dry. Oct 07, 2009 · Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Complete the meal with Sautéed Tomato and Onion Kale. Traditional Collard can take an hour or more to cook; hearty lacinato kale takes just 3 minutes. For some punch, add a dash of hot sauce or red wine vinegar. This recipe was really good but I added 1/2 package of taco seasoning and also 1/2 can of enchilada sauce to the chicken mixture before I put it in the tortillas. Then I poured the rest of the enchilada sauce on top and then covered with the melted cheese.