Creamy Chicken Enchiladas This is my first time of making Enchiladas. I picked this recipe for its few ingredients and ease of making. 1. The prep time is alot longer than 10 minutes (deboning of chicken). 2. Total time is about right (after the deboning). Servings: more than 6! This was an absolute treat to make. My son and I change the red for green sauce(definately the right choice). I made the mistake of reading the recipe wrong when it came to the tortillas, I bought corn. Just had to heat them up on the flat skillet (sprayed with Pam) to stop them from splitting open when folding them over. The two things I will do differently next time is only use half can of green chilies(a bit over powering) and buy more corn tortillas(1/4 cup filling is a bit much to me). In the end, they were fabulous. We added spanish rice to the meal and we were in heaven. This is a DEFINATE remake in our kitchen!!