Great, easy recipe. Also can add pecans for extra flavor boost.

Reviewed On: Nov. 2, 2008

I think this has the potential of a 5 star, but I cooked the 30 minutes and that was too long so they were a bit dry. I'm thinking the pan might be a bit large for the amount of batter which could have contributed to the dryness. Other than that they had great flavor!

Reviewed On: Jun. 27, 2008

These enchiladas were DELICIOUS and very easy to make. I substituted corn tortillas for the flour; softening them up in the microwave and then a little heated oil before rolling. My family does like onions so I sauted 1 large clove garlic instead of using green onions. I also added adobo seasoning and cilantro to the chicken mixture. I cooked the enchiladas for 15 minutes, then added the cheese to the top along with drizzling some Mexican sour cream and continued cooking 15 more minutes. I will make this recipe again and again!

Reviewed On: Jul. 17, 2007