While I did not follow recipe exactly, it got me on the right path, and the end result was excellent! My husband loved them, and my kids too. I purchased shredded chicken from HEB (fully cooked) which made that process easier! I also used a caldo de pollo boullion cube, in 2c of H2O w/ minced garlic, did the poblanos exactly like recipe, mixed w/ 1c of broth. Definitely softened tortillas (corn) in oil (best part)! Then I scooped in chicken and mexican style shredded cheese and poured sauce over topped w/ more chicken and cheese, placed in oven for 30min at 350. Next time though, I will make sauce a bit thinner consistency. Born and raised in SA, TX, and now living in RGV, TX; I have to say that these are awesome. I have never liked chicken enchiladas at restaurants. My fav is cheese enchiladas. As sides, I made some arroz and frijoles....great meal! Gracias Olga!

Reviewed On: Jun. 17, 2009

Only 4 stars cause of the gooeyness while rolling, but was easier once sugar coated...will start out that way next time. As for the taste, my kids said I should continue to make these all the time, so I will....they did taste great....just the right amount of sweetness!

Reviewed On: Jun. 15, 2009

It was way too salty, I think if I do try to make it next time, I will try less soup mix!

Reviewed On: Oct. 4, 2008