These enchiladas are super easy and super good. I used a 13 x 9 pan and in the place of the green salsa I used half green salsa mixed with regular enchilada sauce. Also- I added some chopped onion. When there was about 5 minutes left I topped the dish with a light layer of the Mexican blend cheese and a sprinkling of cilantro- very yummy. I think next time I will add more chicken- there was a little too much tortilla going on and this will balance it out. I served with black beans and had a plate with jalapenos, tomatoes, and onions for toppings.

Reviewed On: Oct. 18, 2009