Husband raved, the kids liked it and it reheats well! I followed the comments and boiled the four chicken breasts in taco seasoning (you can use fajita as well). I also used flour tortillas instead of corn (I didn't want to dip them in cream.)I threw the diced tomatoes and a can of chopped green chiles (no fresh) in to the food processor--this worked out well. I also used a can of "regular" diced tomatoes (without chiles) instead of stewed tomatoes, as I didn't want the large chunks. I didn't put any of the filling at the bottom of the tray, just the tortillas seam-down. Then covered with a can of enchilada sauce, cheddar cheese, chopped green onions and chopped olives. This recipe is a LARGE serving--I ended up with eleven packed enchiladas! I froze an entire tray and had some to spare for that night. I will definitely add this to my recipe book and make again!

Reviewed On: Mar. 18, 2009

I actually joined the site just to review this recipe. Out of all the recipes I hve tried off AllRecipes, this one was the WORST! It was bland, but at the same time had a bitter after taste. After reading the comments, I even tried browning the meat in a separate serving of Guiness and adding a touch more garlic and some Kosher salt. I added two stalks of celery and four red potators (cut up) and a cup of frozen peas the last hour--no luck. If you are still interested in trying this recipe I'd say try to add some strong beef stock or boullion cubes to turn up the flavor.

Reviewed On: Mar. 18, 2009