This was much better than I thought it would be; thanks to the positive reviews that I even tried this, and thanks to the suggestions for making it even better, while still using what I had on hand. I (a) poached the chicken in broth for about 12 minutes, and shredded it with 2 forks; (b) sauteed onions & garlic on low, then added 1 jar of salsa and cooked down a bit. (I didn't have any green peppers or canned diced chiles.) Added some cumin, but that's it. Took about half the sauce and put it in a separate bowl & pureed it. (Didn't have any other enchilada sauce or taco sauce.) To the remaining sauce in the pan, I added the shredded chicken, sour cream, and cheddar cheese. Spread some of the pureed sauce in the bottom of the baking dish, wrapped the chicken mixture in whole-wheat flour tortillas, put them in the dish, topped with remaining sauce and cheese. Result was good, not very saucy, which worked well for my kids. My picky ones ate it and that makes me happy. This was my first time making enchiladas, though I cook quite a bit, and I was pleasantly surprised. Thank you!

Reviewed On: Feb. 2, 2009

Thanks for the inspiration! Used diced carrots and cucumber, toasted almonds and cranberries w/ balsamic vinaigrette on leftover brown rice for a delicious & healthy lunch in minutes.

Reviewed On: Sep. 23, 2008

Gourmet this is not but my 3 kids said it was the best cheese sauce they ever tasted and were licking their plates. Sometimes it's nice to not hear any complaints at dinner and this did the trick. Thanks. (BTW, used velveeta and halved the recipe, served over noodles, steamed broccoli & cauliflower.)

Reviewed On: Oct. 11, 2007